Best 4 Jalapeno Chicken Enchiladas Recipes
Are you craving a dish that tantalizes your taste buds with a perfect balance of spice, flavor, and cheesy goodness? Look no further than the delectable jalapeño chicken enchiladas. This culinary masterpiece, originating from the vibrant culinary scene of Mexico, has captivated hearts and palates worldwide. With layers of tender chicken, roasted jalapeños, and a creamy, flavorful sauce, these enchiladas are a symphony of flavors that will transport you to a culinary paradise. Embark on a culinary adventure as we guide you through the art of creating the ultimate jalapeño chicken enchiladas, ensuring a delightful and memorable dining experience for you and your loved ones.
Check out the recipes below so you can choose the best recipe for yourself!
JALAPENO CHICKEN ENCHILADAS
These creamy enchiladas are likely to be as popular at your house as they are at mine. I have many requests for this recipe. For weddings, I place the recipe in a nice casserole dish to give as a gift. -Kaylin DeVries, Magna, Utah
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (5 servings each).
Number Of Ingredients 9
Steps:
- In each of two greased 13x9-in. baking dishes, spread 1/2 cup of tomato sauce; set aside. In a large bowl, combine the soup, sour cream, jalapenos, onion salt and pepper. Stir in chicken and 2 cups cheese., Spread about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Top with remaining tomato sauce; sprinkle with the remaining cheese. , Cover and bake one casserole at 350° for 35-45 minutes or until edges are bubbly. Cover and freeze remaining casserole for up to 1 month., To use frozen casserole: Thaw in the refrigerator overnight. Bake, covered, at 350° for 40-45 minutes or until edges are bubbly.
Nutrition Facts : Calories 751 calories, Fat 38g fat (21g saturated fat), Cholesterol 152mg cholesterol, Sodium 1405mg sodium, Carbohydrate 59g carbohydrate (4g sugars, Fiber 1g fiber), Protein 37g protein.
SPICY JALAPENO CHICKEN ENCHILADAS
With tomatillos and jalapenos, these chicken enchiladas have authentic Mexican flavor. Serve them with sour cream to cut some of the heat.-Jolie Stinson, Lebanon, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 2 dishes (10 servings each).
Number Of Ingredients 22
Steps:
- Place the tomatillos, onions, jalapenos and garlic in two 15x10x1-in. baking pans. Drizzle with oil. Bake at 425° for 20-25 minutes or until tender and browned. Cool slightly. , Transfer vegetables and cooking liquid to a food processor. Add the cilantro, lime juice, cumin and salt. Cover and pulse until chunky; set aside., For filling, in a large skillet, saute onion in oil until tender. Add garlic and cumin; cook and stir 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cilantro and 1 cup of the tomatillo mixture. Stir in chicken., To assemble, spread 1/4 cup tomatillo mixture into two greased 13x9-in. baking dishes. Spread 1 tablespoon tomatillo mixture and 1/2 cup chicken mixture down the center of each tortilla; sprinkle each with 2 tablespoons cheese. Roll up and place seam side down into baking dishes. Spoon remaining tomatillo mixture over enchiladas; sprinkle with cheese., Cover and freeze one dish for up to 3 months. Bake the second dish, uncovered, at 350° for 30-35 minutes or until bubbly. Garnish with sour cream, tomatoes and cilantro if desired., To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40-45 minutes or until bubbly.
Nutrition Facts : Calories 412 calories, Fat 20g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 1044mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
GREEN JALAPENO AND TOMATILLO CHICKEN ENCHILADAS
This recipe has a couple of short cuts to make the prep time easier than the traditional green enchiladas but it does not sacrafice taste. I preffer to use the Crema salvadorena or Crema Hondurena as the cream that will top the enchiladas but these are not always available at your local supermarket as Crema Mexicana is. They are usually found in Mexican specialty supermarkets. The stove can be completly OMITTED in this recipe and you can use the microwave also.
Provided by Chef Sarita in Aust
Categories Whole Chicken
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the cooking oil in a small frying pan. Slide the torillas thru with a spatula (one by one) quickly for about 2-3 secs on each side. What you are trying to accomplish with this is for the tortillas to become soft and pliable. Be careful not to harden them by leaving them too long in the oil. Place on a paper towel to drain.
- Open the can of tomatillos and drain. In a blender add the tomatillos and cleaned jalapeno. Blend for about 3 minute or until everything is thoroughly mixed. Preheat oven to 375°F.
- In a medium pot, add the tomatillo mix and stir under medium heat for about 3 minutes. Add salt to taste. Turn stove off. Stir in ONLY 1/4 cup of the crema. Reserve 1/2 of this sauce and set aside.
- Open and drain can of jalapenos and mix with the shredded chicken. At this point, add the reserved tomatillo mixture to chicken and combine by mixing together.
- In a baking sheet, start making enchiladas by adding 2 table spoons of chicken mixture to middle of tortilla and roll. Do this with all the tortillas.Place all the enchiladas side by side in the baking pan.
- Pour the remaining tomatillo mixture on top of the enchiladas. Place enchiladas in oven and heat thru for about 5-7 minute.
- In a small ziploc bag, place the remaining CREMA. Make a medium-small opening at one corner, in order to squeeze cream thru corner.
- Once enchiladas are heated thru, Drizzle crema on top of enchildas in wide and long zig zag motion. Add crumbled queso fresco on top of enchiladas and serve with rice and refried beans.
JALAPENO CREAM CHEESE CHICKEN ENCHILADAS
One of my favorite local Mexican restaurants serves a dish with jalapeno cream cheese and shredded chicken that is to die for. I had been experimenting with dishes that contained those two ingredients and came up with this!! It is absolutely to die for and I get nothing but rave reviews from people who try it! Give it a whirl... I promise your taste buds won't regret it. :-)
Provided by baumanns
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 7
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
- Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
- Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
- Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
- Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.
Nutrition Facts : Calories 583.5 calories, Carbohydrate 38.4 g, Cholesterol 122.9 mg, Fat 35.5 g, Fiber 4.3 g, Protein 28.7 g, SaturatedFat 20.2 g, Sodium 598.8 mg, Sugar 1.7 g
Tips:
- Choose the right chicken: Boneless, skinless chicken breasts or thighs work best for this recipe. If using chicken breasts, slice them thinly so they cook evenly.
- Don't overcook the chicken: Chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit. Overcooking will make the chicken dry and tough.
- Use fresh jalapeños: Fresh jalapeños have a better flavor than canned or pickled jalapeños. If you can't find fresh jalapeños, you can use canned or pickled jalapeños, but be sure to rinse them well before using.
- Don't seed the jalapeños: The seeds of the jalapeños add a nice level of heat to the enchiladas. If you don't want the enchiladas to be too spicy, you can remove the seeds before dicing the jalapeños.
- Use a good quality cheese: The cheese is one of the most important ingredients in this recipe. Use a good quality cheese that melts well, such as cheddar, Monterey Jack, or pepper Jack.
- Don't overfill the enchiladas: Overfilling the enchiladas will make them difficult to roll and will also make them more likely to fall apart.
Conclusion:
These jalapeño chicken enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. They are packed with flavor and are sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give these jalapeño chicken enchiladas a try.
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