Jalapeno peppers and the unexpected addition of toasted hazelnuts bring life into this chicken enchilada recipe.
How To Make Spicy Chicken and Hazelnut Enchiladas
Ingredients
- 1 lb fresh tomatillos , or 1 12-ounce can tomatillos
- 2 cloves garlic, peeled
- 2 jalapeño peppers, seeded
- 2 tbsp cilantro leaves
- 2 tbsp onion
- ⅓ cup sour cream
- ⅓ cup plain yogurt
- 1 tbsp honey
- ¼ tsp salt
- ⅓ cup green chilies, canned, diced
- 6 corn tortillas
- 2 cup Jack cheese, shredded
- 1 cup Oregon hazelnuts, roasted and chopped
- 2 cup chicken, cooked shredded
Instructions
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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.
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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.
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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.
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In the center of each tortilla, place about 2 Tbs. each of chicken, sauce and cheese. Add about 2 tsp. chopped hazelnuts.
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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.
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Sprinkle with remaining cheese and then with hazelnuts. Bake in a 350º oven until heated through, about 20 minutes.
Nutrition
- 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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