• 10servings
  • 90minutes
  • 412calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds tomatillos, husks removed

  2. 2 medium onions, quartered

  3. 4 jalapeno peppers, halved lengthwise and seeded

  4. 8 garlic cloves, peeled

  5. 2 tablespoons olive oil

  6. 1 cup chopped fresh cilantro

  7. 2 tablespoons lime juice

  8. 4 teaspoons ground cumin

  9. 2 teaspoons salt

  10. FILLING:

  11. 1 medium onion, chopped

  12. 1/4 cup olive oil

  13. 6 garlic cloves, minced

  14. 3 teaspoons ground cumin

  15. 1/2 cup all-purpose flour

  16. 4 cups chicken broth

  17. 1/4 cup minced fresh cilantro

  18. 6 cups shredded rotisserie chicken


  20. 20 flour tortillas (8 inches), warmed

  21. 4 cups (16 ounces) shredded Monterey Jack cheese

  22. Sour cream, chopped tomatoes and fresh cilantro leaves, optional

Instructions Jump to Ingredients ↑

  1. Spicy Jalapeno Chicken Enchiladas Recipe photo by Taste of Home 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).


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