Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 8 oz cream cheese, softened
- 1/4 cup diced pickled jalapeños, plus 1 tbsp brine (or 2-3 fresh jalapeños, minced, seeds removed for less heat)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- 12 corn or flour tortillas (6-inch size)
- 19 oz can red enchilada sauce (mild or medium)
- 2 tablespoons chopped fresh cilantro, for garnish (optional)
- Cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray.
- In a large bowl, combine the cooked shredded chicken, softened cream cheese, diced jalapeños (and brine if using pickled), garlic powder, onion powder, ground cumin, salt, and pepper. Mix well until everything is evenly combined and creamy.
- Stir in 1/2 cup of shredded cheddar cheese and 1/2 cup of shredded Monterey Jack cheese into the chicken mixture. This will be your delicious enchilada filling.
- Warm the tortillas slightly to make them more pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by quickly heating them in a dry skillet over medium heat for 15-20 seconds per side.
- Spread about 1/4 cup of enchilada sauce on the bottom of the prepared baking dish.
- Take one warmed tortilla, spoon about 1/4 to 1/3 cup of the chicken-jalapeño popper filling down the center. Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in a single layer.
- Pour the remaining red enchilada sauce evenly over the rolled enchiladas, ensuring they are fully covered. Sprinkle the remaining 1/2 cup cheddar cheese and 1/2 cup Monterey Jack cheese generously over the top.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. If you like a golden-brown top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
- Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh cilantro, if desired. Serve hot with your favorite sides like rice, beans, or a dollop of sour cream.
Notes
For an extra kick, leave some seeds in your fresh jalapeños. To make ahead, assemble the enchiladas up to step 7, cover tightly, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold. These enchiladas are fantastic with a side of creamy avocado or a fresh squeeze of lime!
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (2 enchiladas)
- Calories: 480
- Sugar: 7g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg