Chicken Enchilada Meatloaf Recipe

  1. Adjust oven rack to middle position and preheat oven to 375u0b0F. 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, jalapenos, and 1 teaspoon salt. Cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes.
  2. Stir in garlic, cumin, cayenne, coriander, oregano, 1/2 teaspoon black pepper, and tomatoes. Cook until fragrant, about 1 minute.
  3. 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.
  4. 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 160u0b0F on an instant read thermometer, about 30 minutes more. Let rest in pan 10 minutes. Lift out of pan, slice and serve.

olive oil, onion, red bell pepper, peppers, garlic, cumin seeds, cayenne, ground coriander, oregano, grape tomatoes, kosher salt, ground chicken, eggs, cilantro, lime juice from, chicken stock, cheddar cheese, tortila chips

Taken from www.seriouseats.com/recipes/2013/06/chicken-enchilada-meatloaf-recipe.html (may not work)

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