Spicy Jalapeno Chicken Enchiladas

Name: Spicy Jalapeno Chicken Enchiladas
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 946 milliliters chicken broth; 118 milliliters all-purpose flour; 20 8-inchs flour tortillas (8 inches), warmed; 59 milliliters minced fresh cilantro; 6 garlic cloves, minced; 3 teaspoons ground cumin; 4 jalapeno peppers, halved lengthwise and seeded; 2 Tbsps lime juice; 454 grams cups shredded Monterey Jack cheese; 59 milliliters olive oil; 1 medium onion, chopped; 2 mediums onions, quartered; 1 liters shredded rotisserie chicken; 2 teaspoons salt; 1 leave Sour cream, chopped tomatoes and fresh cilantro optional; 907 grams tomatillos, husks removed

Spicy Jalapeno Chicken Enchiladas might be just the main course you are searching for. One serving contains 789 calories, 42g of protein, and 39g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 10. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. Head to the store and pick up cilantro, garlic cloves, monterey jack cheese, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Place the tomatillos, onions, jalapenos and garlic in two 15-in. x 10-in. x 1-in. baking pans.

Ingredients you will need

Tomatillos

Jalapeno Pepper

Garlic

Onion

Equipment you will use

Baking Pan

Drizzle with oil.

Ingredients you will need

Cooking Oil

Bake at 425° for 20-25 minutes or until tender and browned. Cool slightly.

Equipment you will use

Oven

Transfer vegetables and cooking liquid to a food processor.

Ingredients you will need

Vegetable

Equipment you will use

Food Processor

Add the cilantro, lime juice, cumin and salt. Cover and pulse until chunky; set aside.

Ingredients you will need

Lime Juice

Cilantro

Cumin

Salt

For filling, in a large skillet, saute onion in oil until tender.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Garlic

Broth

Cumin

All Purpose Flour

Remove from the heat. Stir in cilantro and 1 cup of the tomatillo mixture. Stir in chicken.

Ingredients you will need

Tomatillos

Cilantro

Whole Chicken

To assemble, spread 1/4 cup tomatillo mixture into two greased 13-in. x 9-in. baking dishes.

Ingredients you will need

Tomatillos

Spread

Spread 1 tablespoon tomatillo mixture and 1/2 cup chicken mixture down the center of each tortilla; sprinkle each with 2 tablespoons cheese.

Ingredients you will need

Tomatillos

Tortilla

Whole Chicken

Cheese

Spread

Roll up and place seam side down into baking dishes. Spoon remaining tomatillo mixture over enchiladas; sprinkle with cheese.

Ingredients you will need

Tomatillos

Cheese

Roll

Cover and freeze one dish for up to 3 months.

Bake the second dish, uncovered, at 350° for 30-35 minutes or until bubbly.

Equipment you will use

Oven

Garnish with sour cream, tomatoes and cilantro if desired.

Ingredients you will need

Sour Cream

Cilantro

Tomato

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.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

946milliliters

chicken broth 118milliliters

all-purpose flour 208-inchs

flour tortillas (8 inches), warmed 59milliliters

minced fresh cilantro 6

garlic cloves, minced 3teaspoons

ground cumin 4

jalapeno peppers, halved lengthwise and seeded 2Tbsps

lime juice 454grams

cups shredded Monterey Jack cheese 59milliliters

olive oil 1medium

onion, chopped 2mediums

onions, quartered 1liters

shredded rotisserie chicken 2teaspoons

salt 1leave

Sour cream, chopped tomatoes and fresh cilantro optional 907grams

tomatillos, husks removed

Recommended wine: Cava, Grenache, Shiraz

Chili on the menu? Try pairing with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Juve Y Camps Reserva de la Familia Cava Gran Reserva Brut Nature with a 4.3 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

Juve Y Camps Reserva de la Familia Cava Gran Reserva Brut Nature

Pale gold in color, this Cava has aromas of mature white peach, toasted bread and green tea with hints of lemon citrus and apricots. Equally rich and broad, these flavors continue to unfold on the palate.