Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce
This dish combines the classic comfort of enchiladas with the zesty kick of jalapeño poppers, featuring creamy chicken and tangy cheeses.
Servings: 4 servings
Calories: 480kcal
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Ingredients
- 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
- 8 small flour tortillas
- 1 cup enchilada sauce
- 1 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- to taste chopped green onions for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a mixing bowl, combine shredded chicken, cream cheese, cheddar cheese, jalapeños, garlic powder, onion powder, cumin, salt, and black pepper. Mix well.
- Lay out a tortilla and spoon the chicken mixture onto the center. Roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
- In a bowl, mix enchilada sauce with sour cream until smooth. Pour over the enchiladas.
- Top with shredded Monterey Jack cheese and bake for 25-30 minutes, until bubbly and golden.
- Let cool slightly, then garnish with chopped green onions before serving.
Notes
For extra heat, add more jalapeños or a dash of hot sauce. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.
Nutrition
Calories: 480kcal | Fat: 28g