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Spicy Chicken and Hazelnut Enchiladas
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Rating: 4.7/5 (3 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: Mexican
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Spicy Chicken and Hazelnut Enchiladas

Recipe Tags: Poultry Recipes

Date Added: January 04, 2014
The hazelnuts provide a nice surprise to these spicy chicken enchiladas. The dish is so flavorful, and only mildly spicy.

Ingredients:

2 Cloves Of Garlic
2 Jalapeno Peppers , seeded
2 tablespoons Cilantro
2 tablespoons Onions
1/3 cup Sour Cream
1/3 cup Plain Yogurt
1 tablespoon Honey
1/4 teaspoon Salt
1/3 cup Chili Pepper Canned
6 Corn Tortillas
2 cups Chicken Breasts Cooked
2 cups Cheddar Cheese
1 cup Hazelnut Roasted & chopped
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Directions:

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:

JF D. - December 15, 2012
diced green chilies, drained, not chili pepper
Comment Here:
Dietary Notes:
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.
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