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Jalapeño Popper Cheesy Chicken Enchiladas

Jalapeño Popper Cheesy Chicken Enchiladas Your New Favorite Delight

Jalapeño Popper Cheesy Chicken Enchiladas are the perfect fusion of cheesy comfort and spicy jalapeño flavors, ideal for busy evenings and gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 Jalapeños Diced, use jarred for less spice or remove seeds for a milder flavor.
  • 4 oz Cream Cheese Softened for easier mixing.
  • 1 cup Shredded Cheddar Cheese Substitute with smoked cheddar for a deeper taste.
  • 1 cup Shredded Monterey Jack Cheese Can replace with mozzarella if desired.
  • 4 slices Cooked Bacon Crumble, omit for vegetarian version.
  • ½ teaspoon Garlic Powder Fresh garlic can be used as an alternative.
  • ½ teaspoon Onion Powder Fresh onions can be sautéed for a fresher taste.
  • 2 cups Shredded Cooked Chicken Use rotisserie chicken for convenience.
For the Wraps
  • 8 Flour Tortillas Choose soft flour for easy rolling.
For the Sauce
  • ¾ cup Heavy Cream or Sour Cream Substitute with Greek yogurt for a lighter option.
  • 2 tablespoons Butter Use oil for a dairy-free version.
For the Garnish
  • 2 tablespoons Chopped Cilantro Optional, adds freshness and color.
  • Fresh Jalapeño Slices Optional, for topping.

Equipment

  • oven
  • mixing bowl
  • Saucepan
  • Baking dish

Method
 

Preparation Instructions
  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick cooking spray or a bit of butter.
  2. In a large mixing bowl, combine shredded cooked chicken, softened cream cheese, half of the cheddar and Monterey Jack cheeses, diced jalapeños, crumbled bacon, garlic powder, and onion powder. Mix until smooth.
  3. Lay a flour tortilla flat and scoop a generous amount of filling into the center. Roll tightly around the filling and tuck the sides. Place seam-side down in the baking dish.
  4. In a medium saucepan over medium heat, melt the butter. Whisk in the heavy cream or sour cream, stirring until warm and slightly thickened.
  5. Pour the creamy sauce over the tortillas and sprinkle the remaining cheddar and Monterey Jack cheeses on top.
  6. Bake uncovered for 20-25 minutes, until the cheese is bubbly and golden brown.
  7. Let the enchiladas rest for 5 minutes before garnishing with cilantro and jalapeño slices.

Nutrition

Serving: 1enchiladaCalories: 500kcalCarbohydrates: 35gProtein: 28gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 105mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 6mgCalcium: 300mgIron: 2mg

Notes

Let cream cheese sit at room temperature for a smoother filling. Avoid overfilling tortillas to prevent tearing. Consider preparing enchiladas in advance and refrigerating before baking.

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