Print

Can I Make These Enchiladas Ahead of Time? Recipe

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

★★★★★

5.3 from 17 reviews

Jalapeño Popper Cheesy Chicken Enchiladas combine tender shredded chicken with a creamy, cheesy, and spicy filling featuring jalapeños, cream cheese, and cheddar. Wrapped in tortillas, smothered with a luscious sour cream-based sauce, and baked to golden bubbly perfection, this dish offers a perfect blend of heat, richness, and comfort food goodness ideal for family dinners or entertaining guests.

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:

  • 8–10 medium flour tortillas
  • Additional shredded cheddar cheese for topping (about ½ cup)

Instructions

  1. Preparation: Preheat your oven to 375°F (190°C). Grease a baking dish lightly with cooking spray or oil to prevent sticking.
  2. Make the Filling: In a large mixing bowl, blend the softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt until well combined. Gently fold in the shredded cooked chicken, ensuring the mixture is evenly mixed.
  3. Warm Tortillas: Slightly warm the tortillas in a microwave or skillet to make them pliable and easier to roll without cracking.
  4. Assemble Enchiladas: Spoon a generous amount of the chicken-cheese-jalapeño filling onto each tortilla. Roll tightly and place seam-side down in the prepared baking dish, arranging them evenly without overcrowding.
  5. Prepare the Sauce: In a small saucepan over medium heat, whisk together sour cream (or Greek yogurt), chicken broth, all-purpose flour, and chili powder if using. Stir constantly until the sauce thickens slightly, about 3-5 minutes. Avoid boiling to prevent curdling.
  6. Coat Enchiladas: Pour the creamy sauce evenly over the rolled enchiladas, coating them thoroughly. Sprinkle additional shredded cheddar cheese on top for a gooey finish.
  7. Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for another 10 minutes until the cheese on top is bubbly and golden brown.
  8. Serve: Once out of the oven, let the enchiladas rest for 5 minutes. Serve garnished with fresh cilantro leaves, sour cream, or avocado slices. Pair with sides like rice, beans, or a fresh salad to complete the meal.

Notes

  • For milder heat, reduce the amount of jalapeños or remove seeds before dicing.
  • Use Greek yogurt instead of sour cream for a healthier sauce and more protein.
  • Enhance flavor by toasting spices in a dry pan before mixing them into the filling or sauce.
  • Lightly toast tortillas in a dry skillet before assembling for extra crispness.
  • Can be assembled ahead and refrigerated; bake just before serving for convenience.
  • For dairy-free version, substitute cream cheese, cheddar, and sour cream with plant-based alternatives.
  • Use serrano peppers instead of jalapeños for a spicier version.

Nutrition

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

Find it online: https://ellaeatsdaily.com/can-i-make-these-enchiladas-ahead-of-time-recipe-3/