Homemade salsa takes these enchiladas to a higher level. This is an easy weeknight supper, with grilled chicken taking centre stage. Chopping vegetables is the hardest part of creating this tasty meal.
8 tomatoes, medium, blanched, peeled, seeds removed and coarsely chopped
1 onion, medium, finely-chopped
3/4 tsp (4 mL)chili powder
1/2 tsp (2.5 mL)cumin, ground
2 jalapeño pepper, finely-chopped (optional)
3 tbsp (45 mL)cilantro, chopped
3 tbsp (45 mL)parsley, chopped
Chicken & Tomato Salsa Enchiladas
Lightly oil and season chicken breasts. Grill on medium-high heat (over charcoal, if possible) until meat thermometer reads 165°F (74°C). Lightly brush again with oil and cool. Cut into small cubes.
Spread a small amount of sour cream over each tortilla. Place about ¼ cup (50 mL) of diced chicken across the centre. Cover with the same amount of well mixed tomato salsa.
Fold in sides and roll the tortilla to form a sausage. Place in lightly oiled baking dish, seam side down. Continue until all tortillas are used. Brush lightly with oil and bake at 350°F (175°C) for 10 minutes or until well heated.
Arrange 2 per person with garnishes of sour cream, avocado, and shredded lettuce.
Combine all salsa ingredients, mix well and let stand, covered, at room temperature to blend flavours.