Description
Delicious and creamy jalapeño popper cheesy chicken enchiladas that are sure to impress your guests.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños (fresh or pickled)
- 1 cup enchilada sauce
- 8 flour tortillas
- 1/2 cup sour cream
- 1/4 cup chopped green onions
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, and jalapeños.
- Spread a small amount of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas.
- Spread sour cream over the sauce and sprinkle with green onions.
- Bake for 25-30 minutes until heated through and bubbly.
Notes
- For extra spice, use fresh jalapeños instead of pickled.
- Can substitute chicken with shredded beef or beans for a vegetarian option.
- Top with additional cheese before baking for a cheesier enchilada.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg