Spicy Chicken Enchiladas with Tomatillo Salsa

Ingredients and Weight:

• Boneless, skinless chicken breasts: 750g
• Onion, chopped: 1 medium
• Bell pepper, chopped: 1
• Frozen corn: 2 cups
• Black beans (canned): 1 can (15 ounces)
• Ground cumin: 2 teaspoons
• Ground chili powder: 1 teaspoon
• Salt and pepper to taste
• Tortillas: 16 (6-inch corn or flour tortillas)
• Cheddar cheese, shredded: 3 cups
• Monterey Jack cheese, shredded: 2 cups

For the Tomatillo Salsa:

• Tomatillos, husked and halved: 1 pound
• Onion, chopped: 1/2 medium
• Garlic cloves, minced: 2
• Jalapeño pepper, seeded and minced: 1
• Cilantro, chopped: 1/2 cup
• Lime juice: 1/4 cup
• Salt to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, brown the chicken over medium heat. Remove from pan and shred or chop.
3. In the same skillet, sauté the onion and bell pepper until softened. Add the corn, black beans, cumin, chili powder, salt, and pepper. Cook for 5 minutes.
4. Stir in the chicken and cook until heated through.
5. Spread 1 cup of the tomatillo salsa into the bottom of a 9x13 inch baking dish.
6. Fill the tortillas with the chicken mixture and roll them up. Place the enchiladas seam side down in the baking dish.
7. Combine the cheddar and Monterey Jack cheeses and sprinkle over the enchiladas.
8. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Serve with additional tomatillo salsa and your favorite toppings.

Nutritional Information:

• Calories: 500 per serving (based on 8 servings)
• Fat: 20g
• Carbohydrates: 60g
• Protein: 35g

Dish Characteristics:

• Spicy and flavorful
• Rich with tender chicken and melted cheese
• Tangy salsa adds a refreshing brightness
• Versatile, can be served with various toppings

User Comments:

• "Absolutely delicious! The perfect blend of heat and flavor."
• "The enchiladas were moist and flavorful. The tomatillo salsa was a perfect complement."
• "I love that this dish is so easy to make. It's a great weeknight meal."
• "The spiciness was just right for me. I would definitely recommend this recipe."
• "The combination of chicken, cheese, and salsa was heavenly. I will definitely make these again."

Special Precautions and Tips:

• If you don't have fresh tomatillos, canned tomatillos can be substituted.
• To make the salsa less spicy, remove the seeds from the jalapeño pepper.
• Serve the enchiladas with sour cream, guacamole, or pico de gallo for additional toppings.