** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. 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.
2. For sauce, mince garlic, jalapenos, cilantro and onions in food processor or blender. Add drained tomatillos, sour cream, yogurt, honey and salt; puree. Mix in green chilies and set aside.
3. 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.
4. In the center of each tortilla, place about 2 tablespoons each of chicken, sauce and cheese. Add about 2 teaspoons chopped hazelnuts.
5. Pour 1/4 of the sauce in the bottom of a greased 9x12-inch baking dish. Place filled enchiladas in dish and pour remaining sauce over top. Sprinkle with remaining cheese and then with hazelnuts.
6. Bake in a 350 oven until heated through, about 20 minutes.
Comments on Spicy Chicken and Hazelnut Enchiladas Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Yogurt, Gluten, MSG, Poultry, Cheese, Corn, Garlic, Natural Sweeteners, Fructose Malabsorption, Hot Pepper, Cilantro, Onion allergies.
Meal Type: 
Prep Time: 
Cooking Time: 
Cook Method:
Difficulty: 
Cuisine: 
Print this Recipe
-1x280.jpg)
