Jalapeño Popper Cheesy Chicken Enchiladas

Jalapeño Popper Cheesy Chicken Enchiladas

Creamy, spicy chicken enchiladas filled with cheesy goodness and a kick from jalapeños, perfect for cozy weeknight dinners.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

For the filling

2 cups cooked chicken, shredded Use leftovers from a rotisserie or Sunday roast.
1 cup cream cheese Best if you use Philadelphia brand.
1 cup sour cream Adds creaminess.
1 cup shredded cheese Mexican blend preferred for an extra kick.
1 small can diced green chillies For subtle heat.
1 jar jalapeños, sliced Optional, skip if desired.
10-12 pieces corn tortillas Thick tortillas hold up better.

For the seasoning

1 teaspoon garlic powder Or use fresh garlic if preferred.
1 teaspoon onion powder
1 teaspoon cumin Essential for that restaurant flavor.
to taste none salt & pepper Basic but necessary.

Method

Preparation

Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine cooked chicken, cream cheese, sour cream, one cup of shredded cheese, diced green chillies, and jalapeños. Add garlic powder, onion powder, cumin, salt, and pepper. Mix thoroughly.
Spoon a generous amount of filling into each tortilla, rolling it up tightly and placing seam-side down in a greased baking dish.
Pour your preferred enchilada sauce over the tortillas and sprinkle remaining cheese on top.

Baking

Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes until bubbly and golden.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 15gSodium: 700mgFiber: 2gSugar: 3g

Notes

For added fun, serve with a side of fresh cilantro and avocado. Feel free to create an enchilada bar with toppings like sour cream and extra jalapeños.

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