Enchiladas

Chicken Enchiladas Con Salsa De Tomate

Name: Chicken Enchiladas Con Salsa De Tomate
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Ingredients: 1 lb (450g) chicken thighs, boneless; 2 tablespoons olive oil; 4 dried arbol chiles; 2 cups (250g) fresh tomatoes, diced; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 8-10 corn tortillas; 1 cup (115g) shredded queso fresco

By Opal Ingram · June 19, 2026 · Enchiladas

Prep30 min

Cook40 min

Total70 min

Serves6

I still remember the first time my abuela made Chicken Enchiladas Con Salsa De Tomate for our family gathering. The aroma of toasted chiles and blistered tomatoes filled the air, and the flavors danced on our tongues. It was love at first bite. Today, I'm excited to share this treasured family recipe with you, so you can experience the warmth and hospitality of Mexican cuisine in your own home.

This dish is more than just a recipe - it's a celebration of tradition, family, and community. Every step, every ingredient, and every technique is rooted in the rich culinary heritage of Mexico. From the dry-heat charring of the tomatoes and chiles to the gentle simmering of the sauce, every detail matters.

As you cook, you'll notice the layers of flavor unfolding, from the depth of the salsa to the tender chicken and the creamy tortillas. It's a dish that's both humble and elegant, perfect for special occasions or everyday meals. So, let's get started on this culinary journey, and let the flavors of Mexico transport you to a world of warmth and delight.

In this recipe, we'll explore the techniques and ingredients that make Chicken Enchiladas Con Salsa De Tomate truly special. From the importance of using fresh, high-quality ingredients to the art of balancing flavors and textures, we'll dive into the details that will make your dish shine. Whether you're a seasoned cook or just starting out, this recipe is designed to guide you every step of the way, so you can enjoy the authentic taste of Mexico in the comfort of your own home.

So, let's begin this culinary adventure, and let the love and care that goes into making Chicken Enchiladas Con Salsa De Tomate become a part of your own family's traditions and memories.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal special equipment.
It's a crowd-pleaser, perfect for family gatherings and special occasions.
The dish is highly customizable, so you can adjust the level of heat and flavor to your liking.
It's a great way to use up leftover chicken and vegetables, making it a budget-friendly option.
The salsa can be made ahead of time, making it a great make-ahead option for busy weeknights.
The dish is rich in protein, fiber, and vitamins, making it a nutritious and satisfying meal.

Why This Recipe Works

The key to this recipe's success lies in the layering of flavors and textures. By dry-heat charring the tomatoes and chiles, we unlock their deep, smoky flavors, which then meld with the richness of the chicken and the creaminess of the tortillas. The salsa, made with a blend of toasted spices and herbs, adds a brightness and depth that ties the entire dish together.

Another crucial element is the balance of moisture and heat. By cooking the chicken in a way that preserves its juiciness, and then simmering the sauce to the perfect consistency, we achieve a dish that's both satisfying and refined. The resting time, too, is essential, as it allows the flavors to mature and the textures to settle.

Finally, the technique of toasting the chiles and spices is what gives this dish its authentic, traditional flavor. By taking the time to toast and grind these ingredients, we release their full potential, and the resulting sauce is nothing short of magical.

Ingredients You’ll Need

When it comes to making Chicken Enchiladas Con Salsa De Tomate, the quality of the ingredients is paramount. Look for fresh, ripe tomatoes, and the best quality chicken you can find. The chiles, too, should be plump and fragrant, with a deep, rich color. Don't be afraid to experiment with different types of cheese and spices to find the combination that works best for you.

As you shop for the ingredients, remember that the key to a great dish is balance and harmony. Each component should complement the others, creating a symphony of flavors and textures that will leave your taste buds singing.

1 lb (450g) chicken thighs, bonelessBoneless chicken thighs are essential for this recipe, as they provide the tender, juicy texture that's characteristic of Chicken Enchiladas Con Salsa De Tomate. Look for organic or free-range chicken for the best flavor and texture.
2 tablespoons olive oilA good quality olive oil is necessary for toasting the chiles and spices, as it provides a rich, fruity flavor that complements the other ingredients. Use a mild or medium-strength oil to avoid overpowering the dish.
4 dried arbol chilesDried arbol chiles are a staple in Mexican cuisine, and they add a deep, smoky heat to the dish. Look for chiles that are plump and fragrant, with a deep red color.
2 cups (250g) fresh tomatoes, dicedFresh, ripe tomatoes are essential for the salsa, as they provide a bright, tangy flavor that balances the richness of the chicken and cheese. Look for heirloom or vine-ripened tomatoes for the best flavor.
1 small onion, dicedA small onion adds a sweet, caramelized flavor to the salsa, which complements the other ingredients beautifully. Look for a sweet onion, such as Vidalia or Maui, for the best flavor.
2 cloves garlic, mincedGarlic is a fundamental ingredient in Mexican cuisine, and it adds a deep, rich flavor to the dish. Use fresh, high-quality garlic for the best flavor.
1 teaspoon ground cuminGround cumin is a staple spice in Mexican cuisine, and it adds a warm, earthy flavor to the dish. Look for high-quality, freshly ground cumin for the best flavor.
1/2 teaspoon smoked paprikaSmoked paprika adds a deep, smoky flavor to the dish, which complements the other ingredients beautifully. Look for high-quality, smoked paprika for the best flavor.
1/2 teaspoon saltSalt is essential for bringing out the flavors of the other ingredients, and it adds a touch of brightness to the dish. Use a high-quality, flaky salt for the best flavor.
1/4 teaspoon black pepperBlack pepper adds a sharp, peppery flavor to the dish, which complements the other ingredients beautifully. Look for high-quality, freshly ground pepper for the best flavor.
8-10 corn tortillasCorn tortillas are a staple in Mexican cuisine, and they provide the perfect vessel for the chicken and salsa. Look for fresh, high-quality tortillas for the best flavor and texture.
1 cup (115g) shredded queso frescoQueso fresco is a type of Mexican cheese that's perfect for Chicken Enchiladas Con Salsa De Tomate. It adds a tangy, creamy flavor to the dish, and it melts beautifully. Look for high-quality, freshly made queso fresco for the best flavor.

Ingredients for Chicken Enchiladas Con Salsa De Tomate

Equipment You’ll Need

Large heavy skillet or comalSharp chef's knifeInstant-read thermometerCutting boardMeasuring cups and spoonsWooden spoon or spatula

How to Make Chicken Enchiladas Con Salsa De Tomate

1
Preheat your oven to 400°F (200°C).
2
Rinse the chicken thighs and pat them dry with paper towels. Season with salt and pepper.
3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken thighs until browned on both sides, about 5-6 minutes per side.
4
Transfer the chicken to a baking dish and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165 F (74 C). Check the temperature with an instant-read thermometer in the thickest part of the breast.
5
While the chicken is cooking, toast the arbol chiles in a dry skillet over medium heat, turning frequently, until fragrant and slightly puffed, about 5 minutes.
6
Remove the chiles from the skillet and place them in a bowl of hot water to soften for about 20-30 minutes.
7
Drain the chiles and remove the stems and seeds. Place them in a blender or food processor with the diced onion, garlic, cumin, smoked paprika, salt, and pepper. Blend until smooth.
8
Add the diced tomatoes to the blender and blend until the salsa is the desired consistency.
9
Shred the cooked chicken into bite-sized pieces and add it to the salsa. Stir to combine.
10
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Dip each tortilla in the salsa for about 2-3 seconds on each side, then place them in the skillet and cook for about 30-45 seconds on each side, until pliable and lightly browned.
11
To assemble the enchiladas, dip each tortilla in the salsa, then fill with shredded chicken and roll up. Place the rolled tortillas in a baking dish, seam-side down, and cover with the remaining salsa and shredded queso fresco.
12
Bake the enchiladas in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
13
Remove the enchiladas from the oven and let them rest for a few minutes before serving. Serve hot, garnished with chopped fresh cilantro or scallions, if desired.

Expert Tips

Use high-quality, fresh ingredients for the best flavor and texture.
Don't overcook the chicken, as it can become dry and tough.
Toast the chiles and spices to bring out their full flavor and aroma.
Use a variety of cheeses, such as queso fresco and Oaxaca cheese, for a richer flavor.
Add some heat to the dish by incorporating diced jalapenos or serrano peppers into the salsa.
Experiment with different types of tortillas, such as corn or flour, for a unique texture and flavor.
Let the enchiladas rest for a few minutes before serving to allow the flavors to meld together.

Common Mistakes to Avoid

Not toasting the chiles and spices, which can result in a dull, flat flavor.
Overcooking the chicken, which can make it dry and tough.
Not using high-quality, fresh ingredients, which can affect the overall flavor and texture of the dish.
Not letting the enchiladas rest before serving, which can cause the flavors to be disjointed and the texture to be off.
Not using the right type of cheese, which can affect the melting and flavor of the dish.
Not cooking the tortillas properly, which can make them brittle and prone to breaking.

Variations and Substitutions

Add some heat to the dish by incorporating diced jalapenos or serrano peppers into the salsa.
Use a variety of cheeses, such as queso fresco and Oaxaca cheese, for a richer flavor.
Experiment with different types of tortillas, such as corn or flour, for a unique texture and flavor.
Add some smokiness to the dish by incorporating chipotle peppers in adobo sauce into the salsa.
Use shredded beef or pork instead of chicken for a different twist on the dish.
Add some freshness to the dish by incorporating chopped cilantro or scallions into the salsa.
Use roasted tomatoes instead of fresh tomatoes for a deeper, richer flavor.

What to Serve With Chicken Enchiladas Con Salsa De Tomate

Serve the Chicken Enchiladas Con Salsa De Tomate hot, garnished with chopped fresh cilantro or scallions, if desired. You can also serve it with a side of Mexican rice, beans, or roasted vegetables for a well-rounded meal.

Some other options to serve with the enchiladas include:

Mexican riceBeansRoasted vegetablesGrilled meatsSaladsTortilla chips with salsa or guacamole

Make-Ahead, Storage, Freezing and Reheating

The Chicken Enchiladas Con Salsa De Tomate can be made ahead of time and refrigerated or frozen for later use. To refrigerate, place the assembled enchiladas in a covered dish and store in the refrigerator for up to 3 days.

To freeze, place the assembled enchiladas in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Then, transfer the frozen enchiladas to a freezer-safe bag or container and store in the freezer for up to 3 months.

To reheat, place the frozen or refrigerated enchiladas in a preheated oven at 350°F (180°C) for 20-25 minutes, or until hot and bubbly.

Some tips for reheating the enchiladas include:

Frequently Asked Questions

What type of cheese is best for Chicken Enchiladas Con Salsa De Tomate?

Queso fresco is a type of Mexican cheese that's perfect for Chicken Enchiladas Con Salsa De Tomate. It adds a tangy, creamy flavor to the dish, and it melts beautifully.

Can I use flour tortillas instead of corn tortillas?

While flour tortillas can be used, they will give the dish a different texture and flavor. Corn tortillas are traditional in Mexican cuisine and provide a more authentic flavor and texture.

How do I toast the chiles and spices?

To toast the chiles and spices, heat a dry skillet over medium heat and add the chiles and spices. Cook, turning frequently, until fragrant and slightly puffed, about 5 minutes.

Can I make the salsa ahead of time?

Yes, the salsa can be made ahead of time and refrigerated or frozen for later use. Simply blend the ingredients together and store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

How do I reheat the enchiladas?

To reheat the enchiladas, place them in a preheated oven at 350°F (180°C) for 20-25 minutes, or until hot and bubbly.

Can I add other ingredients to the salsa?

Yes, you can add other ingredients to the salsa, such as diced jalapenos or serrano peppers, to give it more heat. You can also add chopped cilantro or scallions for freshness.

What type of chicken is best for Chicken Enchiladas Con Salsa De Tomate?

Boneless, skinless chicken thighs are best for Chicken Enchiladas Con Salsa De Tomate. They provide a tender, juicy texture and a rich flavor.

Can I make the enchiladas in a slow cooker?

Yes, you can make the enchiladas in a slow cooker. Simply assemble the enchiladas and place them in the slow cooker. Cook on low for 2-3 hours or high for 1-2 hours, or until the cheese is melted and bubbly.

The Full Recipe

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