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Spicy Jalapeno Chicken Enchiladas

With tomatillos and jalapenos, these chicken enchiladas have authentic Mexican flavor. Serve them with sour cream to cut some of the heat.—Jolie Stinson, Lebanon, Oregon
  • Total Time
    Prep: 1 hour Bake: 30 min.
  • Makes
    2 dishes (10 servings each)

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
  • FILLING:
  • 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
  • ASSEMBLY:
  • 20 flour tortillas (8 inches), warmed
  • 4 cups shredded Monterey Jack cheese
  • Sour cream, chopped tomatoes and fresh cilantro leaves, optional

Directions

  • Place the tomatillos, onions, jalapenos and garlic in two 15x10x1-in. baking pans. Drizzle with oil. Bake at 425° for 20-25 minutes or until tender and browned. Cool slightly.
  • Transfer vegetables and cooking liquid to a food processor. Add the cilantro, lime juice, cumin and salt. Cover and pulse until chunky; set aside.
  • 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.
  • 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.
  • Cover and freeze one dish for up to 3 months. Bake the second dish, uncovered, at 350° for 30-35 minutes or until bubbly. Garnish with sour cream, tomatoes and cilantro if desired.
  • To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40-45 minutes or until bubbly.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 each: 412 calories, 20g fat (7g saturated fat), 56mg cholesterol, 1044mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 24g protein.

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