Description
Spicy jalapeño popper cheesy chicken enchiladas bring Mexican-inspired comfort to dinner tables, melding creamy cheese and zesty peppers. Hearty flavors and rich textures invite you to savor each delicious bite of this crowd-pleasing southwestern classic.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked, shredded chicken
- 8 small flour tortillas
- 1 cup enchilada sauce
Cheese and Dairy:
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup shredded monterey jack cheese
Seasonings and Add-ins:
- 1/2 cup diced jalapenos (fresh or pickled)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- chopped green onions for garnish
Instructions
- Prepare a baking dish and heat the oven to 350F (175C), creating a warm environment for the enchiladas.
- Blend shredded chicken with cream cheese, cheddar, jalapenos, and spices in a mixing bowl until ingredients form a cohesive, flavorful filling.
- Lay out tortillas and distribute the chicken mixture evenly across the center, rolling each tightly and positioning seam-side down in the greased baking dish.
- Create a smooth, creamy sauce by whisking together enchilada sauce and sour cream until fully integrated.
- Drench the rolled enchiladas with the creamy sauce, ensuring complete coverage, and generously top with Monterey Jack cheese.
- Transfer the dish to the preheated oven and bake for 25-30 minutes, watching for a golden, bubbling cheese surface.
- Once removed from the oven, allow the enchiladas to rest briefly, then garnish with freshly chopped green onions for a vibrant finish.
Notes
- Adjust the jalapeno quantity based on your heat tolerance, removing seeds for milder flavor or adding more for extra kick.
- Experiment with different cheese combinations like pepper jack, gouda, or Mexican blend to customize the flavor profile.
- Prepare the enchiladas up to 24 hours in advance and refrigerate, allowing flavors to meld and making weeknight dinners easier.
- Use low-fat cream cheese and sour cream for a lighter version, or substitute corn tortillas for gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 362 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 16 g
- Fiber: 1.5 g
- Protein: 23 g
- Cholesterol: 75 mg