Jalapeño Popper Cheesy Chicken Enchiladas

$- 2 cups cooked, shredded chicken - 1 cup cream cheese, softened - 1 cup shredded cheddar cheese - 1 cup shredded pepper jack cheese - 1/2 cup jalapeños, diced (fresh or pickled) - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1 teaspoon cumin - Salt and pepper to taste - 10 small flour tortillas - 2 cups enchilada sauce (store-bought or homemade) - Fresh cilantro, for garnish - Sliced jalapeños, for garnish (optional) You can use dairy-free cream cheese to make these enchiladas vegan. For spice lovers, add more jalapeños or a dash of hot sauce. If you want less heat, use mild peppers or skip the jalapeños altogether. For the best taste, I like to use brands like Tillamook or Cabot for cheese. For enchilada sauce, try El Pato or Trader Joe's. These brands offer great flavor and quality that will enhance your dish. {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This helps the enchiladas cook evenly. Next, grab a large bowl. Mix 2 cups of shredded chicken, 1 cup of softened cream cheese, half of the cheddar cheese, and half of the pepper jack cheese. Add in 1/2 cup of diced jalapeños, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1 teaspoon of cumin, and a pinch of salt and pepper. Stir well until everything blends nicely. Now, take a flour tortilla. Spoon about 1/4 cup of the chicken mixture into the center. Roll the tortilla tightly, keeping the filling inside. Place it seam-side down in a greased 9x13-inch baking dish. Repeat this with all the tortillas and filling. Once all your tortillas are filled, pour 2 cups of enchilada sauce evenly over them. Make sure they are well-covered. Then, sprinkle the remaining cheddar and pepper jack cheese on top. Cover the baking dish with aluminum foil. Bake it in the preheated oven for about 20 minutes. After that, remove the foil and bake for another 10-15 minutes. Watch for the cheese to get bubbly and golden brown. This step makes your enchiladas ooze with flavor! After baking, let the dish cool for a few minutes. This makes serving easier. For a pretty presentation, place the enchiladas on a colorful plate. Drizzle extra enchilada sauce over the top. Add a dollop of sour cream on the side for flavor. Finally, finish with fresh cilantro and sliced jalapeños for a pop of color. Enjoy your meal! To ensure your filled tortillas hold together, use the right amount of filling. Fill each tortilla with about 1/4 cup of the chicken mixture. Roll them tightly but not too tight, so they can expand while baking. Placing them seam-side down in the baking dish helps keep them intact. Also, use fresh tortillas if possible. They are more flexible and less likely to tear. To save time, consider using store-bought ingredients. Pre-cooked shredded chicken can cut your prep time in half. You can also opt for ready-made enchilada sauce. This lets you focus more on the fun part—assembling and baking! If you're in a real hurry, you can buy pre-shredded cheese. This will speed up your process even more. If you want to add more heat, try different peppers. Besides jalapeños, you can mix in serrano or poblano peppers for a unique kick. For a milder flavor, remove the seeds from the jalapeños. For a creamy twist, add a bit of cream cheese to the filling. This will make each bite rich and delicious. You can also sprinkle some smoked paprika on top for an extra layer of flavor. Pro Tips Use Fresh Jalapeños: For a spicier kick, use fresh jalapeños instead of pickled. Just be sure to adjust the amount based on your heat preference! Customize Your Cheese: Feel free to mix and match your favorite cheeses. Monterey Jack or a spicy queso blend can add a delicious twist! Make Ahead: These enchiladas can be assembled a day in advance. Just cover them tightly and refrigerate until you're ready to bake! Serve with Sides: Pair your enchiladas with a side of guacamole or a refreshing salad to balance the rich flavors. {{image_2}} You can easily make these enchiladas vegetarian. Replace the chicken with beans or veggies. Black beans or pinto beans work great. For veggies, try bell peppers, zucchini, or spinach. Mix them with the cream cheese and spices. This keeps the texture rich and creamy. If you love heat, kick it up a notch! Use more jalapeños in the filling. You can also add hot sauce to the cream cheese mixture. You can even top the enchiladas with a spicy salsa. This adds extra layers of flavor and heat. Change up the cheese for new tastes. Instead of cheddar and pepper jack, try mozzarella or gouda. You can even mix in some blue cheese for a bold flavor. Each cheese will give a different twist to your enchiladas. Get creative and find what you love! To keep your jalapeño popper cheesy chicken enchiladas fresh, store them properly. Once cooled, cover the dish with plastic wrap or aluminum foil. You can also place leftovers in an airtight container. This helps to keep moisture in and bad smells out. Store them in the fridge for up to three days. Reheating enchiladas can be tricky. To keep them tasty, use the oven. Preheat it to 350°F (175°C). Place the enchiladas in a baking dish. Cover them with foil to lock in moisture. Heat for about 20 minutes or until warm throughout. You can also use the microwave. Just heat them for 1 to 2 minutes, but they might get soggy. If you want to save enchiladas for later, freezing is a great choice. First, let them cool completely. Then, wrap each enchilada tightly in plastic wrap. Place the wrapped enchiladas in a freezer-safe bag or container. They can last up to three months in the freezer. When you’re ready to eat, thaw them overnight in the fridge. Then reheat them in the oven as mentioned earlier. Enjoy your delicious meal anytime! Yes, you can make these enchiladas ahead of time. Simply prepare them, but don’t bake yet. Cover the dish with plastic wrap and store it in the fridge for up to 24 hours. When you are ready to eat, bake them as directed. This makes meal prep easy! You can use corn tortillas if you prefer a gluten-free option. They work well and add a nice flavor. You may also consider using whole wheat tortillas for a healthier choice. Just remember, corn tortillas are thinner, so they may need extra care while rolling. Leftovers can last in the fridge for about 3 to 4 days. Store them in an airtight container to keep them fresh. If you want to enjoy them longer, consider freezing them for up to 3 months. Just make sure to reheat thoroughly before serving. Absolutely! Store-bought enchilada sauce saves time and still tastes great. Just choose a brand you love for the best flavor. If you prefer homemade, it’s easy to make with simple ingredients like tomatoes, spices, and broth. Yes, feel free to add more spices! You can try chili powder or smoked paprika for extra flavor. Just remember to start with a little. Taste as you go to find the right balance for your palate. They can be spicy, but you control the heat. Use fewer jalapeños or remove the seeds to reduce spice. For extra heat, keep the seeds or add hot sauce. Adjusting the spice level helps cater to your taste. Yes, adding vegetables can enhance flavor and nutrition. Chopped bell peppers, corn, or spinach work well. Just sauté them first to soften. Mixing in veggies makes the dish even more colorful and delicious! The enchiladas are done when the cheese is bubbly and golden brown. You can also check that they are heated through by inserting a knife in the center. If it comes out hot, they are ready to enjoy! This blog post covered all the key steps for making great enchiladas. We explored essential ingredients, preparation tips, and how to get the best flavors. You learned about fun variations to try and storage tips to keep them fresh. Now, you can confidently create your own enchiladas. Remember, cooking is about having fun and experimenting. Enjoy each bite and make it your own!$

Jalapeño Popper Cheesy Chicken Enchiladas

Delicious enchiladas filled with a creamy chicken mixture and topped with cheese and enchilada sauce.

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Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine Mexican

Servings 6

Calories 350 kcal

Ingredients

2 cups cooked, shredded chicken
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1 cup shredded pepper jack cheese
0.5 cup jalapeños, diced (fresh or pickled)
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
1 teaspoon cumin
to taste salt and pepper
10 small flour tortillas
2 cups enchilada sauce (store-bought or homemade)
for garnish fresh cilantro
for garnish (optional) sliced jalapeños

Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, combine the shredded chicken, cream cheese, half of the cheddar cheese, half of the pepper jack cheese, diced jalapeños, garlic powder, onion powder, cumin, salt, and pepper. Mix until well blended.
Take one flour tortilla and spoon about 1/4 cup of the chicken mixture onto the center. Roll the tortilla tightly to enclose the filling and place it seam-side down in a greased 9x13-inch baking dish. Repeat this process with the remaining tortillas and filling.
Once all the tortillas are filled and arranged in the dish, evenly pour the enchilada sauce over the top of the enchiladas, ensuring they are well-covered.
Sprinkle the remaining cheddar and pepper jack cheese over the sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Once baked, remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro and sliced jalapeños if desired.

Notes

Serve the enchiladas on a colorful plate, drizzling extra enchilada sauce over the top and adding a dollop of sour cream on the side for an extra layer of flavor. Enjoy!

Keyword cheesy, chicken, enchiladas, jalapeño