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jalapeno popper cheesy chicken enchiladas a spicy creamy tex mex delight
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: General
Description
These Jalapeño Popper Cheesy Chicken Enchiladas offer a comforting and exciting twist on a classic dish, featuring a vibrant Corn-Poblano Swirl for added sweetness and smokiness. They’re perfect for a flavorful weeknight dinner.
Ingredients
Scale
- 500g (1.1 lb) Chicken Thighs: shredded, seasoned
- 8 Corn Tortillas: pliable, ≈8 in
- 150g (5.3 oz) Cream Cheese: softened, full-fat
- 100g (3.5 oz) Cheddar Cheese: shredded, sharp
- 2 Medium Jalapeños: seeded, diced
- 1 cup (240 ml) Enchilada Sauce: alcohol-free
- 1 cup (240 ml) Chicken Broth: low-sodium
- 1 cup (240 ml) Corn-Poblano Purée: homemade
- 1 cup (240 ml) Mexican Blend Cheese: shredded
- 2 Tbsp (30 ml) Olive Oil
- 1 Ear of Corn: kernels removed
- 1 Poblano Pepper: roasted, peeled, chopped
- ¼ cup (60 ml) Cilantro: chopped, fresh
- 1 Lime: zest
- 2 Tbsp (30 ml) Sour Cream: halal-certified
- Salt and Pepper: to taste
- 2 Tbsp (30 ml) Pepitas: toasted, for garnish
- Cilantro Leaves and Lime Wedges: for garnish
Instructions
- Cook Chicken: Simmer chicken thighs until cooked through, then shred.
- Make Filling: Blend cream cheese, cheddar, and jalapeños until smooth.
- Prepare Purée: Sauté corn and poblano, blend with broth, and add cilantro and lime zest.
- Create Swirl Sauce: Warm enchilada sauce and swirl in half of the corn-poblano purée.
- Soften Tortillas: Microwave tortillas briefly to make them pliable.
- Assemble Enchiladas: Fill and roll tortillas, placing seam-down in a baking dish.
- Bake: Pour sauce over enchiladas, top with cheese, and bake until bubbly.
- Make Crema: Blend sour cream, lime juice, and cilantro.
- Garnish & Serve: Drizzle with crema, purée, pepitas, and cilantro.
Notes
For easier peeling, steam roasted poblano peppers in a covered bowl for 10-15 minutes. Adjust jalapeño amount to control spice level.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Mexican
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 100 mg