Chicken Enchilada Meatloaf
Recipe GLPR7c0b04e3bc2835
A savory Mexican-inspired meatloaf combining ground chicken with roasted peppers, jalapeños, and warm spices, topped with melted cheddar cheese and bound together with crushed tortilla chips. The loaf is finished with a vibrant tomatillo sauce for a bold, authentic flavor profile.
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Ingredients
3 tablespoons olive oil
1 large onion, finely chopped
1 large red bell pepper, finely chopped
2 jalapeño peppers, halved, seeded, and finely chopped
2 cloves garlic, minced
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/4 teaspoon dried oregano
1/2 cup chopped grape tomatoes
Kosher salt and freshly ground black pepper to taste
24 ounces ground chicken
2 large eggs
1/2 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
1/2 cup low-sodium chicken stock
6 ounces cheddar cheese, grated
9 ounces tortilla chips, finely crushed
8 ounces fresh tomatillos, crushed
Directions
Preheat your oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or lightly oil it for easy release.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion, red bell pepper, and jalapeños. Sauté for 5–7 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Stir in the minced garlic and cook for another minute until aromatic. Add the ground cumin, cayenne pepper, ground coriander, and dried oregano. Stir well to coat the vegetables with the spices and toast them for 30 seconds.
Remove the skillet from heat and fold in the chopped grape tomatoes. Season with kosher salt and freshly ground black pepper to taste. Allow the mixture to cool slightly, about 5 minutes.
In a large mixing bowl, combine the ground chicken, eggs, chopped cilantro, fresh lime juice, and chicken stock. Mix gently with your hands until just combined—do not overmix, as this can make the meatloaf dense.
Add the cooled vegetable mixture and the crushed tortilla chips to the chicken mixture. Fold everything together gently until the ingredients are evenly distributed.
Transfer the mixture to the prepared loaf pan, pressing gently to form an even layer. Top the meatloaf with the grated cheddar cheese, spreading it evenly across the surface.
Bake uncovered in the preheated oven for 50–60 minutes, until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part of the loaf.
While the meatloaf bakes, pulse the crushed tomatillos in a food processor until they reach a chunky sauce consistency. Season with a pinch of salt and pepper. Set aside.
Remove the meatloaf from the oven and let it rest for 5 minutes before slicing. Serve each portion topped with the tomatillo sauce.
