Jalapeno Popper Chicken Enchiladas with Creamy Sauce
Flour tortillas rolled around a cream cheese, cheddar, jalapeno, and chicken filling, then baked under a creamy enchilada sauce.
Equipment
- 9x13 inch baking dish
- Mixing bowl
- Whisk
Ingredients
Main Ingredients
- 2 cup cooked shredded chicken
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese
- ½ cup diced jalapenos fresh or pickled
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- ¼ tsp black pepper
- 8 small flour tortillas 6 inch
- 1 cup enchilada sauce
- 1 cup sour cream
- ½ cup shredded Monterey Jack cheese
- 3 green onions sliced
Instructions
Cooking
- Preheat. Heat the oven to 350 degrees F and grease a 9x13 inch dish.
- Make the filling. Mix the chicken, cream cheese, cheddar, jalapenos, and seasonings until creamy.
- Roll. Divide the filling among the tortillas, roll them up, and place them seam side down in the dish.
- Sauce. Whisk the enchilada sauce with the sour cream and pour it over the top, then add the Monterey Jack.
- Bake. Bake for 25 to 30 minutes until bubbly and 165 degrees F in the center, then top with green onions.
Notes
Substitutions: Use green enchilada sauce or shredded turkey.
Tips: Remove jalapeno seeds for milder heat and wear gloves while chopping.
Storage: Refrigerate for up to 3 days. Do not freeze. Reheat until 165 degrees F.