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MK’s Spicy Jalapeno Chicken Enchiladas

October 27, 2015

According to Kevin and Matthew, this dish requires a lot of work; however, the pay-off of “Mmm! Mmm! Mmm! It’s so good!” from all who taste it, is well worth the effort. This recipe makes two 9 x 13 meals and suggests you freeze one. We suggest you share one with your friend, neighbor, or someone else God puts on your heart to bless. Thank you Matthew, Kevin, and Julianne for making this delicious casserole. Glad we had enough for two families to enjoy! Thank you, Kickstarter Backers, for backing Kevin’s version of “Spicy Jalapeno Chicken Enchiladas” from Taste of Home.com, October 20, 2015.
Ingredients: (Sauce)
2 lb tomatillos, husks removed
2 med. Onions, diced
8 garlic cloves, diced
2 tbsp oliveoil
1 c. chopped fresh cilantro
2 tbsp lime juice
4 tsp. ground cumin
2 tsp. salt
Ingredients: (Filling)
1 med. Onion, chopped
¼ c. olive oil
6 garlic cloves, minced
3 tsp. ground cumin
½ c. all-purpose flour
4 c. low sodium chicken broth
¼ c. minced fresh cilantro
6 c. shredded rotisserie chicken or boiled and deboned chicken
Assembly:
20 flour tortillas (8 in), warmed
4 c. (16 oz) shredded Monterey Jack cheese
Sour cream, Chopped tomatoes, Avocado, Lettuce
Directions:
Place tomatillos, onions, jalapenos, and garlic in two baking pans or cookie sheets. Drizzle with oil. Bake at 425 degree F 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 c. of the tomatillo mixture. Stir in chicken. To assemble, spread ¼ c. tomatillo mixture into two greased 13 x 9 in baking dishes. Spread 1 tbsp tomatillo mixture and ½ c. chicken mixture down the center of each tortilla; sprinkle each with 2 tbsp 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 degree F for 30-35 min. or until bubbly. Garnish with sour cream, tomatoes, lettuce, and avocado.

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From → Chicken, Enchiladas

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