Description
These Jalapeño Popper Chicken Enchiladas combine shredded chicken, creamy cheese, and spicy jalapeños wrapped in flour tortillas, topped with enchilada sauce and melted cheddar cheese. Baked to bubbly perfection, this flavorful dish offers a delightful twist on classic enchiladas with a creamy, spicy filling that’s perfect for a family dinner.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded
- 1 cup cream cheese, softened
- 1/2 cup jalapeños, diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Assembly
- 8 flour tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheddar cheese
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the enchiladas.
- Prepare the Filling: In a large bowl, combine the shredded cooked chicken, softened cream cheese, diced jalapeños, garlic powder, onion powder, salt, and pepper. Mix well to create a creamy, spicy filling.
- Assemble the Enchiladas: Spoon a generous amount of the chicken mixture onto each flour tortilla. Roll each tortilla tightly to enclose the filling.
- Arrange in Baking Dish: Place the rolled tortillas seam-side down in a baking dish, arranging them evenly.
- Add Sauce: Pour the enchilada sauce evenly over the rolled tortillas, making sure they are well coated.
- Top with Cheese: Sprinkle shredded cheddar cheese over the sauce-covered enchiladas to add a gooey, melted topping.
- Bake: Bake the enchiladas in the preheated oven for 25-30 minutes until the sauce is bubbly and the cheese is melted and slightly golden.
Notes
- You can adjust the amount of jalapeños based on your heat preference.
- Use low-fat cream cheese and cheese to reduce calorie content if desired.
- Flour tortillas work best for rolling and holding the filling without breaking.
- Leftovers can be refrigerated and reheated in the oven or microwave.
- For extra flavor, garnish with chopped cilantro or a dollop of sour cream before serving.
