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Can I Make These Enchiladas Ahead of Time? Recipe

Can I Make These Enchiladas Ahead of Time? Recipe
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★★★★★

4.9 from 9 reviews

Jalapeño Popper Cheesy Chicken Enchiladas are a deliciously creamy and spicy twist on classic enchiladas, combining tender shredded chicken, creamy cheeses, and diced jalapeños wrapped in tortillas and baked in a luscious sour cream-based sauce. Perfect for a comforting dinner that balances heat and rich flavors, this recipe delivers gooey, cheesy goodness with a kick of spice.

Ingredients

Scale

For the Enchiladas:

  • 2 cups cooked, shredded chicken
  • 1 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • ½ cup diced jalapeños (fresh or pickled)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ¼ teaspoon salt

For the Sauce:

  • 1 cup sour cream (or Greek yogurt for a healthier option)
  • 1 cup chicken broth
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chili powder (optional, for added heat)

To Assemble and Serve:

  • 6–8 large flour tortillas
  • Additional shredded cheddar cheese for topping
  • Fresh cilantro, sour cream, avocado slices for garnish (optional)

Instructions

  1. Preparation: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking. Ensure all ingredients are prepped and ready for use.
  2. Make the Filling: In a large mixing bowl, combine softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt. Mix thoroughly until well combined. Gently fold in the shredded chicken, ensuring the mixture is evenly distributed.
  3. Assemble the Enchiladas: Warm the tortillas slightly to make them pliable. Spoon an even amount of the chicken and cheese filling onto each tortilla, roll tightly, and place them seam-side down in the prepared baking dish.
  4. Prepare the Sauce: In a small saucepan, whisk together sour cream (or Greek yogurt), chicken broth, all-purpose flour, and chili powder if using. Cook over medium heat, stirring constantly until the sauce thickens just slightly.
  5. Pour the Sauce and Add Toppings: Pour the creamy sauce evenly over the rolled enchiladas in the baking dish, ensuring full coverage. Sprinkle additional shredded cheddar cheese on top for extra cheesy goodness.
  6. Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for an additional 10 minutes or until the cheese topping is bubbly and golden brown.
  7. Serve: Serve the enchiladas hot, garnished with fresh cilantro, sour cream, or avocado slices as desired. Pair with rice, beans, or a side salad for a complete meal.

Notes

  • Use high-quality aged cheddar cheese for better melt and flavor.
  • Substitute serrano peppers for jalapeños if you prefer a spicier dish.
  • To make the filling firmer for rolling, chill it briefly before assembling.
  • Lightly toast tortillas before filling for extra crunch and less sogginess.
  • To make this recipe dairy-free, substitute cream cheese, cheddar cheese, and sour cream with respective plant-based alternatives and ensure tortillas are gluten-free if needed.
  • If the sauce becomes too thick, thin it with additional chicken broth or sour cream as needed.
  • Store leftover enchiladas covered in the refrigerator and reheat before serving.

Nutrition

Keywords: jalapeño popper enchiladas, cheesy chicken enchiladas, creamy jalapeño chicken, Mexican baked enchiladas, spicy cheesy chicken recipe

Find it online: https://ellaeatsdaily.com/can-i-make-these-enchiladas-ahead-of-time-recipe-2/