Chicken Enchilada Meatloaf

Chicken Enchilada Meatloaf

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    tablespoons olive oil

  • 1

    large onion, finely chopped (1 cup)

  • 1

    large red bell pepper, finely chopped (about 1 cup)

  • 2

    jalapeño peppers, halved, seeded, finely chopped

  • 2

    medium cloves garlic, minced (2 teaspoons)

  • 1

    tablespoon cumin seeds, ground with spice grinder

  • ½

    teaspoon cayenne

  • ½

    teaspoon ground coriander

  • ¼

    teaspoon dried oregano

  • ½

    cup chopped grape tomatoes

  • Kosher salt and freshly ground black pepper

  • 24

    ounces ground chicken

  • 2

    large eggs

  • ½

    cup cilantro leaves, chopped

  • 1

    tablespoon lime juice from one lime

  • ½

    cup homemade or store-bought low sodium chicken stock

  • 6

    ounces cheddar cheese, grated on box grater

  • 9

    ounces tortila chips, finely crushed

  • 8

    ounces tomatillos, pulsed in processor until crushed

Directions

Adjust oven rack to middle position and preheat oven to 375°F. Line 9- by 5-inch loaf pan with foil and spray with pan spray. Heat oil in large nonstick skillet over medium heat to shimmering. Add onions, pepper, jalapeños, and 1 teaspoon salt. Cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes. Stir in garlic, cumin, cayenne, coriander, oregano, 1/2 teaspoon black pepper, and tomatoes. Cook until fragrant, about 1 minute. Transfer to large bowl and cool briefly, about 10 minutes. Add chicken, eggs, cilantro, lime juice, broth, cheese, chips and 3/4 teaspoon salt. Toss gently until thoroughly combined. Gently pack into loaf pan. Bake 30 minutes. Stir crushed tomatillos with 1/4 teaspoon salt and spread over top of casserole. Continue to bake until the center of the casserole registers 160°F on an instant read thermometer, about 30 minutes more. Let rest in pan 10 minutes. Lift out of pan, slice and serve.


Nutrition

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