Jalapeño Popper Cheesy Chicken Enchiladas
A delicious twist on classic enchiladas that combines the spicy kick of jalapeños with creamy cheese and tender chicken, all wrapped in soft tortillas and topped with a creamy sauce.
Ingredients
Filling
- 2 cups cooked, shredded chicken Use leftover chicken for convenience.
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup diced jalapeños (fresh or pickled) Adjust based on heat preference.
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 small flour tortillas
Sauce and Topping
- 1 cup enchilada sauce
- 1 cup sour cream
- ½ cup shredded Monterey Jack cheese
- to taste chopped green onions for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, salt, and black pepper. Mix until well combined.
- Take a tortilla and spoon a generous amount of the chicken mixture onto the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish.
- Repeat this process with the remaining tortillas and filling.
Assembly
- In a separate bowl, mix the enchilada sauce and sour cream together until smooth.
- Pour this creamy sauce over the rolled enchiladas, ensuring they are well covered.
- Sprinkle the shredded Monterey Jack cheese on top.
Baking
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly before garnishing with chopped green onions.
Serving
- Serve warm and enjoy this delightful twist on traditional enchiladas!
Notes
These enchiladas are delicious on their own but can be paired with fresh salsa, guacamole, or a side salad for a complete meal. You can also assemble them ahead of time and keep them covered in the fridge for up to a day before baking.