Chicken Enchilada Meatloaf Recipe

Name: Chicken Enchilada Meatloaf Recipe
Prep time: 5 min
Cook time: 70 min
Total time: 95 min
Yield: 4
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; 1/2 teaspoon cayenne; 1/2 teaspoon ground coriander; 1/4 teaspoon dried oregano; 1/2 cup chopped grape tomatoes; Kosher salt and freshly ground black pepper; 24 ounces ground chicken; 2 large eggs; 1/2 cup cilantro leaves, chopped; 1 tablespoon lime juice from one lime; 1/2 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

Chicken Enchilada Meatloaf Recipe

Prep 5 mins

Cook 70 mins

Active 30 mins

Cooling and Resting Time 20 mins

Total 95 mins

Serves 4 servings

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3 tablespoons olive oil
1 large onion, finely chopped (1 cup)
1 large red bell pepper, finely chopped (about 1 cup)
2 jalapeno peppers, halved, seeded, finely chopped
2 medium cloves garlic, minced (2 teaspoons)
1 tablespoon cumin seeds, ground with spice grinder
1/2 teaspoon cayenne
1/2 teaspoon ground coriander
1/4 teaspoon dried oregano
1/2 cup chopped grape tomatoes
Kosher salt and freshly ground black pepper
24 ounces ground chicken
2 large eggs
1/2 cup cilantro leaves, chopped
1 tablespoon lime juice from 1 whole lime
1/2 cup homemade or store-bought low sodium chicken stock
6 ounces cheddar cheese, grated on box grater
9 ounces tortilla chips, finely crushed
8 ounces tomatillos, pulsed in processor until crushed

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.

Special equipment

9- by 5-inch loaf pan

Nutrition Facts (per serving)
732	Calories
49g	Fat
21g	Carbs
56g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	732
% Daily Value*
Total Fat 49g	63%
Saturated Fat 16g	80%
Cholesterol 317mg	106%
Sodium 632mg	27%
Total Carbohydrate 21g	8%
Dietary Fiber 4g	13%
Total Sugars 8g
Protein 56g
Vitamin C 78mg	392%
Calcium 384mg	30%
Iron 4mg	24%
Potassium 1756mg	37%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.