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Spicy Jalapeno Chicken Enchiladas

 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
10 ServingsPrep: 1 hour Bake: 30 min.

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

2 of 2

Spicy Jalapeno Chicken Enchiladas (continued)

Directions

  • 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).
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.