Chicken Enchilada Meatloaf Recipe Recipe

Name: Chicken Enchilada Meatloaf Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 large onion, finely chopped (1 cup); 1 large red bell pepper, finely chopped (about 1 cup); 2 jalapeno peppers, halved, seeded, finely chopped; 2 medium cloves garlic, minced (2 teaspoons); 1 tablespoon cumin seeds, ground with spice grinder; 1/2 teaspoon cayenne; 1/2 teaspoon ground coriander; 1/4 teaspoon dried oregano; 1/2 cup chopped grape tomatoes; Kosher salt and freshly ground black pepper; 24 ounces ground chicken; 2 large eggs; 1/2 cup cilantro leaves, chopped; 1 tablespoon lime juice from one lime; 1/2 cup homemade or store-bought low sodium chicken stock; 6 ounces cheddar cheese, grated on box grater; 9 ounces tortila chips, finely crushed; 8 ounces tomatillos, pulsed in processor until crushed

Servings: persons

3 tablespoons olive oil
1 large onion, finely chopped (1 cup)
1 large red bell pepper, finely chopped (about 1 cup)
2 jalapeno peppers, halved, seeded, finely chopped
2 medium cloves garlic, minced (2 teaspoons)
1 tablespoon cumin seeds, ground with spice grinder
1/2 teaspoon cayenne
1/2 teaspoon ground coriander
1/4 teaspoon dried oregano
1/2 cup chopped grape tomatoes
Kosher salt and freshly ground black pepper
24 ounces ground chicken
2 large eggs
1/2 cup cilantro leaves, chopped
1 tablespoon lime juice from one lime
1/2 cup homemade or store-bought low sodium chicken stock
6 ounces cheddar cheese, grated on box grater
9 ounces tortila chips, finely crushed
8 ounces tomatillos, pulsed in processor until crushed

1
Adjust oven rack to middle position and preheat oven to 375u00b0F. Line 9- by 5-inch loaf pan with foil and spray with pan spray. Heat oil in large nonstick skillet over medium heat to shimmering. Add onions, pepper, jalapenos, and 1 teaspoon salt. Cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes.
2
Stir in garlic, cumin, cayenne, coriander, oregano, 1/2 teaspoon black pepper, and tomatoes. Cook until fragrant, about 1 minute.
3
Transfer to large bowl and cool briefly, about 10 minutes. Add chicken, eggs, cilantro, lime juice, broth, cheese, chips and 3/4 teaspoon salt. Toss gently until thoroughly combined. Gently pack into loaf pan.
4
Bake 30 minutes. Stir crushed tomatillos with 1/4 teaspoon salt and spread over top of casserole. Continue to bake until the center of the casserole registers 160u00b0F on an instant read thermometer, about 30 minutes more. Let rest in pan 10 minutes. Lift out of pan, slice and serve.

793

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 large onion, finely chopped (1 cup), 1 large red bell pepper, finely chopped (about 1 cup), 2 jalapeno peppers, halved, seeded, finely chopped, and more.

Yes, Chicken Enchilada Meatloaf Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchilada Meatloaf Recipe

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