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- 2 cups cooked chicken, shredded - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1/2 cup diced jalapeños (fresh or pickled) - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste The heart of my jalapeño popper chicken enchiladas lies in the main ingredients. First, I use cooked chicken. It adds protein and flavor. Shredded chicken blends well with the creamy elements. Next, cream cheese adds smoothness and richness. The cheddar cheese gives it a nice, melty texture. Jalapeños are key for that spicy kick. You can use fresh jalapeños for a vibrant taste or pickled ones for a tangy twist. I also add garlic and onion powder to enhance the flavor. Just a pinch of salt and pepper rounds out the taste. - 8 small flour tortillas - 1 cup enchilada sauce (red or green) For the tortillas, I prefer small flour tortillas. They are soft and easy to roll. Flour tortillas hold up well and can carry the filling without tearing. As for the sauce, I use either red or green enchilada sauce. Red sauce brings a rich flavor. Green sauce offers a fresh taste. Choose the one that excites your palate. - 1/2 cup crumbled queso fresco (for topping) - Chopped cilantro (for garnish) Toppings can make or break a dish. I love crumbled queso fresco on top of my enchiladas. It adds a creamy texture and a mild flavor. Fresh cilantro adds a burst of green and a hint of freshness. Just sprinkle it on before serving for a pop of color. These ingredients come together to create a dish that is both flavorful and easy to make. Each bite offers a delightful blend of creamy, spicy, and cheesy goodness that is sure to please everyone at the table. {{ingredient_image_1}} 1. Preheat the oven: Set your oven to 350°F (175°C). This step warms the oven for even cooking. 2. Prepare the chicken filling: In a mixing bowl, combine: - 2 cups cooked chicken, shredded - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1/2 cup diced jalapeños (fresh or pickled) - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste Mix all ingredients until well combined. The filling should be creamy and flavorful. 1. Rolling the tortillas: Take each flour tortilla and spoon a generous amount of the chicken filling onto the center. 2. Placing in the baking dish: Roll the tortilla tightly to enclose the filling. Place each rolled tortilla seam-side down in a greased 9x13 inch baking dish. Repeat until all tortillas are filled and rolled. 1. Covering and baking: Pour the enchilada sauce evenly over the top of the rolled tortillas. 2. Finishing touches: Sprinkle crumbled queso fresco on top. Cover the dish with aluminum foil and bake for 20 minutes. 3. Final baking: After 20 minutes, remove the foil. Bake for an additional 10-15 minutes until the cheese is bubbly and lightly golden. After baking, let the enchiladas cool for a few minutes. Garnish with chopped cilantro for a fresh touch. Enjoy your delicious creation! To achieve a creamy filling, mix the shredded chicken with softened cream cheese and cheddar cheese. This blend makes the filling rich and smooth. Adding diced jalapeños gives it a nice kick. Make sure to season with garlic powder, onion powder, salt, and pepper to enhance the flavors. Rolling tortillas can be tricky. To make it easier, warm the tortillas slightly in the microwave. This softens them and helps prevent cracking. Spoon the filling onto the center, then roll it tightly. Place the rolled tortilla seam-side down in the baking dish. Adding spices to the sauce can elevate the dish. Try mixing in a pinch of cumin or smoked paprika for a deeper flavor. You can also adjust the heat by adding more diced jalapeños to the filling or the sauce. Pairing sides with your enchiladas can improve the overall taste. A fresh salad or some Mexican rice works great. You can also serve some guacamole or sour cream on the side to balance the flavors. If you find broken tortillas, don’t worry! You can still salvage them. Just place the broken pieces in the baking dish, fill them, and cover with sauce. The heat will help them hold together. For fixing dry enchiladas, ensure you use enough sauce. Drizzle some extra enchilada sauce over the top before baking. This keeps everything moist and adds more flavor. If they are still dry after baking, serve with a dollop of sour cream to add creaminess. Pro Tips Balance the Heat: If you prefer milder enchiladas, use fewer jalapeños or remove the seeds before adding them to the filling. Cheese Variation: Experiment with different types of cheese like Monterey Jack or pepper jack for added flavor and creaminess. Make Ahead: Assemble the enchiladas in advance and refrigerate them. Just add extra baking time when you're ready to bake them. Garnish with Style: Add sliced avocados or a sprinkle of smoked paprika on top for an extra touch of flavor and visual appeal. {{image_2}} You can change up the chicken in these enchiladas. Try using cooked turkey or even shredded beef. For a lighter option, fish works great too. If you want a vegetarian twist, swap the chicken for black beans or lentils. You can also use chopped veggies like bell peppers or zucchini. These swaps keep the dish tasty but cater to different diets. Want more heat? Add sliced jalapeños into the filling or top the enchiladas with fresh slices. This adds a punch that many people love. You can also change the cheese. Instead of cheddar, use pepper jack for more spice. A mix of cheeses can create a rich flavor too. Try using mozzarella for a gooey texture. How you serve enchiladas can make a big difference. A colorful plate always grabs attention. Drizzle extra enchilada sauce over the top for a nice touch. For a special occasion, place a dollop of sour cream on each serving. You can add a sprinkle of chopped cilantro for a pop of color. If you have guests, consider arranging the enchiladas in a circle on the plate. This makes for an eye-catching display. To store leftover jalapeño popper chicken enchiladas, place them in an airtight container. This keeps the flavors fresh. You can store enchiladas in the fridge for up to three days. When reheating, preheat your oven to 350°F (175°C). Cover the dish with foil to keep them moist. Bake for about 15-20 minutes, or until heated through. This method helps maintain the creamy filling and cheesy top. If you want to freeze enchiladas, wrap each one tightly in plastic wrap. Place the wrapped enchiladas in a freezer-safe bag or container. They will stay fresh for up to three months. When you're ready to eat them, take out the desired amount and let them thaw overnight in the fridge. To reheat, bake at 350°F (175°C) for about 25-30 minutes, uncovered. This gives you yummy enchiladas that taste fresh. For the best taste, eat your enchiladas within three days if stored in the fridge. If frozen, they remain good for about three months. Signs of spoilage include a sour smell, changes in color, or mold. Always check before eating. Keeping track of these tips helps ensure your meal stays delicious and safe! Can I make these enchiladas ahead of time? Yes, you can prepare these enchiladas ahead. Assemble them in the dish, cover with foil, and store in the fridge. When ready to cook, just pop them in the oven. This makes dinner stress-free and easy. Can I use corn tortillas instead of flour? Absolutely! Corn tortillas work well too. Just make sure to warm them before rolling. This helps prevent them from cracking as you fill and roll them. Are these enchiladas gluten-free? The enchiladas are not gluten-free when using flour tortillas. To make them gluten-free, use corn tortillas instead. Check your enchilada sauce for gluten-free options too. How to make them dairy-free? To make these enchiladas dairy-free, swap the cream cheese and cheddar for dairy-free alternatives. Look for plant-based cheese options at your store. They work great in this recipe. What sides pair well with jalapeño popper chicken enchiladas? These enchiladas taste amazing with sides like Mexican rice or black beans. You can also serve them with refried beans for a hearty meal. Can I serve a salad with this dish? Yes, a fresh salad is a great idea! A simple green salad with lime vinaigrette adds brightness to the meal. You can also add avocado for creaminess. You learned how to make tasty jalapeño popper chicken enchiladas. We covered ingredients, from cooked chicken to toppings. You explored step-by-step instructions, cooking tips, and some fun variations. Remember, you can personalize these enchiladas with different proteins or spice levels. Storing leftovers and adjusting for dietary needs keeps this dish flexible. Enjoy creating a delicious meal your friends and family will love! Happy cooking!

Jalapeño Popper Chicken Enchiladas

Delicious enchiladas filled with shredded chicken, cream cheese, cheddar, and jalapeños, topped with enchilada sauce and queso fresco.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 0.5 cup diced jalapeños (fresh or pickled)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 8 small flour tortillas
  • 1 cup enchilada sauce (red or green)
  • 0.5 cup crumbled queso fresco (for topping)
  • 1 bunch chopped cilantro (for garnish)
  • to taste salt and pepper

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, and season with salt and pepper. Mix until thoroughly combined.
  • Take a flour tortilla and spoon a generous amount of the chicken mixture onto the center. Roll the tortilla tightly to enclose the filling and place it seam-side down in a greased 9x13 inch baking dish. Repeat this process for all tortillas.
  • Once all enchiladas are in the baking dish, pour the enchilada sauce evenly over the top.
  • Sprinkle crumbled queso fresco on top of the enchiladas to add a delicious layer of flavor.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
  • After 20 minutes, remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and lightly golden.
  • Remove from the oven and let cool for a few minutes before serving.
  • Garnish with fresh chopped cilantro for added freshness.

Notes

Serve enchiladas on a colorful plate, drizzled with extra enchilada sauce and a dollop of sour cream for a vibrant presentation.
Keyword cheese, chicken, enchiladas, jalapeño