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Jalapeño Popper Cheesy Chicken Enchiladas

Jalapeño Popper Cheesy Chicken Enchiladas That Wow Everyone

Discover Jalapeño Popper Cheesy Chicken Enchiladas, a delicious Tex-Mex masterpiece that's easy to make and sure to impress.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 enchiladas
Course: Casseroles
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups Shredded Chicken Use rotisserie chicken for convenience.
  • 6 pieces Flour Tortillas Corn tortillas can be used if softened.
  • 8 oz Cream Cheese Can substitute with mascarpone for a lighter flavor.
  • 2 pieces Fresh Jalapeños Remove seeds for a milder dish, or increase quantity for more spice.
  • 4 oz Cooked Bacon Turkey bacon or pancetta can be used as substitutes.
Cheese Sauce
  • 1 cup Shredded Cheddar Cheese Use a mild cheddar for less intense flavor.
  • 1 cup Shredded Monterey Jack Cheese Substitute with pepper jack for extra spice.
  • 4 tbsp Butter Olive oil can substitute for a lighter option.
  • 4 tbsp Flour Use gluten-free flour for a gluten-free version.
  • 2 cups Milk Alternatives include almond milk or any non-dairy milk.
  • 1 tsp Garlic Powder Fresh garlic can also be used.
  • 1 tsp Onion Powder Fresh onions can also be used.
  • to taste Salt Adjust to taste based on dietary needs.
  • to taste Pepper Adjust to taste based on dietary needs.
Garnishing
  • 1/4 cup Fresh Cilantro Chopped green onions make a great alternative.
  • 1 cup Diced Tomatoes Try using cherry tomatoes for added sweetness.
  • 1/4 cup Chopped Green Onions Use both green and white parts for a more intense flavor.

Equipment

  • 9x13-inch baking dish
  • Medium saucepan
  • Mixing bowl

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine shredded chicken, cream cheese, cheddar cheese, Monterey Jack cheese, diced jalapeños, and half of the crumbled bacon.
  3. Fill each tortilla with the creamy chicken mixture, roll tightly, and place seam-side down in the baking dish.
  4. In a saucepan, melt butter over medium heat, whisk in flour to form a roux, then gradually add milk, cooking until thickened.
  5. Stir in remaining cheeses, garlic powder, onion powder, and seasonings until the sauce is smooth.
  6. Pour the cheese sauce over the enchiladas and top with remaining cheese and bacon.
  7. Bake for 25-30 minutes until bubbly and golden brown, then cool slightly before garnishing.
  8. Garnish with cilantro, tomatoes, and green onions before serving.

Nutrition

Serving: 1enchiladaCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 75mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 900IUVitamin C: 15mgCalcium: 400mgIron: 2mg

Notes

Assemble enchiladas up to 24 hours in advance for convenience. Use freshly shredded cheese for best results.

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