I just love a Jalapeno Popper. I know it’s not the best thing for me…but that spicy goodness dipped in Ranch dressing is just so yummy!
I decided to give this Enchilada Stack a bit of the Popper goodness…a little spicy with a little Ranch. Don’t worry if you’re serving kiddos, you can reduce the number of jalapenos in the casserole and just garnish the grownups’ plates with a few extra…this is totally kid friendly food!
This recipe serves 4 adults.
1 pound cooked chicken breast, shredded (click here to see how I get my chicken)
1 cup Ranch dressing (from the bottle)
1 jalapeno pepper, chopped (remove the seeds before you chop if you want less heat)
1 (4 oz) can of chopped green chiles
2 cups salsa (I used a green chile salsa but you use whatever you like)
2 cups Pepper Jack cheese, shredded and divided (you could use Monterey Jack for less heat)
4-6 tortillas (I used whole wheat but you could use flour instead)
Deli sliced jalapenos (in a jar) to garnish, optional
Preheat oven to 400 degrees.
In a medium sized bowl, combine chicken, Ranch dressing, chopped jalapenos, green chiles, 1 1/2 cups salsa, and 1 1/2 cups of cheese with a spoon.
In an 8×8 inch casserole dish, spread 1/2 of your chicken mixture across the bottom. Top with a layer of tortillas. Repeat. Finish off by pouring remaining 1/2 cup of salsa over the top and topping with the rest of your cheese. Bake about 30 minutes or until bubbly and brown around the edges. Garnish with your deli sliced jalapenos, optional.
This yummy casserole can be made in advance and kept in the fridge until you’re ready to eat. Just pop it in the oven and you’re done!
A little spicy, a little creamy, all good.