Mexican Chicken in Phyllo
Discover a culinary twist with Mexican Chicken in Phyllo, a fusion recipe that wraps zesty Southwest flavors in delicate, flaky phyllo pastry. Tender chicken is sautéed with aromatic onions, garlic, and bold spices like cumin, paprika, and chili powder before being enriched with diced tomatoes, vibrant cilantro, and melted Mexican cheese blend. The savory filling is perfectly encased in buttery phyllo dough, resulting in golden, crispy rolls that are as eye-catching as they are flavorful. Quick to assemble and bake in just 30 minutes, this dish is ideal for appetizers, party snacks, or an exciting dinner option. Pair with salsa and sour cream for a complete Tex-Mex experience that's sure to impress!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely diced
- 2 cloves Garlic, minced
- 1 cup Canned diced tomatoes with green chilies
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 1 cup Shredded Mexican cheese blend
- 10 pieces Phyllo dough sheets
- 0.5 cup Unsalted butter, melted
- 2 tablespoons Cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Cut the chicken breasts into small cubes.
In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and minced garlic and sauté until translucent, about 3 minutes.
Add the chicken to the skillet and cook until no longer pink, about 5-7 minutes.
Stir in the canned diced tomatoes with green chilies, ground cumin, paprika, chili powder, and salt. Cook for another 3-5 minutes until the flavors meld and most of the liquid evaporates.
Remove the skillet from heat and let the chicken mixture cool slightly. Stir in the shredded Mexican cheese blend and chopped cilantro.
On a clean surface, lay out one sheet of phyllo dough. Brush it lightly with melted butter, then layer a second sheet on top and brush it with butter as well.
Spoon about 2 tablespoons of the chicken mixture onto the lower center of the phyllo sheet stack. Fold in the sides, then roll it up tightly like a burrito. Repeat with the remaining phyllo sheets and filling.
Place the assembled rolls seam-side down on the prepared baking sheet. Brush the tops with melted butter.
Bake in the preheated oven for 20-25 minutes or until the phyllo is golden brown and crispy.
Let the rolls cool for a few minutes before serving. Optionally, garnish with a sprinkle of chopped cilantro or serve with a side of sour cream and salsa.
Nutrition Facts
Calories |
3283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.7 g | 282% | |
| Saturated Fat | 110.8 g | 554% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 4619 mg | 201% | |
| Total Carbohydrate | 141.4 g | 51% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 10.6 g | ||
| Protein | 187.2 g | 374% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1872 mg | 144% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1874 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
