Jalapeño Popper Chicken Enchiladas a Spicy Fiesta
Recipe Introduction
Fancy a bit of spice in your life? Ever wondered how to kick your chicken enchiladas up a notch? Then, you have landed in the right spot.
These Jalapeno Cream Cheese Chicken Enchiladas will be your new fave. They are creamy, spicy and oh-so-satisfying!
What's the Fuss?
These Jalapeno Cream Cheese Enchiladas are Tex-Mex comfort food at its finest. Think classic enchiladas, but with a spicy jalapeño popper twist.
The combo of chicken, cream cheese, and jalapeños is just spot-on, honestly.
This recipe is inspired by classic Tex-Mex flavors, and it's a nod to jalapeño poppers. It is inspired from my travels to Arizona.
A Little Background
Enchiladas have been around for ages, originating in Mexico. They are traditionally corn tortillas filled with various ingredients and covered in sauce.
This recipe adds a modern twist with the cream cheese enchiladas . It's easy chicken enchilada recipe and a perfect blend of old and new.
This isn't some overly complicated, fancy pants recipe. This recipe is medium difficulty and will take about 1 hour, 10 minutes to create.
It makes about 6-8 enchiladas so enough for 3-4 people. You'll have everyone asking for seconds!.
Why These Enchiladas Rock
These spicy chicken enchiladas are packed with flavour and a good source of protein. That jalapeño kick is balanced by the creaminess of the cheese.
Perfect for a casual dinner, a potluck, or even a cheeky mid-week treat. What makes them special? It's that unexpected burst of spice in every bite.
What You Need:
Before we dive in, let's make sure you've got your ingredients sorted. The key players are the chicken, cream cheese, jalapeños, and your choice of tortillas.
A good tip is to make sure you have all your ingredients before you begin.
You will also need: Monterey Jack cheese, Olive oil, chicken broth, butter, heavy cream, all-purpose flour, Cilantro, and common spices.
Up next, we'll break down each step to crafting these beauties. Get ready for some Tex-Mex chicken enchiladas magic!
Ingredients & Equipment for Bangin' Jalapeño Cream Cheese Chicken Enchiladas
Right then, let's talk ingredients! Don't panic. This Jalapeño Cream Cheese Chicken Enchiladas recipe ain't rocket science. It is about getting the balance of spice, creamy richness, and Tex-Mex flavor just right.
You know? It's all about those Jalapeno Popper Enchiladas Recipe!
Main Ingredients: What You'll Need.
Okay, here's the lowdown. I have often cooked Easy Chicken Enchilada Recipe .
Chicken Filling:
- 1.5 lbs (680g) cooked, shredded chicken. I tend to poach mine; it stays juicy.
- 4 oz (113g) softened cream cheese. Full fat, naturally!
- 1 cup (113g) shredded Monterey Jack cheese. Melts like a dream.
- 1/2 cup (50g) diced jalapeños. Seeded, unless you're a proper chilli head.
- 1/4 cup (4g) fresh cilantro. Roughly chopped.
- 1 teaspoon (5ml) ground cumin.
- 1/2 teaspoon (2.5ml) garlic powder.
- 1/4 teaspoon (1.25ml) each of salt and pepper.
Enchiladas Themselves:
- 8 (6 inch/15cm) corn or flour tortillas. I like corn for that authentic vibe.
- 1 tablespoon (15ml) olive oil. For greasing the pan.
Cream Sauce Time:
- 2 tablespoons (30ml) unsalted butter.
- 2 tablespoons (25g) all-purpose flour.
- 2 cups (473ml) chicken broth. Good quality stuff makes a difference.
- 4 oz (113g) softened cream cheese. Again, full fat!
- 1/2 cup (113ml) heavy cream. For that luxurious finish.
- 1/4 cup (25g) diced jalapeños (optional). Extra heat? Yes, please!
- 1/4 teaspoon (1.25ml) each of salt and pepper. Adjust to taste, obviously.
Topping It All Off:
- 1 cup (113g) shredded Monterey Jack cheese. More cheese is always a good idea.
- Fresh cilantro, chopped (for garnish).
Seasoning Notes: Get That Flavor Right
Cumin and garlic powder are your Tex-Mex base. The jalapeños bring the heat. Adjust the amount to your liking. No fresh cilantro? A pinch of dried coriander will do in a pinch.
Cream Cheese Chicken Enchiladas benefits a lot from this.
Equipment Needed: Nothing Too Fancy
You won't need a load of gadgets. Promise!
- Large skillet. For cooking the chicken.
- 9x13 inch (23x33cm) baking dish.
- Medium saucepan. For the cream sauce.
- Mixing bowls. Obvs.
- Whisk. For a smooth sauce.
- Tongs. For handling those hot enchiladas.
If you don't have a baking dish exactly that size, don't sweat it. Just use what you've got. Now you're all set to make some truly awesome Spicy Chicken Enchiladas !
Cooking Method: Mastering Those Jalapeno Cream Cheese Chicken Enchiladas
Fancy some Jalapeno Cream Cheese Chicken Enchiladas ? This isn't just throwing some ingredients together, it’s about building layers of flavour, just like that amazing creaminess in that recipe for Jalapeno Cream Cheese Enchiladas.
Honestly, once you get the hang of it, it's simpler than you think. I remember when I first tried enchiladas; they were a soggy mess.
I've learned a few things since then. Let's dive in!
Prep Steps: Getting Your Ducks in a Row
Mise en place is key, yeah? It means having everything prepped and ready to go. Shred your chicken, dice those jalapenos (carefully!), and measure out your spices.
Soften that cream cheese! No one wants lumpy filling, trust me. Organization saves you time and prevents that "Oh my gosh, where's the cumin?!" moment mid-cook.
And a word to the wise: wear gloves when dealing with jalapeños. Those oils can linger and next thing you know, you're rubbing your eye.
..ouch!
step-by-step: Enchilada Assembly Time
- Mix your shredded chicken, softened cream cheese, Monterey Jack, jalapeños, cilantro, cumin, garlic powder, salt, and pepper. This makes that incredible Cream Cheese Chicken Enchiladas filling we all crave.
- Make the creamy sauce. Melt 2 tablespoons butter. Whisk in 2 tablespoons flour and cook for 1- 2 minutes . Slowly whisk in 2 cups chicken broth. Add 4 ounces softened cream cheese and 1/2 cup heavy cream. Simmer until thick, about 5- 7 minutes .
- Preheat your oven to 375° F ( 190° C) . Warm your tortillas! Wrap them in a damp paper towel and microwave for 30 seconds . This prevents cracking.
- Spoon about 1/4 cup of the Cream Cheese Enchiladas filling into each tortilla. Roll them up tightly and place seam down in a lightly oiled 9x13 inch baking dish.
- Pour that luscious cream sauce evenly over the enchiladas. Sprinkle with 1 cup shredded Monterey Jack. Bake for 20- 25 minutes , until bubbly.
Pro Tips: From Good to Great
Here's a trick my grandma taught me: add a squeeze of lime juice to the cream sauce at the end.
It brightens everything up! Don't overfill your tortillas. Trust me on this one. Nobody wants enchilada explosion in the oven.
You can also make the chicken filling ahead of time. Even the sauce! Just store separately and assemble when you're ready.
This is perfect for a weeknight Easy Chicken Enchilada Recipe . Honestly, once you've nailed it, you can even start experimenting with Jalapeno Popper Enchiladas Recipe
Why not impress your friends with these Spicy Chicken Enchiladas , this is a simple way to elevate them and they might think you're some kind of master chef!
Alright, let's talk recipe notes for these amazing Jalapeno Cream Cheese Chicken Enchiladas ! Honestly, they're pretty straightforward, but a few tips can really elevate them.
Here's what I've learned from making them a gazillion times.
Recipe Notes: Making It Your Own!
Serving Suggestions: Plating and Beyond
Right, so you've got these beautiful, bubbly Cream Cheese Enchiladas fresh out of the oven. What next? Don't just plop them on a plate! Presentation matters, innit?
I love serving these Tex-Mex Chicken Enchiladas with a dollop of sour cream and a sprinkle of fresh cilantro. Adds a pop of freshness.
On the side, Mexican rice and refried beans are classics for a reason. They just work . And a good margarita? Oh my gosh, perfect pairing! It's fiesta time!.
Storage Tips: Keepin' It Fresh
Got leftovers? Lucky you! These Cream Cheese Chicken Enchiladas are great the next day.
- Refrigeration: Store them in an airtight container in the fridge for up to 3 days.
- Freezing: To freeze, wrap them individually in cling film, then put them in a freezer bag. They'll keep for up to 2 months. Let them thaw overnight in the fridge before reheating.
- Reheating: You can reheat them in the oven at 350° F ( 175° C) until heated through, or microwave them if you're in a rush. Just be careful not to overcook them in the microwave; otherwise, they can get a bit rubbery.
Variations: Spice It Up (or Down)!
Not a fan of too much heat? No worries, these Spicy Chicken Enchiladas can be easily adapted.
- Dietary Adaptations: Want a lighter version? Use low-fat cream cheese and Greek yogurt. I have tried it a couple of times and it is really cool! To keep it gluten-free , make sure to use corn tortillas and check that your enchilada sauce is gluten-free, too.
- Seasonal Ingredient Swaps: In the summer, swap the canned jalapeños for fresh ones. Honestly, it makes a world of difference to this Jalapeno Cream Cheese Enchiladas . And in the autumn, add a bit of roasted butternut squash to the filling for a touch of sweetness.
Nutrition Basics: Goodness in Every Bite
Okay, let's be real. These aren't exactly health food. But they're packed with protein from the chicken and calcium from the cheese.
Here's the lowdown: Each serving of these Jalapeno Cream Cheese Enchiladas has a decent amount of calories, mainly from fats and carbs. But hey, everything in moderation, right?
Key Health Benefits :
Chicken: Protein for Muscle growth
Jalapenos: Capsaicin for metabolism
So there you have it! Don't be afraid to experiment and make these Easy Chicken Enchilada Recipe your own. It is really that simple!. Happy cooking, and remember, have fun with it!
Frequently Asked Questions
Can I make Jalapeno Cream Cheese Chicken Enchiladas ahead of time? I'm a busy bee!
Absolutely! You can assemble the enchiladas completely (up to the baking step) and store them, covered, in the fridge for up to 24 hours. When you're ready to bake, just add a few extra minutes to the cooking time. It’s a great way to get ahead for dinner parties almost like having a personal sous chef!
How do I stop my tortillas from cracking when I roll up my Jalapeno Cream Cheese Chicken Enchiladas?
That's a classic enchilada problem, innit? The secret is to warm the tortillas before you roll them. The recipe does cover this as well. Quickly warm them in a dry skillet or wrap them in a damp paper towel and microwave for about 30 seconds.
This makes them much more pliable and less likely to split think of it as giving them a little spa treatment before the main event!
My Jalapeno Cream Cheese Chicken Enchiladas are too spicy for the kids. Any tips on toning down the heat?
Right, spice levels can be tricky. The easiest way to reduce the heat is to carefully remove the seeds and membranes from the jalapeños, as that’s where most of the capsaicin (the spicy compound) lives.
You can also use a milder variety of chili, or even substitute some of the jalapeños with bell peppers for sweetness. Remember, you can always add more spice, but it's hard to take it away!
What's the best way to store leftover Jalapeno Cream Cheese Chicken Enchiladas, and how long will they last?
To store those delicious leftovers, let the enchiladas cool down, then pop them into an airtight container and keep them in the fridge. They'll be good for about 3-4 days. When you’re ready to tuck in again, you can reheat them in the oven or microwave just add a splash of chicken broth or water to keep them moist.
It is also important to consume these as quickly as possible, just to keep on the safe side
Can I freeze these Jalapeno Cream Cheese Chicken Enchiladas?
Good thinking! Yes, you can freeze them. Assemble the enchiladas, but don't bake them. Wrap them tightly in plastic wrap, then in foil, and they'll keep in the freezer for up to 2-3 months.
When you're ready to bake, thaw them in the fridge overnight and then bake as directed, adding about 10-15 minutes to the cooking time. They'll be as good as new!
Jalapeno Popper Chicken Enchiladas A Spicy Fiest
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 550-650 |
|---|---|
| Fat | 30-40g |
| Fiber | 30-40g |
