Spicy Chicken Enchiladas with Tomatillo Salsa

Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with cayenne salt and black pepper.

Place chicken on the preheated grill and cook until no longer pink in the center and juices run clear 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate and shred using 2 forks.

Combine tomatillos serrano peppers vinegar water onion garlic and salt in a large pot over high heat and bring to a boil. Reduce heat and simmer until tomatillos are tender about 10 minutes. Remove from heat and chill in an ice bath until cool 20 to 30 minutes. Add cilantro and lime juice. Blend salsa thoroughly using an immersion blender.

Preheat the oven to 375 degrees F (190 degrees C).

Mix shredded chicken cream cheese 4 ounces Mexican cheese sour cream 1/2 cup salsa onion and cayenne pepper together in a medium bowl.

Pour just enough salsa into a 9x13-inch baking pan to thinly cover the bottom. Place a heaping spoonful of filling into each tortilla roll and place into the pan. Try to keep them from touching. Top with remaining salsa and Mexican cheese.

Bake in the preheated oven until bubbly 35 to 40 minutes.