Jalapeno Chicken Enchiladas
Creamy, spicy jalapeno chicken enchiladas feature tender chicken, melted cheese, and bold jalapeno heat, perfect for comforting family dinners or entertaining guests.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). In each of two greased 13 x 9-inch baking dishes, spread 1/2 cup of tomato sauce; set aside.
- In a large bowl, combine the condensed cream of chicken soup, sour cream, chopped jalapenos, onion salt, and pepper.
- Stir in the cooked, cubed chicken and 2 cups of shredded Cheddar cheese.
- Spread about 1/2 cup of the chicken mixture down the center of each flour tortilla.
- Roll up each tortilla and place seam side down in the prepared dishes.
- Top the assembled casseroles with the remaining tomato sauce and sprinkle with the remaining cheese.
- Cover and bake for 35 to 45 minutes until bubbly and heated through.
- Optionally, freeze one casserole for up to 1 month after baking.
Tips & Substitutions
For a milder version, consider removing the seeds from the jalapenos before chopping. If you want to elevate the flavor, add some diced onion and garlic to the chicken mixture. You can also substitute the cream of chicken soup with a homemade version or use a different cream soup like mushroom for variety. This dish can also be a great way to use leftover chicken from other meals.
Serving Suggestions
Serve these enchiladas with a side of cilantro soup for a refreshing contrast. Top with fresh cilantro and a squeeze of lime for added brightness. A simple green salad or some Mexican rice pairs nicely, balancing the richness of the dish. For a fun twist, you can also serve with tortilla chips and salsa on the side.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover the enchiladas with foil and warm them in the oven at 350°F (175°C) for about 20 minutes, or until heated through. If frozen, allow to thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Jalapeno Chicken Enchiladas contains roughly 388 calories, with 15g protein, 68g carbohydrates, and 8g fat. It is an excellent source of vitamin C (130% of the Daily Value), dietary fiber (34% of the Daily Value), and protein (31% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 865mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese?
Absolutely! While Cheddar is a classic choice, you can use Monterey Jack or a Mexican blend for a different flavor profile. Just make sure to choose a cheese that melts well to maintain the creamy texture of the dish.
How can I make these enchiladas spicier?
To increase the heat, consider adding diced serrano peppers or a few dashes of hot sauce to the chicken mixture. You can also sprinkle some crushed red pepper flakes on top before baking for an extra kick.
Is there a vegetarian version of this recipe?
Yes! You can substitute the chicken with black beans or sautéed vegetables like zucchini and bell peppers. Use vegetable broth in place of the cream of chicken soup, and ensure your cheese is vegetarian-friendly for a delicious meatless option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).