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Spicy Jalapeno Chicken Enchiladas Recipe
Spicy Jalapeno Chicken Enchiladas Recipe photo by Taste of Home

Spicy Jalapeno Chicken Enchiladas Recipe

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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:10 servings
TOTAL TIME: Prep: 1 hour Bake: 30 min.
MAKES: 10 servings


  • 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 (16 ounces) shredded Monterey Jack cheese
  • Sour cream, chopped tomatoes and fresh cilantro leaves, optional

Nutritional Facts

1 enchilada (calculated without optional ingredients) equals 412 calories, 20 g fat (7 g saturated fat), 56 mg cholesterol, 1,044 mg sodium, 34 g carbohydrate, 2 g fiber, 24 g protein.


  1. Place the tomatillos, onions, jalapenos and garlic in two 15-in. x 10-in. x 1-in. baking pans. Drizzle with oil. Bake at 425° 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 13-in. x 9-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 350° 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 350° for 40-45 minutes or until bubbly. Yield: 2 dishes (10 servings each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Chicken Enchiladas in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p209

Nutritional Facts

1 enchilada (calculated without optional ingredients) equals 412 calories, 20 g fat (7 g saturated fat), 56 mg cholesterol, 1,044 mg sodium, 34 g carbohydrate, 2 g fiber, 24 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Spicy Jalapeno Chicken Enchiladas

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Reviewed Nov. 6, 2013

"If you have the time to put into this then it is worth all the efforts. I will be making this again but without the lime juice. My boys did not like the tanginess from the lime. All in all a very good dish!"

Reviewed Mar. 15, 2013

"Good enchilada. It wasn't a quick dish but the sauce came together quick (except the cilantro)."

Reviewed Feb. 23, 2013

"We all loved these! I had tomatillos and jalapenos in my produce basket, and neede to find a recipe to use them both. We Have made them again!"

Reviewed Mar. 18, 2012

"This was amazingly good, but it took way too long to make. I have no idea how prep time is only listed as one hour. Maybe I was distracted with other things, but not enough to make this recipe take hours. I didn't expect to have to devote my entire afternoon and a good portion of the evening to making this."

Reviewed Oct. 17, 2011

"I get requests every time I make this."

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