My abuela’s kitchen was always filled with the most incredible aromas. It didn’t matter what she was cooking, it always felt like a fiesta in my mouth. She had a way of taking simple ingredients and transforming them into something truly magical, something you could taste the love in.
One dish I particularly remember was her enchiladas, always bubbling with cheese and a hint of spice. They were the centerpiece of every family gathering, a symbol of togetherness and warmth. Even now, decades later, the smell of enchilada sauce instantly transports me back to her sunny kitchen.
These jalapeño chicken enchiladas are my attempt to recapture some of that magic, with a twist. I wanted to bring some of that delicious heat to this dish. It’s a nod to my abuela’s legacy, a vibrant celebration of flavor that I can’t wait to share with you. Don’t forget to serve these up with a side of classic guacamole.
Why you’ll love this Jalapeño Popper Cheesy Chicken Enchiladas with Jalapeño Chicken Enchiladas
- These jalapeño chicken enchiladas are incredibly flavorful, combining the comfort of classic enchiladas with the spicy kick of jalapeño poppers.
- The creamy, cheesy filling is perfectly balanced with the heat of the jalapeños, creating a satisfying and addictive taste.
- This recipe is a great way to use leftover cooked chicken, making it a quick and easy weeknight meal.
- You can easily customize the spice level by adjusting the amount of jalapeños to your preference.
- They’re a crowd-pleaser and perfect for potlucks, game nights, or any gathering where you want to impress.
- These enchiladas are simple enough for beginner cooks to master, yet delicious enough to become a family favorite.
Ingredients
- 1. 5 lbs cooked shredded chicken
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup mayonnaise
- 1/4 cup diced jalapeños (canned or fresh)
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10-12 flour tortillas (6-inch)
- 2 cups enchilada sauce (store-bought or homemade)
- Optional: additional jalapeños and green onions for garnish
Directions
Step 1
Jalapeño chicken enchiladas makes every moment feel sunny. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Step 2
In a large bowl, combine the shredded chicken, cream cheese, cheddar cheese, Monterey Jack cheese, mayonnaise, diced jalapeños, green onions, garlic powder, salt, and pepper. Mix well until everything is evenly distributed.
Tip: Make sure the cream cheese is softened for easy mixing. You can also use a stand mixer or hand mixer to combine the ingredients more efficiently.
Step 3
Spread a thin layer of enchilada sauce in the bottom of the prepared baking dish.
This prevents the tortillas from sticking and adds an extra layer of flavor.
Step 4
Fill each tortilla with about 1/3 cup of the chicken mixture. Roll up tightly and place seam-side down in the baking dish.
Don’t overfill the tortillas, or they may tear. If the tortillas are stiff, you can warm them slightly in the microwave to make them more pliable.
Step 5
Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle with any remaining cheddar and Monterey Jack cheese.
Make sure all the enchiladas are covered in sauce to prevent them from drying out in the oven.
Step 6
Bake for 25-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
If the cheese starts to brown too quickly, you can tent the baking dish with foil.
Step 7
Let cool for a few minutes before serving. Garnish with additional jalapeños and green onions, if desired.
Allowing the enchiladas to cool slightly will make them easier to serve and prevent the filling from spilling out.
Variations, pairings, and serving ideas
Variations
Want to kick up the heat even more? Add a pinch of cayenne pepper to the chicken mixture. You could also use pepper jack cheese for an extra spicy and cheesy flavor.
For a different flavor profile, try adding some roasted corn to the filling. The sweetness of the corn complements the spice of the jalapeños perfectly.
Consider adding some black beans to the chicken mixture for added texture and protein. This is a great way to make the enchiladas even more filling and satisfying.
Pairings
These jalapeño chicken enchiladas are fantastic served with a side of Mexican rice and refried beans. These classic sides complement the richness of the enchiladas and create a complete and satisfying meal.
A fresh and vibrant salad, like a Mexican street corn salad, is a great way to balance the richness of the enchiladas. The bright flavors and textures of the salad provide a refreshing contrast.
Don’t forget the toppings! Sour cream, guacamole, and pico de gallo are all excellent additions. If you want to try a different kind of dip, check out this cranberry jalapeño dip recipe at CookReel.
Serving ideas
For a casual gathering, serve the enchiladas family-style in the baking dish. Let everyone help themselves and add their favorite toppings.
To elevate the presentation, plate each enchilada individually and garnish with a sprig of cilantro. A drizzle of sour cream or a dollop of guacamole adds a touch of elegance.
For a fun and festive twist, serve the enchiladas with a side of tortilla chips and salsa. This creates a complete and satisfying Mexican-inspired meal.
Storage and make-ahead tips
Storage
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to let them cool completely before refrigerating.
To prevent the tortillas from becoming soggy, store the enchiladas in a single layer if possible. If you need to stack them, place a sheet of parchment paper between each layer.
For longer storage, you can freeze the enchiladas. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months.
Make-ahead
You can assemble the enchiladas ahead of time and store them in the refrigerator until ready to bake. This is a great option for busy weeknights or when you’re entertaining.
To prevent the tortillas from becoming soggy, wait to add the enchilada sauce until just before baking. Cover the assembled enchiladas tightly with plastic wrap and refrigerate for up to 24 hours.
If you’re freezing the enchiladas, it’s best to assemble them completely before freezing. This will help to maintain their shape and prevent the tortillas from becoming damaged.
Common mistakes when making Jalapeño Popper Cheesy Chicken Enchiladas
- Overfilling the tortillas: This can cause them to tear and make the enchiladas difficult to roll. Stick to about 1/3 cup of filling per tortilla.
- Using cold cream cheese: Cold cream cheese is difficult to mix and can leave lumps in the filling. Make sure the cream cheese is softened before combining it with the other ingredients.
- Not greasing the baking dish: This can cause the enchiladas to stick to the bottom of the dish and make them difficult to serve. Be sure to lightly grease the baking dish before adding the enchiladas.
- Overbaking the enchiladas: Overbaking can cause the tortillas to become dry and the cheese to burn. Bake until the cheese is melted and bubbly and the enchiladas are heated through.
- Skipping the cooling period: Allowing the enchiladas to cool slightly before serving helps them to hold their shape and prevents the filling from spilling out.
Final notes
These jalapeño chicken enchiladas are a surefire way to spice up your dinner routine. They’re packed with flavor, easy to make, and guaranteed to be a hit with everyone at your table.
Don’t be afraid to experiment with different variations and toppings to create your own signature enchilada recipe. The possibilities are endless!
So, gather your ingredients, preheat your oven, and get ready to enjoy a delicious and satisfying meal that will transport you straight to my abuela’s kitchen.
Loved this Jalapeño Popper Cheesy Chicken Enchiladas? Try these next
- Classic guacamole recipe
- Cranberry jalapeo dip ultimate cranberry jalapeo
- Easy chicken tacos
- Spicy black bean burgers
- Cheesy quesadillas
Jalapeño Popper Cheesy Chicken Enchiladas
Spice up your dinner routine with these incredibly flavorful Jalapeño Popper Cheesy Chicken Enchiladas! Creamy, cheesy, and with a kick of jalapeño heat, these enchiladas are a guaranteed crowd-pleaser.
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
- 1.5 lbs cooked shredded chicken
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup mayonnaise
- 1/4 cup diced jalapeños (canned or fresh)
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10-12 flour tortillas (6-inch)
- 2 cups enchilada sauce (store-bought or homemade)
- Optional: additional jalapeños and green onions for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the shredded chicken, cream cheese, cheddar cheese, Monterey Jack cheese, mayonnaise, diced jalapeños, green onions, garlic powder, salt, and pepper. Mix well until everything is evenly distributed.
- Spread a thin layer of enchilada sauce in the bottom of the prepared baking dish.
- Fill each tortilla with about 1/3 cup of the chicken mixture. Roll up tightly and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle with any remaining cheddar and Monterey Jack cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let cool for a few minutes before serving. Garnish with additional jalapeños and green onions, if desired.
Notes
For a spicier kick, use fresh jalapeños and leave some seeds in. You can also substitute the chicken with shredded turkey or beef. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg