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!

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Cut the chicken breasts into small cubes.

Step 3

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.

Step 4

Add the chicken to the skillet and cook until no longer pink, about 5-7 minutes.

Step 5

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.

Step 6

Remove the skillet from heat and let the chicken mixture cool slightly. Stir in the shredded Mexican cheese blend and chopped cilantro.

Step 7

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.

Step 8

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.

Step 9

Place the assembled rolls seam-side down on the prepared baking sheet. Brush the tops with melted butter.

Step 10

Bake in the preheated oven for 20-25 minutes or until the phyllo is golden brown and crispy.

Step 11

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

Serving size	1297.8 grams (1297.8g)

Amount per serving	% Daily Value*
Calories	3283

Total Fat 219.70g	282%
Saturated Fat 110.80g	554%
Polyunsaturated Fat 16.80g
Cholesterol 811mg	270%
Sodium 4619mg	201%
Total Carbohydrate 141.40g	51%
Dietary Fiber 14.90g	53%
Total Sugars 10.60g
Protein 187.20g	374%

Vitamin D 55IU	274%
Calcium 1872mg	144%
Iron 12mg	67%
Potassium 1874mg	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.

Source of Calories

Fat: 60.1%

Protein: 22.7%

Carbs: 17.2%