Spicy Chicken and Hazelnut Enchiladas Recipe

Name: Spicy Chicken and Hazelnut Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh tomatillos or 1 (12 ounce) can tomatillos; 2 garlic cloves, peeled; 2 jalapeno peppers, seeded; 2 tablespoons cilantro leaves; 2 tablespoons onions; ⅓ cup sour cream; ⅓ cup plain yogurt; 1 tablespoon honey; ¼ teaspoon salt; ⅓ cup canned diced green chilis; 6 corn tortillas; 2 cups shredded cooked chicken; 2 cups monterey jack cheese, Shredded; 1 cup hazelnuts, Roasted and Chopped

Servings: persons

1 lb fresh tomatillos or 1 (12 ounce) can tomatillos
2 garlic cloves, peeled
2 jalapeno peppers, seeded
2 tablespoons cilantro leaves
2 tablespoons onions
⅓ cup sour cream
⅓ cup plain yogurt
1 tablespoon honey
¼ teaspoon salt
⅓ cup canned diced green chilis
6 corn tortillas
2 cups shredded cooked chicken
2 cups monterey jack cheese, Shredded
1 cup hazelnuts, Roasted and Chopped

1
If using fresh tomatillos, prepare by washing and removing husks.
2
Place in saucepan, cover with water and simmer until tender, about 5 to 7 minutes; drain.
3
If using tomatillos, drain and discard liquid.
4
For sauce, mince garlic, jalapenos, cilantro and onions in food processor or blender.
5
Add drained tomatillos, sour cream, yogurt, honey and salt; puree.
6
Mix in green chilies and set aside.
7
Soften tortillas either by frying on both sides in a small amount of vegetable oil, by wrapping in foil and placing in hot oven until hot, or by placing in microwave oven until heated.
8
In the center of each tortilla, place about 2 tablespoons each of chicken, sauce and cheese.
9
Add about 2 teaspoons chopped hazelnuts.
10
Pour 1/4 of the sauce in the bottom of a greased 9x12-inch baking dish.
11
Place filled enchiladas in dish and pour remaining sauce over top.
12
Sprinkle with remaining cheese and then with hazelnuts.
13
Bake in a 350 degrees oven until heated through, about 20 minutes.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 lb fresh tomatillos or 1 (12 ounce) can tomatillos, 2 garlic cloves, peeled, 2 jalapeno peppers, seeded, 2 tablespoons cilantro leaves, and more.

Yes, Spicy Chicken and Hazelnut Enchiladas 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.

That's it — enjoy your meal!

Spicy Chicken and Hazelnut Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions