Description
Jalapeno Popper Cheesy Chicken Enchiladas with a spicy kick, creamy cheese, and easy prep for a crowd-pleasing meal.
Ingredients
Scale
- 3 cups (450g) shredded cooked chicken (rotisserie chicken works perfectly)
- 8 oz (225g) cream cheese, softened
- 1 cup (240ml) sour cream, divided
- 4–5 jalapenos (about 3/4 cup when diced), seeds removed and finely diced
- 2 cups (200g) shredded cheddar cheese, divided
- 1 cup (100g) shredded Monterey Jack cheese, divided
- 1/2 cup (75g) diced red onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 8–10 (8-inch) flour tortillas
- 1 can (10 oz/285g) green enchilada sauce
- 1/4 cup (10g) fresh cilantro, chopped (for garnish)
Instructions
- Step 1: Prepare the Filling Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. In a large mixing bowl, combine the softened cream cheese and 3/4 cup of the sour cream, beating until smooth and creamy. This forms the base of your jalapeno popper filling. Add the diced jalapenos, 1 cup of cheddar cheese, 1/2 cup of Monterey Jack cheese, red onion, minced garlic, cumin, and chili powder. Mix thoroughly until all ingredients are evenly incorporated. Finally, fold in the shredded chicken until everything is well coated in the creamy mixture. Your filling should be thick enough to stay inside the tortillas when rolled.
- Step 2: Assemble the Enchiladas Pour half of the green enchilada sauce into the bottom of your prepared baking dish, spreading it evenly. Take one tortilla and place about 1/3 cup of the chicken filling along the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas and filling, arranging them snugly in the dish. You should have enough filling for 8-10 enchiladas, depending on how full you stuff each one. Pour the remaining enchilada sauce over the tops of your Jalapeno Popper Cheesy Chicken Enchiladas, ensuring they’re evenly coated.
- Step 3: Add Toppings and Bake In a small bowl, mix the remaining 1/4 cup of sour cream with 2 tablespoons of water to create a drizzling consistency. Sprinkle the remaining cheddar and Monterey Jack cheeses evenly over the enchiladas, then drizzle with the thinned sour cream. Cover the dish with aluminum foil, being careful not to let the foil touch the cheese. Bake for 20 minutes covered, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and beginning to brown at the edges. For an extra golden top, broil for 1-2 minutes at the end, watching carefully to prevent burning.
- Step 4: Serve and Garnish Remove your Jalapeno Popper Cheesy Chicken Enchiladas from the oven and let them rest for 5 minutes before serving. This helps the filling set slightly and makes them easier to serve. Garnish with fresh chopped cilantro and additional sliced jalapenos if desired. For an authentic touch, serve with extra sour cream, diced avocado, and a squeeze of lime on the side to cut through the richness of the dish. The combination of the creamy, spicy enchiladas with cool, fresh toppings creates a perfect balance of flavors and textures.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 95mg