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

Spicy Jalapeno Chicken Enchiladas Recipe

Read Reviews
5 7 7
Publisher Photo
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

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

Nutritional Facts

1 each: 412 calories, 20g fat (7g saturated fat), 56mg cholesterol, 1044mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 24g protein.

Directions

  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

Full-Bodied White Wine

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

Reviews for Spicy Jalapeno Chicken Enchiladas

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
JANENOV46 User ID: 3295323 242602
Reviewed Jan. 26, 2016

"Little work, but worth it, very tasty"

MY REVIEW
xtreme_sc2 User ID: 682740 96762
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!"

MY REVIEW
justmbeth User ID: 1196484 163223
Reviewed Mar. 15, 2013

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

MY REVIEW
Katherine694 User ID: 4869961 93834
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!"

MY REVIEW
EJNC User ID: 1573663 110078
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."

MY REVIEW
schield User ID: 888201 96758
Reviewed Oct. 17, 2011

"I get requests every time I make this."

MY REVIEW
janickjones User ID: 5891970 165147
Reviewed May. 11, 2011

"The BEST enchilada recipe I've made yet!!! Sooo delicious. So far everyone who's tried it loves it and it's not too spicy if you make sure no seeds from jalapenos get in there."

Loading Image