Jalapeno Popper Chicken Enchiladas
Jalapeno Popper Chicken Enchiladas are one of our favorite dinners. I start this dish by filling corn tortillas with creamy shredded chicken and two cheeses. Next, I top the filled tortillas with a mixture of cream cheese, cheddar cheese, jalapenos, and bacon. If you like jalapeno poppers, you need to try these.
The Equipment I Used
- A Baking Dish- I used a ceramic LeCreuset oval baker, for baking my enchiladas. Any 13×9 baking dish will work.
- A Skillet- You will need a skillet for cooking the enchilada filling.
- A Baking Sheet- Use a baking sheet to bake the chicken.
The Ingredients Needed for Jalapeno Popper Chicken Enchiladas
- Chicken- Use a chicken breast with the skin and bones. This keeps the chicken nice and moist.
- Cream Cheese- I used whipped cream cheese for this recipe.
- Chicken Stock- As you may know, I always use my homemade chicken stock. The recipe is below.
- Cream- Be sure and use heavy cream.
- Tortillas- Use a good quality corn tortilla.
- Jalapeno- If you remove the seeds in membranes, the jalapenos probably won’t be too hot.
How I Made my Enchiladas
- First, I baked and then shredded my chicken.
- Next, I stirred together the topping of the bacon, cream cheese, jalapenos and cheddar.
- Then, I made the enchilada filling. To do this, I cooked and onion and then added heavy cream and chicken stock. Then, I simmered it together until it was thick and creamy.
- Next, I softened the tortillas in the microwave. This make the tortillas pliable.
- Then, I filled the tortillas with the filling and cheese, and rolled them up.
- Next, I topped them with a bacon, jalapeno, cheddar, and cream cheese.
- Finally, I baked it in the oven for twenty minutes.
These Jalapeno Popper Chicken Enchiladas are truly scrumptious. And, they reheat in the microwave, really well, the next day.
Jalapeno Popper Chicken Enchiladas
Chicken Enchiladas topped with a creamy bacon, cheddar, and jalapeno sauce.
Ingredients
- 1 chicken breast with skin and bones
- ¼ tsp. each kosher salt, black pepper, garlic powder, onion powder, and paprika
- 2 tbsp. extra virgin olive oil
- 6 slices chopped bacon
- 4 ounces whipped cream cheese
- ½ cup minced jalapenos
- 1 cup chopped onions
- 2 tbsp. minced garlic
- 1 chopped plum tomato
- ½ cup each chicken stock and heavy cream
- ½ tsp. each cumin powder, chili powder, and paprika
- ½ tsp. kosher salt
- 10 corn tortillas
- ¾ cup Monterey Jack Cheese
- 3 cups Extra Sharp Cheddar Cheese
- 1 sliced jalapeno
Instructions
- Begin by baking the chicken: Preheat the oven to 350 degrees. Place the chicken on a baking dish, and sprinkle it all over with a quarter teaspoon of the kosher salt, the black pepper, garlic powder, onion powder, and a quarter teaspoon of the paprika. Drizzle with one tablespoon of the oil, and bake for forty minutes, or until the chicken is no longer pink inside. Remove the skin and bones, and shred the chicken.
- While the chicken is cooking, make the enchilada topping: Cook the bacon on low heat in a small skillet until it's nice and crispy. Drain and place in a small bowl. Stir in the cream cheese and the minced jalapenos, and ¾ a cup of the cheddar cheese.
- Next, make the enchilada filling: In a large skillet, heat the rest of the olive oil on medium heat. Cook the onions and garlic until they're softened, for about five minutes. Then, add the tomatoes, chicken stock, heavy cream, cumin, chili powder, paprika, and a quarter teaspoon of kosher salt. Simmer about ten minutes, until the sauce is thickened. Stir in the shredded chicken.
- In a bowl, mix together, the Monterey Jack cheese and 2¼ cups of the cheddar. Soften the tortillas in the microwave, on a plate, three tortillas at a time. Fill each tortilla with some of the filling and some of the cheese. Roll up the tortillas and place them seam side down in a casserole.
- Spoon the topping mixture over the filled tortillas. Scatter the sliced jalapeno over the top and bake for 20 minutes at 350 degrees.
Nutrition
Calories: 350kcal
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
