1 lb fresh tomatillos, or canned tomatillos
2 garlic cloves, peeled
2 jalapeno peppers, seeded
2 tbsp cilantro leaves
2 tbsp onion
1/3 cup sour cream
1/3 cup plain yogurt
1 tbsp honey
1/4 tsp salt
1/3 cup canned diced green chilies
6 corn tortillas
2 cup cooked shredded chicken
2 cup shredded jack cheese
1 cup roasted & chopped hazelnuts (oregon, hazelnuts)
A Recipe for
Spicy Chicken & Hazelnut Enchiladas
Never eat more than you can lift. |
| Miss Piggy |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
This Recipe for Spicy Chicken & Hazelnut Enchiladas is one of thousands in the Recipes-to-go Meal Cookbook.
Never eat more than you can lift. |
| Miss Piggy |
If you enjoy this Spicy Chicken & Hazelnut Enchiladas Recipe - you should enjoy the recipe collections you can find on the websites below:
Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
This is a recipe for Spicy Chicken & Hazelnut Enchiladas from the recipe cookbook of Recipes-to-go (Meal)
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
He who lives by the sword eats with bloody hands. |
| Anonymous |
Food Tip |
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, 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. 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 tablespoons each of chicken, sauce and
cheese. Add about 2 teaspoons chopped hazelnuts. 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. Bake in a 350 oven until
heated through, about 20 minutes.
* COOKFDN brings you this recipe with permission from: * Oregon
Hazelnut Industry and The Hazelnut Marketing Board
Serves: 6
Spicy Chicken & Hazelnut Enchiladas Recipe brought to you by Recipes To-Go