Description
These Jalapeño Popper Cheesy Chicken Enchiladas are a spicy, creamy twist on classic enchiladas—filled with shredded chicken, jalapeños, and cheeses, then covered in a luscious creamy sauce.
Ingredients
2 cups cooked shredded chicken (rotisserie or poached),2–3 jalapeños, seeded and diced (fresh or pickled),4 oz cream cheese, softened,1 ½ cups shredded cheddar or pepper jack cheese (plus extra for topping),½ cup sour cream or Greek yogurt,2–3 green onions, chopped,1 tsp garlic powder (or minced garlic),1 tsp onion powder,Salt and freshly ground black pepper, to taste,6–8 corn or flour tortillas,Optional: crispy bacon bits or crumbled cotija cheese for garnish
Instructions
Preheat the oven to 375 °F (190 °C) and grease a 9×13-inch baking dish.,Make the filling: In a bowl, combine shredded chicken, diced jalapeños, softened cream cheese, shredded cheese, sour cream, garlic powder, onion powder, green onions, salt, and pepper until creamy.,Assemble enchiladas: Spoon equal portions of filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.,Prepare the creamy sauce: In a bowl, whisk together sour cream, a little cream cheese (optional for extra richness), shredded cheese, diced jalapeño, garlic powder, salt, and pepper until smooth.,Top enchiladas: Pour the creamy sauce evenly over the rolled enchiladas, then sprinkle extra cheese (and bacon or cotija, if using) on top.,Bake: Cover loosely and bake for 15–20 minutes until the sauce is bubbly and cheese is melted.,Finish and serve: Let rest for a few minutes, then garnish with fresh green onions, cilantro, jalapeño slices, and a dollop of sour cream if desired.
Notes
Make it mild by removing jalapeño seeds or using mild peppers.,Add color and nutrition by stirring in sautéed bell peppers, spinach, or corn.,Kick up the heat by adding chopped chipotles in adobo or hot sauce to the creamy sauce.,For extra meltiness, use a cheese blend (pepper jack, Monterey Jack, cheddar).
Nutrition
- Serving Size: 1–2 enchiladas
- Calories: Approx. 450–550
- Sugar: undefined
- Sodium: undefined
- Fat: 30g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 25g
- Fiber: undefined
- Protein: 30g
- Cholesterol: undefined
