Jalapeno Popper Chicken Enchiladas
Creamy chicken filling with bacon and jalapeno topped with salsa verde and cheese - these enchiladas are incredible!
Picture Update 2/21/2016 - enchiladas are one of those things that my pictures look incredible or they look like a dog threw up in a casserole dish...so I was happy to get newer, better, more appetizing-looking pictures!
I've not made many enchiladas because I'm picky. I like chicken enchiladas, not beef...or any other type...if that's a thing. I have stuck to one recipe that my friend gave me years and years and years ago that she made regularly. But honestly, if you say something is jalapeno popper...I'm gonna try it. It's a little different than traditional enchiladas - no enchilada sauce, just salsa verde. Plus...BACON! These are some very tasty enchiladas and you can really adjust the heat to your liking.
What you need:
1 to 1 1/2 lb. chicken breasts, cooked and diced
4 oz. cream cheese, softened slightly
1 1/4 cups cheddar cheese, divided
6 slices bacon, cooked and chopped
1 tsp. garlic powder
1 Tbsp. chili powder
1 tsp. cumin
1 jalapeno, seeded and chopped (leave in some ribs for added heat)
1/3 cup prepared salsa verde
8 flour tortillas
Directions:
Lightly grease an 13x9-inch pan and spread a few tablespoons of salsa verde onto the bottom.
In a bowl, combine cooked chicken, cream cheese, 3/4 cup cheddar cheese, cooked bacon, spices, and jalapeno.
Divide the mixture evenly between the 8 tortillas and roll up. Place seam side down in the pan.
Pour remainder of salsa verde over the top and top with the remaining 1/2 cup cheddar cheese.
Bake in a preheated 375 degree oven for 20 minutes, uncovered.
Recipe from What’s Cooking in the Burbs
Originally posted on Fantastical Sharing of Recipes on January 13, 2015
