Description
Jalapeño Popper Chicken Enchiladas are a delightful twist on traditional enchiladas, combining creamy, spicy flavors with tender chicken wrapped in soft tortillas.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 8 oz cream cheese, softened
- 1 cup jalapeños, diced (fresh or pickled, adjust to taste)
- 2 cups cheddar cheese, shredded (divided)
- 8 flour tortillas (10-inch size)
- 2 cups green enchilada sauce
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken, cream cheese, diced jalapeños, 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and pepper until well combined.
- Take a tortilla and spoon about 1/3 cup of the chicken and cheese mixture into the center. Roll it up tightly and place it seam-side down in a greased 9×13 inch baking dish. Repeat with the remaining tortillas.
- Pour the green enchilada sauce evenly over the rolled tortillas.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- 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 brown.
- Garnish with freshly chopped cilantro before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the enchiladas in the oven at 350°F (175°C) for about 15 minutes.
- For freezing, wrap tightly in plastic wrap and foil; they can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Jalapeño Popper, Chicken, Enchiladas, Mexican, Comfort Food