Jalapeno Chicken Enchiladas -

If you’re going to a Tex Mex restaurant in Oklahoma or Texas, what do you order?

Most will say fajitas. Tacos. Or the essential Tex Mex favorite: enchiladas.

I’ve had the same sour cream chicken enchilada recipe for years. It’s a very anglonized version; it came from a chicken cookbook my mom used to have on the shelf. It has black olives and green onions and more non-Mexican-enchilada ingredients. Even though I rag on it a lot, it’s still my favorite go-to chicken enchilada recipe.

I decided to switch things up this weekend, though. I wanted a spicier version.

Jalapenos, salsa verde and cilantro replace my black olive and green onion version. These enchiladas still have the classic sour cream sauce just…with a kick.

These enchiladas aren’t extremely spicy, for all of you who can’t handle a lot of spice. They just have that extra kick to make them more zesty.

If you’re looking for a good chicken enchilada recipe, this one is for you. It’s got everything that’s good about enchiladas tucked between soft corn tortillas.

Pro-tip: warm up the corn tortillas before you fill them and roll them. They’ll be more pliable that way. If you don’t warm them up, you run the risk of opening up a seam in the tortillas!

Enjoy!

Jalapeno Chicken Enchiladas

Servings: 6-8
Time: 50 mins
Difficulty: Easy
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Creamy, zesty jalapeno chicken enchiladas baked in a sour cream & salsa verde sauce.

Ingredients

3 jalapenos, 2 diced and 1 sliced
1/2 cup fresh cilantro, chopped
1 1/2 cups sour cream
Juice of 1 lime
1 1/2 cups salsa verde
1 tsp. garlic powder
1 tsp. onion powder
3 cups cooked, shredded chicken
12 (6 inch) corn tortillas, warmed
3 cups Monterey Jack cheese, shredded

Directions

Preheat oven to 350 degrees. Make the sour cream sauce: in a large bowl, stir together sour cream, cilantro, diced jalapenos, lime juice, 1 cup of the salsa verde, garlic powder and onion powder.
In another large bowl, toss chicken with remaining salsa verde and 1/2 cup of the sour cream sauce.
Make the enchiladas: put a spoonful of salsa verde in the bottom of a 13×9″ baking dish. Put a few spoonfuls of the chicken mixture in a corn tortilla, top with a sprinkle of cheese, and then roll up, placing seam side down in prepared pan. Repeat with remaining tortillas.
Pour remaining sour cream sauce on top of enchiladas. Top with remaining shredded cheese.
Bake for 30 minutes, uncovered, until enchiladas are bubbly. Top with sliced jalapenos before serving.

Step-By-Step Instructions

Preheat oven to 350 degrees. Make the sour cream sauce: in a large bowl, stir together sour cream, cilantro, diced jalapenos, lime juice, 1 cup of the salsa verde, garlic powder and onion powder.

In another large bowl, toss chicken with remaining salsa verde and 1/2 cup of the sour cream sauce.

Make the enchiladas: put a spoonful of salsa verde in the bottom of a 13×9″ baking dish.

Put a few spoonfuls of the chicken mixture in a corn tortilla, top with a sprinkle of cheese, and then roll up, placing seam side down in prepared pan.