I mean…it’s an enchilada that tastes like a Bacon Wrapped Jalapeno Popper. #winning
I removed the seeds from my jalapenos before chopping them, so this was totally mild enough for my kids. If you want yours a little spicier, leave the seeds in. So. Darn. Good.
This recipe serves four.
1 pound of cooked and shredded chicken (click HERE to see my easy way of doing this!)
2 jalapenos, seeds removed for less heat, chopped
1 (8 oz) package of cream cheese, softened
1 (10 oz) box of frozen spinach, defrosted and all excess water squeezed out
5 pieces of bacon, crisped and crumbled
2 cups of grated white cheddar cheese, divided
1 (10 oz) can of green chile enchilada sauce, divided
salt and pepper
8 flour tortillas
chopped cilantro to garnish
Preheat oven to 350 degrees.
Grease an 8×8 baking dish with Pam. Set aside.
In a large mixing bowl, combine your cooked and shredded chicken with the chopped jalapenos, cream cheese, spinach, crumbled bacon pieces, 1½ cups of the shredded cheddar, half of the enchilada sauce and a big pinch of both salt and pepper using a wooden spoon or rubber spatula.
Take each tortilla and spread your chicken mixture across the center. Wrap the enchilada and place seem side down in your baking dish. Repeat.
Once all of your enchiladas are tucked inside your baking dish, drizzle the rest of your green chile sauce down over the top followed by the remaining ½ cup of shredded cheddar.
Pop your enchiladas in the oven and bake about 25 to 30 minutes or until the edges are slightly browned and bubbly.
Remove and serve immediately along with a sprinkle of chopped cilantro.
Your family will LOVE these!!