Description
A delicious twist on traditional enchiladas filled with creamy jalapeño popper chicken.
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)
- 8 flour tortillas
- 1 cup enchilada sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup crumbled bacon (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the chicken, cream cheese, cheddar cheese, jalapeños, garlic powder, onion powder, salt, and pepper.
- Spoon the mixture into each tortilla and roll them up.
- Place the rolled tortillas in a greased baking dish.
- Pour the enchilada sauce over the tortillas.
- Top with remaining cheddar cheese and crumbled bacon if using.
- Bake for 25-30 minutes until bubbly and golden.
Notes
- Adjust jalapeño quantity to your spice preference.
- Serve with sour cream and cilantro for added flavor.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Jalapeño Popper Chicken Enchiladas