Description
These Jalapeño Popper Cheesy Chicken Enchiladas combine tender shredded chicken with creamy cheeses and spicy jalapeños, all wrapped in soft tortillas and baked in a rich green chili enchilada sauce. Topped with melted Monterey Jack cheese and garnished with fresh green onions, this dish offers a flavorful twist on classic enchiladas with a kick of heat and creamy texture.
Ingredients
Scale
Filling
- 2 cups cooked, shredded chicken
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños (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
Assembly
- 8 small flour tortillas
- 1 cup green chili enchilada sauce
- 1 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
Garnish
- Chopped green onions
Instructions
- Prepare the filling: In a large bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated to create the cheesy jalapeño chicken filling.
- Preheat oven and prepare tortillas: Preheat your oven to 375°F (190°C). Warm the flour tortillas slightly in the microwave or on a skillet to make them pliable for rolling.
- Assemble the enchiladas: Spread a thin layer of green chili enchilada sauce on the bottom of a baking dish. Take each tortilla and spoon a generous amount of the chicken filling down the center. Roll up each tortilla tightly and place seam-side down in the prepared baking dish.
- Add sauce and cheese: Mix the sour cream into the remaining green chili enchilada sauce for a creamy topping. Pour this creamy sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the shredded Monterey Jack cheese on top.
- Bake the enchiladas: Place the baking dish in the preheated oven and bake uncovered for 20-25 minutes, or until the sauce is bubbly and the cheese has melted and lightly browned.
- Garnish and serve: Remove the enchiladas from the oven and let them cool slightly. Garnish with chopped green onions before serving to add freshness and a mild crunch.
Notes
- You can adjust the amount of jalapeños based on your preferred spice level.
- For a lower fat version, use reduced-fat cream cheese and cheeses.
- Flour tortillas can be substituted with corn tortillas if desired.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
Keywords: Jalapeño popper enchiladas, cheesy chicken enchiladas, green chili sauce enchiladas, spicy chicken enchiladas, creamy enchiladas recipe