SPICY JALAPENO CHICKEN ENCHILADAS

Spicy Jalapeno Chicken Enchiladas image

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

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 2 dishes (10 servings each).

Number Of Ingredients 22

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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 shredded Monterey Jack cheese
Sour cream, chopped tomatoes and fresh cilantro leaves, optional

Steps:

Place the tomatillos, onions, jalapenos and garlic in two 15x10x1-in. baking pans. Drizzle with oil. Bake at 425° 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 cup of the tomatillo mixture. Stir in chicken., To assemble, spread 1/4 cup tomatillo mixture into two greased 13x9-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., 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., 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.

Nutrition Facts : Calories 412 calories, Fat 20g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 1044mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.