Chicken Enchilada Meatloaf

So this was pretty awesome.  I’ve had this Serious Eats recipe on our “to make” list for months, but have never gotten around to it for some reason.  What a shame, because it was awesome, and will also make fantastic leftovers!  In fact, I’m ready to make it again, just to freeze and have more for later.  Anyway, I have never worked with ground chicken before, and was doubtful when I put the mix in the loaf pans, because soupy slop is kind.  But it all turned out.  I did ditch the jalepenos and cayenne (other than a dusting) because neither of us loves heat.  I subbed generous red pepper flakes instead.  I used 2lb of chicken for this and estimated liquids/spices to make up for it.  We had this with chili-lime green beans…loved it! To top it off, a VERY generous portion is very little in the calorie department…can’t beat that!


  • 1 tablespoons olive oil
  • 1 large onion, finely chopped (1 cup)
  • 1 large red bell pepper, finely chopped (about 1 cup)
  • 1 jalapeño peppers, halved, seeded, finely chopped OR a shake of red pepper flakes if you like a bit less heat
  • 2 medium cloves garlic, minced (2 teaspoons)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne (I used a dusting…we don’t love heat, just spice!)
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon dried oregano
  • 1/2 cup chopped grape tomatoes
  • Kosher salt and freshly ground black pepper
  • 2 lb 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
  • 6-8 ounces cheddar cheese, shredded
  • 1/2 cup breadcrumbs or tortilla chips (finely crushed)
  • Tomatillo salsa, homemade or jarred

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 and peppers and 1 teaspoon salt. Cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes.  If using jalepenos, also add these during this time.  If not, shake a bit of red pepper flakes onto the veggies.

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 40 minutes or until casserole registers 160°F on an instant read thermometer. Let rest in pan 10 minutes. Lift out of pan, slice and serve.  Particularly great with tomatillo salsa!


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