A delightful twist on the classic chicken enchiladas, featuring a flavorful homemade sauce and a touch of spice.
Preheat your oven to 400°F and prepare a baking sheet with a light coating of oil spray.
Ensure the baking sheet is evenly coated to prevent sticking.
Place the tomatoes, onion, and garlic on the baking sheet and roast for 15 minutes until the vegetables are tender and slightly charred.
Roasting enhances the natural sweetness of the vegetables.
Transfer the roasted vegetables to a blender, add chili powder, cumin, salt, and pepper, and blend until smooth to create the sauce.
Blend in short pulses to achieve a smooth consistency.
In a small bowl, mix paprika, cumin, chili powder, olive oil, and a splash of water to form a paste.
Adjust the water amount to achieve a spreadable paste.
Rub the spice paste onto the chicken breasts and let them marinate for 20 minutes.
Marinating allows the flavors to penetrate the chicken.
Grill the chicken on a grill pan over medium heat for 6-7 minutes per side until fully cooked. Let it cool slightly, then slice into thin strips.
Ensure the grill pan is preheated for even cooking.
Lay a tortilla flat, add a portion of the chicken, cheese, and diced green chili, then roll it up tightly.
Roll the tortillas snugly to keep the filling intact.
Place the rolled tortillas seam-side down in a baking dish, pour the sauce over them, and bake at 350°F for 20 minutes until the sauce is bubbling.
Cover the dish with foil for the first 10 minutes to prevent drying.
Serve the enchiladas hot, garnished with fresh cilantro or a dollop of sour cream if desired.
Pair with a side of Mexican rice or a fresh salad for a complete meal.
Continue in our app for the best experience
