Jalapeño Popper Cheesy Chicken Enchiladas
Delightful enchiladas filled with creamy cheese, tender chicken, and a spicy kick from jalapeños, perfect for a quick weeknight dinner.
Ingredients
For the Filling
- 2 cups cooked chicken, shredded Make sure the chicken is fully cooked.
- 1 cup cream cheese, softened Let it sit at room temperature for easier mixing.
- 1 cup shredded cheddar cheese Reserve some for topping.
- 1 cup shredded Monterey Jack cheese Reserve some for topping.
- 1-2 pieces jalapeños, diced Fresh or pickled, adjust based on spice preference.
- 10 small flour or corn tortillas Choose gluten-free if needed.
- 1 can (10 oz) enchilada sauce (red or green) Use your favorite type.
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine cooked chicken, cream cheese, half of the cheddar cheese, half of the Monterey Jack cheese, diced jalapeños, garlic powder, salt, and pepper.
- Fill each tortilla with a generous amount of the chicken and cheese mixture, then roll tightly and place seam-side down in a greased baking dish.
- Pour enchilada sauce over the rolled tortillas, ensuring they are well coated, and sprinkle with remaining cheeses.
Baking
- Bake enchiladas for 20-25 minutes until cheese is melted and bubbly.
Serving
- Garnish with fresh cilantro if desired and serve hot.
Notes
For a milder flavor, remove jalapeño seeds. For a stronger kick, leave seeds in or add hot sauce. Customize cheese types for personal preference.