Jalapeno peppers and the unexpected addition of toasted hazelnuts bring life into this chicken enchilada recipe.
How To Make Spicy Chicken and Hazelnut Enchiladas
If using fresh tomatillos, prepare by washing and removing husks. Place in saucepan, cover with water and simmer until tender, about 5 to 7 minutes; drain. If using tomatillos, drain and discard liquid.
For sauce, mince garlic, jalapeños, cilantro and onions in food processor or blender. Add drained tomatillos, sour cream, yogurt, honey and salt; purée. Mix in green chilies and set aside.
Soften tortillas either by frying on both sides in a small amount of vegetable oil, by wrapping in foil and placing in hot oven until hot, or by placing in microwave oven until heated.
In the center of each tortilla, place about 2 Tbs. each of chicken, sauce and cheese. Add about 2 tsp. chopped hazelnuts.
Pour 1/4 of the sauce in the bottom of a greased 9×12-inch baking dish. Place filled enchiladas in dish and pour remaining sauce over top.
Sprinkle with remaining cheese and then with hazelnuts. Bake in a 350º oven until heated through, about 20 minutes.
- Sugar: 9g
- Calcium: 364mg
- Calories: 436kcal
- Carbohydrates: 25g
- Cholesterol: 55mg
- Fat: 31g
- Fiber: 5g
- Iron: 2mg
- Potassium: 502mg
- Protein: 19g
- Saturated Fat: 11g
- Sodium: 369mg
- Vitamin A: 554IU
- Vitamin C: 17mg
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This simple crockpot chicken enchilada recipe just lets the ingredients cook for a couple of hours before wrapping it up with a tortilla.
Pan-Fry & Skillet
Enchiladas are such a heaty meal that you'll be full just before the second round. We used white American cheese for this recipe that it smothers over our deliciously cooked chicken breasts.