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Popper Cheesy Chicken Enchiladas

Delicious Popper Cheesy Chicken Enchiladas in 40 Minutes

Spicy Jalapeño Popper Cheesy Chicken Enchiladas are a comfort food favorite, blending zesty jalapeños with melted cheese for a quick, delicious meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Shredded Chicken can substitute with turkey or beef
  • 1 cup Diced Jalapeños fresh or roasted
  • 8 oz Cream Cheese or Neufchâtel cheese
  • 1 cup Cheddar Cheese or mix with Mexican cheeses
For the Tortillas
  • 8 large Tortillas flour or corn
For the Topping
  • 1 cup Sour Cream or Greek yogurt
  • 2 cups Enchilada Sauce homemade recommended

Equipment

  • Baking Dish
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grab a baking dish for assembling your meal.
  2. Prepare the Filling: In a large bowl, combine shredded chicken, jalapeños, cream cheese, and cheddar cheese. Mix until smooth.
  3. Prepare the Sauce: If making homemade enchilada sauce, prepare it now. If using store-bought, warm it gently.
  4. Assemble the Enchiladas: Spoon chicken mixture onto the center of each tortilla, roll them tightly, and place them seam-side down in the baking dish. Pour sauce over enchiladas.
  5. Top with Cheese: Sprinkle remaining cheddar cheese over the enchiladas and add dollops of sour cream if desired.
  6. Bake: Bake for 25 minutes until cheese is melted and bubbly.
  7. Serve: Let rest for 5 minutes before serving, garnished with jalapeños or cilantro.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 10mg

Notes

Cream cheese should be softened for easy mixing. For milder heat, remove jalapeño seeds before use. Allow enchiladas to rest after baking for better serving.

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