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Jalapeño Popper Cheesy Chicken Enchiladas

Savory Jalapeño Popper Cheesy Chicken Enchiladas Recipe

Jalapeño Popper Cheesy Chicken Enchiladas are comforting, easy to make, and freezer-friendly.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 oz Cream Cheese substitute with Greek yogurt for a lighter option
  • 1 cup Shredded Cheddar Cheese use Monterey Jack for milder taste
  • 1/2 cup Diced Jalapeños adjust quantity to taste or opt for pickled for extra tang
  • 1 tsp Garlic Powder fresh minced garlic can be used for a robust taste
  • 1 tsp Onion Powder fresh onion can be chopped and sautéed if preferred
  • 1 tsp Cumin coriander can be used for a different flavor profile
  • 1/2 tsp Salt consider kosher salt for better texture
  • 2 cups Shredded Chicken can be substituted with shredded turkey or omitted for a vegetarian option
For the Sauce
  • 2 tbsp Flour gluten-free flour can be used for a gluten-free version
  • 1 cup Chicken Broth vegetable broth is suitable for vegetarian versions
  • 1 cup Sour Cream/Greek Yogurt use light versions for fewer calories
For the Enchiladas
  • 6 pieces Tortillas corn tortillas for gluten-free or flour tortillas for a softer texture

Equipment

  • Oven
  • mixing bowl
  • baking dish
  • Saucepan
  • Microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or olive oil.
  2. In a large mixing bowl, combine cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt. Stir until smooth. Fold in shredded chicken.
  3. Warm your tortillas in the microwave for about 30 seconds to 1 minute until pliable.
  4. Spoon about 1/3 cup of the chicken filling onto the center of each warmed tortilla, roll tightly, and place seam-side down in the baking dish.
  5. In a saucepan over medium heat, whisk together sour cream, chicken broth, and flour until smooth. Once thickened, pour the sauce over the enchiladas.
  6. Top the enchiladas with shredded cheddar cheese, cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes.
  7. Let cool for a few minutes, garnish with cilantro or avocado, and serve with rice or salad.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Ensure to prep all ingredients beforehand for a smoother cooking process. Adjust jalapeño heat level and consider various cheese combinations for added flavor.

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