- 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
- 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.
- 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 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.
- 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. Yield: 2 dishes (10 servings each).
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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"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!"
"Good enchilada. It wasn't a quick dish but the sauce came together quick (except the cilantro)."
"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!"
"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."
"I get requests every time I make this."