Spicy Jalapeno Chicken Enchiladas |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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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 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 king arthur unbleached 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 |
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).
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