Spicy Jalapeno Chicken Enchiladas Recipe

Name: Spicy Jalapeno Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds tomatillos, husks removed; 2 medium onions, quartered; 4 jalapeno peppers, halved lengthwise and seeded; 8 garlic cloves, peeled; 2 tablespoons olive oil; 1 cup chopped fresh cilantro; 2 tablespoons lime juice; 4 teaspoons ground cumin; 2 teaspoons salt; 1 medium onion, chopped; 1/4 cup olive oil; 6 garlic cloves, minced; 3 teaspoons ground cumin; 1/2 cup all-purpose flour; 4 cups chicken broth; 1/4 cup minced fresh cilantro; 6 cups shredded rotisserie chicken; 20 flour tortillas (8 inches), warmed; 4 cups shredded Monterey Jack cheese; Sour cream, chopped tomatoes and fresh cilantro leaves, optional

Servings: persons

2 pounds tomatillos, husks removed
2 medium onions, quartered
4 jalapeno peppers, halved lengthwise and seeded
8 garlic cloves, peeled
2 tablespoons olive oil
1 cup chopped fresh cilantro
2 tablespoons lime juice
4 teaspoons ground cumin
2 teaspoons salt
1 medium onion, chopped
1/4 cup olive oil
6 garlic cloves, minced
3 teaspoons ground cumin
1/2 cup all-purpose flour
4 cups chicken broth
1/4 cup minced fresh cilantro
6 cups shredded rotisserie chicken
20 flour tortillas (8 inches), warmed
4 cups shredded Monterey Jack cheese
Sour cream, chopped tomatoes and fresh cilantro leaves, optional

1
Place the tomatillos, onions, jalapenos and garlic in two 15x10x1-in. baking pans. Drizzle with oil. Bake at 425u00b0 for 20-25 minutes or until tender and browned. Cool slightly.
2
Transfer vegetables and cooking liquid to a food processor. Add the cilantro, lime juice, cumin and salt. Cover and pulse until chunky; set aside.
3
For filling, in a large skillet, saute onion in oil until tender. Add garlic and cumin; cook and stir 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cilantro and 1 cup of the tomatillo mixture. Stir in chicken.
4
To assemble, spread 1/4 cup tomatillo mixture into two greased 13x9-in. baking dishes. Spread 1 tablespoon tomatillo mixture and 1/2 cup chicken mixture down the center of each tortilla; sprinkle each with 2 tablespoons cheese. Roll up and place seam side down into baking dishes. Spoon remaining tomatillo mixture over enchiladas; sprinkle with cheese.
5
Cover and freeze one dish for up to 3 months. Bake the second dish, uncovered, at 350u00b0 for 30-35 minutes or until bubbly. Garnish with sour cream, tomatoes and cilantro if desired.
6
To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350u00b0 for 40-45 minutes or until bubbly.

4147

kcal

Calories

Fat

527

Carbs

292

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 20 ingredients. The key ingredients include: 2 pounds tomatillos, husks removed, 2 medium onions, quartered, 4 jalapeno peppers, halved lengthwise and seeded, 8 garlic cloves, peeled, and more.

Yes, Spicy Jalapeno Chicken 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.

Spicy Jalapeno Chicken Enchiladas

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