Jalapeño Popper Cheesy Chicken Enchiladas (Print Version)
Smoky jalapeños, creamy cheese, and tender chicken wrapped in tortillas, covered in a tangy, creamy sauce.
# Ingredients:
→ Filling
01 -
2 cups cooked, shredded chicken
02 -
1 cup cream cheese, softened
03 -
1 cup shredded cheddar cheese
04 -
0.5 cup diced jalapeños, fresh or pickled
05 -
0.5 teaspoon garlic powder
06 -
0.5 teaspoon onion powder
07 -
0.5 teaspoon ground cumin
08 -
0.25 teaspoon salt
09 -
0.25 teaspoon ground black pepper
→ Tortillas and Assembly
10 -
8 small flour tortillas
→ Sauce and Topping
11 -
1 cup red enchilada sauce
12 -
1 cup sour cream
13 -
0.5 cup shredded Monterey Jack cheese
14 -
Chopped green onions for garnish
# Instructions:
01 -
In a mixing bowl, thoroughly combine cooked shredded chicken, softened cream cheese, shredded cheddar, diced jalapeños, garlic powder, onion powder, cumin, salt, and black pepper until the mixture is uniform and creamy.
02 -
Spoon a generous portion of the prepared filling onto the center of each tortilla. Roll each tortilla tightly to encase the filling and position seam-side down in a lightly greased baking dish.
03 -
In a separate bowl, blend enchilada sauce with sour cream until completely smooth, creating a creamy sauce.
04 -
Evenly pour the creamy enchilada sauce over the rolled tortillas in the baking dish, ensuring each is fully coated. Sprinkle shredded Monterey Jack cheese over the top.
05 -
Transfer the dish to an oven preheated to 175°C (350°F) and bake for 25 to 30 minutes, or until the cheese is melted and bubbly.
06 -
Allow to cool briefly, then garnish with chopped green onions. Serve warm.
# Notes:
01 -
For a milder flavor, use pickled jalapeños; for more heat, retain the seeds from the fresh jalapeños. Pre-shredded cheese may melt less smoothly than freshly grated cheese.