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Jalapeño Popper Chicken Enchilada

These jalapeño popper chicken enchiladas combine some of my favorite Mexican flavors with cream cheese, tangy pickled jalapeños, and lots of gooey cheese. They're easy, fast, and so so tasty.

Key Ingredients Needed

Shredded Chicken Pickled Jalepnos Green Chiles Cream Cheese Shredded Cheese Cumin Garlic Powder Tortillas Green Enchilada Sauce

Step 1

Preheat your oven to 350°F.

Step 2

Make the filling. Combine the jalapeños, green chiles, 1 cup of the shredded cheese, cream cheese, and shredded chicken in a bowl and mix until thoroughly combined.

Step 3

Dump the enchilada sauce into a shallow bowl, and dip each side of a tortilla into the sauce. Then place the tortilla flat into a 9"x13" casserole dish.

Step 4

Fill the tortilla with the filling. I usually use about a quarter cup. Roll the tortilla around the filling and place it fold-side-down into the casserole dish. Repeat until you've filled your casserole dish.

Step 5

Top the enchiladas with the remaining enchilada sauce and shredded cheese, making sure to equally distribute the sauce throughout the dish. Then sprinkle the remaining cheese over the top.

Step 6

Bake! We bake ours uncovered until the cheese melts and starts to get a little crispy, about 20 minutes.

Q: How do I store enchilada leftovers?

A: Enchiladas are one of my favorite leftover meals. Store them in an airtight container for up to three or four days. To reheat them, microwave until warm, about a minute or two.

Q: What kind of tortillas should I use for these enchiladas?

A: We usually use corn tortillas or cassava flour tortillas. If you're gluten free, stick with one of those two options. Flour tortillas work for this recipe too, but they have a slightly heavier texture.

Q: Can I make these enchiladas vegetarian?

A: You can! Just omit the chicken. They'd be great with spinach if you want to replace the chicken with something. I'd cook the spinach, drain the extra liquid, and then add it to the other fillings.