Jalapeño Popper Cheesy Chicken Enchiladas
These cheesy chicken enchiladas blend the spicy kick of jalapeño poppers with creamy cheeses and tender shredded chicken, wrapped in soft tortillas and baked to bubbly perfection. A deliciously easy weeknight dinner or crowd-pleasing potluck favorite.
Ingredients
- 2 cups cooked shredded chicken
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2-3 pieces jalapeños, seeded and finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 pieces flour tortillas
- 10 ounces green enchilada sauce
- 1/2 cup cooked bacon, chopped (optional)
- To taste fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix cream cheese, sour cream, half the cheddar and mozzarella, jalapeños, garlic powder, onion powder, salt, and pepper until smooth.
- Fold in shredded chicken and bacon if using.
- Spread a thin layer of enchilada sauce on the bottom of a greased 9x13 inch baking dish.
- Spoon chicken mixture evenly onto each tortilla, roll up tightly, and place seam-side down in the baking dish.
- Pour remaining enchilada sauce evenly over the rolled tortillas.
- Sprinkle remaining cheese on top.
- Bake uncovered for 20-25 minutes until cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
Nutrition
Serving: 1peopleCalories: 420kcalCarbohydrates: 20gProtein: 24gFat: 28gSaturated Fat: 14gSodium: 720mgFiber: 2gSugar: 3g
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