Jalapeño Popper Chicken Enchiladas (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups cooked and shredded chicken breast
02 -
8 small flour tortillas
03 -
1 cup cream cheese, softened
04 -
1 cup shredded cheddar cheese
05 -
1/2 cup chopped jalapeños (seeds removed for less heat)
06 -
1/2 cup cooked bacon, crumbled
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
→ Sauce
09 -
1 cup sour cream
10 -
1 cup heavy cream
11 -
1 tablespoon lime juice
→ Topping
12 -
1 cup shredded mozzarella cheese
13 -
Fresh cilantro, chopped (for garnish)
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 -
In a mixing bowl, combine the shredded chicken, cream cheese, shredded cheddar, chopped jalapeños, crumbled bacon, garlic powder, and onion powder. Stir until everything is well incorporated.
03 -
Spoon the chicken mixture onto the center of each tortilla, rolling them up tightly and placing them seam side down in the prepared baking dish.
04 -
In another bowl, whisk together the sour cream, heavy cream, and lime juice to create a smooth, creamy sauce.
05 -
Pour the creamy sauce evenly over the rolled enchiladas in the baking dish, making sure each one is covered.
06 -
Sprinkle shredded mozzarella cheese over the top of the enchiladas.
07 -
Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
08 -
Remove from the oven and garnish with chopped cilantro before serving.