Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce (Print version)
Creamy chicken enchiladas stuffed with jalapeño popper filling, topped with a tangy green sauce and melted cheese.
# Ingredients:
For the filling
01 -
3 cups (about 420 g) cooked shredded chicken
02 -
6 oz (170 g) cream cheese, softened
03 -
1 cup (115 g) shredded sharp cheddar cheese
04 -
3 fresh jalapeños, seeded and finely diced
05 -
4 slices cooked bacon, crumbled
06 -
2 green onions, thinly sliced
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
09 -
1/2 teaspoon ground cumin
10 -
1/2 teaspoon kosher salt
11 -
1/4 teaspoon black pepper
For assembly and sauce
12 -
8 medium flour tortillas
13 -
1 1/2 cups (360 ml) green enchilada sauce
14 -
3/4 cup (180 g) sour cream, room temperature
15 -
2 oz (55 g) cream cheese, softened
16 -
1 1/2 cups (170 g) shredded Pepper Jack or Monterey Jack cheese
17 -
1 tablespoon olive oil or cooking spray for the baking dish
18 -
Chopped cilantro, sliced jalapeño, and extra green onions for garnish
19 -
Lime wedges for serving
# Instructions:
01 -
Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with olive oil or cooking spray.
02 -
In a large bowl, mix the shredded chicken, 6 oz softened cream cheese, cheddar, diced jalapeños, bacon, green onions, garlic powder, onion powder, cumin, salt, and black pepper until evenly combined.
03 -
Warm the tortillas in a dry skillet for about 15 seconds per side, or microwave them under a damp towel for 30-40 seconds until flexible.
04 -
Divide the filling among the tortillas. Roll each tortilla snugly around the filling and place seam side down in the prepared baking dish.
05 -
Whisk the green enchilada sauce, sour cream, and 2 oz softened cream cheese until smooth. Pour the sauce evenly over the rolled tortillas.
06 -
Sprinkle Pepper Jack over the top. Bake uncovered for 25-30 minutes, until the sauce is bubbling and the cheese is melted with lightly golden spots. Rest 5 minutes, then garnish and serve with lime.
# Good to know:
01 -
Use rotisserie chicken for the fastest prep.
02 -
For a milder dish, seed the jalapeños and use Monterey Jack.
03 -
Best served after a 5-minute rest so the sauce settles.