The Anti-Inflammatory Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce have bold flavors. We prepare these creamy enchiladas with chicken, Greek yogurt, cream cheese, cheddar cheese, mozzarella cheese, jalapeños, garlic, ginger, turmeric, aromatic herbs, and tortillas. These creamy enchiladas have about 430 calories and 22 g of net carbs. We can prepare these creamy enchiladas in just 50 minutes. For weeknight dinners, meal prep, family get-togethers, and comfortable weekend meals, the Anti-Inflammatory Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce are perfect. Store the remaning enchiladas in the refrigerator for 4 days or freeze them for three months, so you can prepare them earlier. You can serve these creamy enchiladas with Cilantro Lime Brown Rice, Avocado Tomato Salad, Mexican Cabbage Slaw, Roasted Sweet Potatoes, or Black Bean and Corn Salad.
STATS:
- Course: Main Course
- Calories: 430 Kcal
- Diet: Anti-Inflammatory
- Prep Duration: 20 minutes
- Cuisine: Mexican
- Servings: 6
- Total Time: 50 minutes
- Portion Size: 2 enchiladas
- Cooking Method: Oven
- Difficulty: Easy
- Cook Time: 30 minutes
TOOLS:
- Skillet
- Saucepan
- Bowls
- Whisk
- Baking dish
- Cutting board
- Knife
INGREDIENTS:
CHICKEN FILLING:
- 3 cups chicken
- 4 oz cream cheese
- ¾ cup Greek yogurt
- Cheddar cheese, one cup
- Three garlic cloves
- One cup of mozzarella cheese
- 2 jalapeños
- 1 tbsp ginger
- 1 tsp turmeric
- ½ tsp sea salt
- ½ tsp smoked paprika
- Onion powder, one tsp.
- One tsp. oregano
- Half tsp. cumin
- ¼ tsp black pepper
- 2 tbsp cilantro
- 1 tbsp olive oil
CREAMY SAUCE:
- 2 tbsp olive oil
- 2 tbsp flour (whole wheat)
- ¼ tsp sea salt
- 2 cups chicken broth
- ¾ cup Greek yogurt
- ½ cup cream cheese
- ½ cup mozzarella
- ½ tsp turmeric
- ½ tsp garlic powder
- ¼ tsp black pepper
ASSEMBLY:
- 1 cup cheddar cheese
- 8 tortillas (whole wheat)
- ½ cup mozzarella cheese
- Sliced jalapeños
- Chopped cilantro
INGREDIENT NOTES & THEIR SUBSTITUTIONS:
CHICKEN:
- We use cooked shredded chicken because it makes the enchiladas juicy, tender, and rich in protein. As a substitute, you can use rotisserie chicken, shredded turkey, or cooked chicken thighs.
GREEK YOGURT:
- Use plain Greek yogurt to create a creamy filling while adding protein and probiotics. You can replace it with blended cottage cheese.
CREAM CHEESE:
- We use cream cheese to make the filling smooth and creamy. As a different choice, you could utilize Neufchâtel cheese.
CHEDDAR CHEESE:
- Use sharp cheddar cheese for a rich, cheesy flavor and golden topping. You can swap it with Monterey Jack or Pepper Jack cheese.
MOZZARELLA CHEESE:
- We use mozzarella because it melts beautifully and gives a stretchy texture. As a further choice, you might utilize Oaxaca cheese.
JALAPEÑOS:
- Use fresh jalapeños to add a mild spicy kick and fresh flavor. You can substitute them with poblano peppers for less heat or serrano peppers for extra spice.
TURMERIC:
- We use ground turmeric for its warm flavor and anti-inflammatory benefits. You can replace it with freshly grated turmeric.
FRESH GINGER:
- Use fresh ginger to add a bright, spicy flavor and anti-inflammatory properties. As a substitute, use ½ teaspoon ground ginger.
TORTILLAS:
- We use whole wheat tortillas for extra fiber and a hearty texture. You could use non-gluten tortillas as another choice.
CHICKEN BROTH:
- Use low-sodium chicken broth to make a rich and creamy sauce. As another choice, you may utilize veggie broth.
INSTRUCTIONS:
- Warm the oven to 375° Fahrenheit and coat a dish.
- Preheat the olive oil in a pan, and cook the jalapeños, garlic, and ginger for about three minutes.
- Include pepper, turmeric, salt, paprika, onion powder, cumin, and oregano.
- Whisk in the shredded chicken, and stir in Greek yogurt and cream cheese till creamy.
- Include the cilantro, cheddar, and mozzarella, and blend them perfectly.
- Preheat the olive oil in a saucepan & mix in flour for one minute.
- Gently stir in chicken broth till smooth and whisk in cream cheese till melted.
- Put it off from the flame and whisk in pepper, Greek yogurt, salt, mozzarella, garlic powder, and turmeric.
- Pour all the tortillas with almost half a cup of chicken mixture.
- Tightly roll and put them in a dish.
- Spread the creamy sauce uniformly on the enchiladas.
- Garnish the surface with leftover mozzarella and cheddar.
- Bake till become bubbly and hot, for almost thirty minutes.
- Serve these enchiladas with chopped cilantro and sliced jalapeños.
TIPS:
- Cool the enchiladas for almost ten minutes and then serve.
- Eliminate the jalapeño seeds to make these enchiladas less spicier.
- Include kale or spinach for additional nutrition.
- Utilize fresh ginger and turmeric deliver perfect anti-inflammatory qualities.
SERVING SUGGESTIONS:
FRESH SALADS:
- Avocado Tomato Salad
- Mediterranean Cucumber Salad
- Cilantro Lime Coleslaw
- Mixed Greens with Lemon Vinaigrette
- Spinach & Berry Salad
VEGETABLE SIDE DISHES:
- Roasted Broccoli
- Garlic Green Beans
- Grilled Zucchini
- Roasted Cauliflower
- Sautéed Bell Peppers
RICE & GRAIN SIDES:
- Cilantro Lime Brown Rice
- Quinoa Pilaf
- Mexican Cauliflower Rice
- Wild Rice Blend
- Herbed Couscous
HEALTHY TOPPINGS:
- Fresh Guacamole
- Pico de Gallo
- Sliced Avocado
- Fresh Cilantro
- Lime Wedges
LIGHT SOUPS:
- Tomato Basil Soup
- Mexican Black Bean Soup
- Roasted Vegetable Soup
- Chicken Vegetable Soup
- Creamy Cauliflower Soup
STORAGE INFORMATION:
FRIDGE:
- Put these enchiladas in a closed box and stock them for only 2 to 4 days.
FREEZER:
- Store these enchiladas for longer than 2 to 3 months.
FAQs:
Could we prepare these enchiladas beforehand?
- Yes, you can assemble the enchiladas earlier, chill them, and then bake.
Will we prepare these enchiladas dairy-free?
- Yes, you can use vegan shredded cheese, yogurt, and cream cheese.
May we include veggies?
- Yes, you could use bell peppers, spinach, zucchini, or mushrooms.
NUTRITIONAL FACTS:
Calories: 430 Kcal
Protein: 39 g
Fat: 19 g
Total Carbs: 27 g
Net Carbs: 22 g
Fiber: 5 g
Sugar: 5 g
Sodium: 620 mg
Portion Size: 2 enchiladas
