Jalapeño Cream Cheese Chicken Enchiladas

by Emily
Jalapeño Cream Cheese Chicken Enchiladas

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Spice up your dinner routine with these Jalapeño Cream Cheese Chicken Enchiladas! This recipe combines tender shredded chicken, creamy jalapeño-infused filling, and a zesty green enchilada sauce for a dish that’s bursting with flavor. Topped with melted Monterey Jack cheese, these enchiladas are perfect for anyone who loves a little heat and a lot of creaminess. Whether you’re hosting a party or simply craving something delicious, this recipe is a winner. Let’s dive in!

Ingredients Breakdown:

  • Chicken Breasts: Baked and shredded for a hearty filling.
  • Jalapeños & Onion: Add a spicy kick and depth of flavor.
  • Cream Cheese: Creates a smooth, creamy texture.
  • Spices: Cayenne, garlic powder, paprika, chili powder, and cumin for a bold, smoky taste.
  • Green Enchilada Sauce: A tangy, slightly spicy base for baking.
  • Flour Tortillas: Perfect for rolling up the flavorful filling.
  • Monterey Jack Cheese: Melts beautifully for a cheesy finish.

Why You’ll Love This Recipe

  • Spicy and Creamy: The jalapeños and cream cheese create a perfect balance of heat and richness.
  • Easy to Make: Simple steps and common ingredients make this recipe accessible for all skill levels.
  • Crowd-Pleaser: Perfect for family dinners, potlucks, or game day gatherings.
  • Customizable: Adjust the spice level or add your favorite toppings to make it your own.

 

Jalapeño Cream Cheese Chicken Enchiladas

Tips and Tricks

  • Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken instead of baking your own.
  • Control the Heat: Remove the seeds and membranes from the jalapeños for a milder flavor, or leave them in for extra spice.
  • Warm Tortillas: Heat the tortillas slightly before rolling to prevent cracking.
  • Make Ahead: Assemble the enchiladas ahead of time and refrigerate until ready to bake.

Variations and Customizations

  • Low-Carb Option: Use low-carb tortillas or lettuce wraps instead of flour tortillas.
  • Vegetarian Version: Replace the chicken with black beans, corn, or sautéed vegetables.
  • Different Sauces: Try red enchilada sauce or salsa verde for a different flavor profile.
  • Extra Toppings: Add sliced olives, green onions, or diced tomatoes before baking.

Pairing Suggestions

  • Sides: Serve with Mexican rice, refried beans, or a fresh corn salad.
  • Toppings: Garnish with sour cream, guacamole, or pico de gallo.
  • Beverages: Pair with a margarita, Mexican beer, or a refreshing agua fresca.

Storage Instructions

  • Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
  • Freezer: Wrap individual enchiladas tightly in foil and freeze for up to 2 months. Thaw in the refrigerator before reheating.

Popular Questions

1. Can I use corn tortillas instead of flour?
Yes, but corn tortillas may crack more easily. Warm them slightly before rolling to make them more pliable.

2. Can I make this recipe less spicy?
Absolutely! Reduce the amount of jalapeños or omit the cayenne pepper for a milder version.

3. Can I use homemade enchilada sauce?
Yes, homemade sauce works great and allows you to control the flavor and spice level.

4. How do I prevent the enchiladas from getting soggy?
Avoid over-saucing and bake uncovered for the last 5-10 minutes to crisp up the top.

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