(Serves 4)
There are some foods that I like to make often – soup, lasagna, roasted chicken… and enchiladas of any kind. This version brings in the flavors of jalapeno poppers – spicy, creamy, cheesy. What’s not to like? It can be made with leftover or rotisserie chicken breast, so comes together quickly. Since my son doesn’t like things spicy, I leave one enchilada without the jalapenos and make my own sauce. I have found that store bought enchilada sauce that’s labeled mild still is too spicy for him. If you like things spicy and want to make this recipe even easier, use store bought green enchilada sauce.
You Will Need:
- 2 tablespoons butter
- 1 tablespoon flour
- 1 1/3 cup chicken stock
- 1 4-ounce can chopped green chilis
- ½ teaspoon cumin
- ½ teaspoon coriander
- 1 ½ – 2 cups cooked chicken breast, chopped or shredded
- 3 jalapenos
- 4 tablespoons butter, melted
- 8 ounce block cream cheese
- About 1 cup shredded cheddar cheese
- 8 corn tortillas
- Smoked paprika
- Optional – 1/3 cup cooked chopped bacon
- Cilantro, for serving
Instructions:
- Make the sauce – melt the butter in a saucepan over medium high heat. Sprinkle in the flour and whisk until incorporated and bubbling. Whisk in the chicken stock, bring to a boil then reduce the heat. Add the can of chili peppers, cumin, coriander, and season with salt and pepper. Allow to simmer for 3-5 minutes. Remove from heat.
- Meanwhile, seed and chop the jalapenos. If you like it spicy, leave the ribs and seeds in.
- Add about ¼- ½ cup of the sauce to the chicken, just to moisten. It should not be too wet.
- Add a small amount of sauce to the bottom of the pan, just enough to cover.
- Assemble the enchiladas – divide the chicken mixture among the tortillas. Sprinkle a small amount of cheddar on each.
- Cut the brick of cream cheese into 8 pieces. Place a piece of cream cheese on each tortilla. Sprinkle with a small amount of smoked paprika. Place some of the chopped jalapenos and bacon (if using) on each, reserving some for garnish.
- Roll the tortillas and place – seam side down – into the pan. Pour the remaining sauce over the top. Sprinkle the top with the remaining cheddar cheese.
- Cover with foil and bake for about 25 – 30 minutes until the sauce is bubbling and the cheese is melted.
- Let stand for about 5 minutes. Top with fresh cilantro and the remaining jalapenos.
Summary
Recipe Name
Jalapeno Popper Enchiladas
Author Name
Tricia Hewitt-Huckabee
