Description
A delicious recipe for Jalapeño Popper Cheesy Chicken Enchiladas that combines creamy cheese, shredded chicken, and spicy jalapeños, perfect for a comforting meal.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced jalapeños (fresh or pickled)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small flour tortillas
- 1 cup enchilada sauce
- 1/4 cup chopped fresh cilantro (for garnish)
- Sour cream (for serving)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, Monterey Jack cheese, diced jalapeños, garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Mix until well combined.
- Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
- Take one tortilla and spoon about 1/4 cup of the chicken mixture into the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered.
- Sprinkle any remaining cheese on top of the enchiladas.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro and serve with sour cream.
Notes
- For a spicier kick, add more jalapeños or use spicy pepper jack cheese.
- You can substitute shredded rotisserie chicken for the cooked chicken to save time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg