Description
Jalapeno Popper Chicken Enchiladas combine tender shredded chicken with spicy jalapenos, savory bacon, and creamy cheese, all wrapped in soft corn tortillas and baked to perfection. This dish offers a rich, flavorful twist on traditional enchiladas with a deliciously creamy topping that’s perfect for spice lovers and comfort food fans alike.
Ingredients
Scale
Chicken Preparation
- 1 chicken breast with skin and bones
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp paprika
- 1 tbsp extra virgin olive oil
Enchilada Topping
- 6 slices chopped bacon
- 4 ounces whipped cream cheese
- ½ cup minced jalapenos
- ¾ cup shredded extra sharp cheddar cheese
Enchilada Filling
- 1 cup chopped onions
- 2 tbsp minced garlic
- 1 chopped plum tomato
- ½ cup chicken stock
- ½ cup heavy cream
- ½ tsp cumin powder
- ½ tsp chili powder
- ½ tsp paprika
- ¼ tsp kosher salt
- Leftover 1 tbsp extra virgin olive oil (for cooking)
- Shredded cooked chicken (from above)
Assembly
- 10 corn tortillas
- 1 cup Monterey Jack cheese
- 2¼ cups extra sharp cheddar cheese (for filling)
- 1 sliced jalapeno (for topping)
Instructions
- Prepare the chicken: Preheat your oven to 350°F (175°C). Place the chicken breast on a baking dish and season all over with ¼ tsp kosher salt, ¼ tsp black pepper, ¼ tsp garlic powder, ¼ tsp onion powder, and ¼ tsp paprika. Drizzle with 1 tablespoon of olive oil. Bake in the oven for 40 minutes until the chicken is cooked through and no longer pink inside. Remove from oven, discard skin and bones, then shred the chicken using two forks.
- Make the enchilada topping: In a small skillet over low heat, cook the chopped bacon until crispy. Remove bacon and drain on paper towels, then place in a small bowl. To the bacon, add the whipped cream cheese, minced jalapenos, and ¾ cup shredded extra sharp cheddar cheese. Stir until evenly combined and set aside.
- Prepare the enchilada filling: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onions and minced garlic, cooking gently for about 5 minutes until softened. Add the chopped plum tomato, chicken stock, heavy cream, cumin powder, chili powder, paprika, and ¼ tsp kosher salt. Simmer the mixture for about 10 minutes until the sauce thickens. Stir in the shredded chicken and mix until well incorporated.
- Assemble the enchiladas: In a mixing bowl, combine Monterey Jack cheese and 2¼ cups extra sharp cheddar cheese. Warm the corn tortillas in the microwave for about 30 seconds, softening three at a time on a plate. Spoon some of the filling and cheese mixture onto each tortilla, then roll them up tightly and place seam-side down in a casserole dish.
- Finish and bake: Spread the jalapeno popper topping mixture evenly over the rolled enchiladas. Scatter the sliced jalapeno over the top for extra heat and presentation. Bake the assembled enchiladas in the preheated 350°F oven for 20 minutes, until the cheese is melted and bubbly. Remove from oven and let cool slightly before serving.
Notes
- Adjust the amount of jalapenos used based on your preferred spice level.
- For a milder version, remove seeds from jalapenos before mincing and slicing.
- Use fresh, good quality cheeses for the best flavor and meltability.
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, bake at 350°F for 15-20 minutes or microwave until heated through.
- Serve with sour cream, guacamole, or a fresh green salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada (approximately)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: jalapeno popper chicken enchiladas, spicy chicken enchiladas, jalapeno chicken recipe, cheesy enchiladas, baked enchiladas
