These delicious Creamy Jalapeño Queso Chicken Enchiladas are sponsored by Collective Bias and its advertisers. As always, all opinions are my own. #VivaLaMorena #RediscoverLaMorena #CollectiveBias
I feel very fortunate that for me, cooking is my comfort zone. I feel so comfortable in the kitchen and really enjoy throwing this and that into a pan and seeing what happens. Fortunately, I can only remember twice in my entire life that dinner has been inedible. If you know us personally ask Ryan about the pork stew disaster and salt tacos 🙂
While I’m fortunate to love cooking, there are some things that terrify me. I am a control freak so going into a new situation is often so frightening to me. Tomorrow I head to Haven Conference in Atlanta, a blogging conference, and I have no idea what to expect and that is so hard. I am always so envious of people who can go with the flow and just breeze into new situations!
I am so excited to discover an entire new world of the blogging industry but I am so out of my comfort zone. In order to stay distracted from my nerves, I have been trying to stay busy in the kitchen with new recipes. Giant Eagle is one of my favorite stores to just browse the aisles because they always have amazing products and I always find inspiration there. I picked up LA MORENA® Sliced and Whole Jalapeño Peppers last time I was browsing the Hispanic aisle at Giant Eagle and knew I could come up with a delicious new to me Mexican recipe with them! I have seen this brand in the store before, but this was my first time purchasing them and I am so glad I did! These Creamy Jalapeño Queso Chicken Enchiladas were the outcome of my pepper buying and this dish has amazing Mexican-inspired flavors, but are still so easy for a weeknight.
Next time your in the Mexican aisle, skip past the canned salsas and sauces and head over to the authentic cans of chiles and peppers. You can make amazingly easy and flavorful Mexican sauces on your own! LA MORENA® is a great, authentic brand and is the perfect base for authentic Mexican recipes made at home. No reason to be intimidated by Mexican cooking at home!
This company has been producing amazing product for 35 years so they know what they are doing when in it comes to great ingredients! I used both their sliced jalapeños and whole jalapeños in this recipe. I love how their peppers come pickled with tons of other delicious veggies in the can. The carrots add amazing flavor!
I have been super busy with getting ready for my daughter’s birthday and planning my trip to Haven, and have been taking short cuts on meals lately. I picked up two cans of LA MORENA® this week and it helped me slow down and rediscover some delicious flavors this week. I used to make traditional red enchiladas all the time but haven’t in so long. The LA MORENA® jalapeños pushed me to try a completely new recipe and I am so glad I did! These Creamy Jalapeño Queso Chicken Enchiladas are flavor packed and so unique and are just as good as the white enchiladas you can order in your favorite Mexican restaurant.
These enchiladas are unique and have a delicious creamy chicken and green chile-jalapeño filling and are topped with a slightly spicy white sauce reminiscent of the delicious queso you can order with your chips at a restaurant! Although the recipe calls for jalapeños, I wouldn’t call these spicy, just flavor-filled and they are definitely family friendly! Perfect for summer nights and al fresco eating!
Creamy Jalapeño Queso Chicken Enchiladas
- 2 cooked chicken breasts shredded. I used rotisserie chicken
- 10 medium sized flour tortillas
- 5 whole LA MORENA® jalapenos
- 1 cup of shredded monteray jack cheese
- 6 oz. of canned green chiles
- juice of 1 lime
- 1/2 cup sour cream divided
- 2 oz. cream cheese
- For the sauce:
- 2 oz. room temperature cream cheese divided
- 2 tbsp. butter
- 2 tbsp. flour
- 1 cup milk
- 1 cup monteray jack cheese shredded
- 10 sliced LA MORENA® jalapenos
- salt and pepper to taste
Preheat oven to 425 degrees.
In a mixing bowl, add your shredded chicken, half the sour cream, 2 oz of the cream cheese. Mix well to combine. Add the lime juice, stir, then set aside.
In the bowl of a food processor, add the whole jalapenos, green chiles, and the remaining sour cream. Pulse for 5-10 seconds, until chopped but still chunky. Add mixture to the bowl of chicken and stir well.
Lay out your tortillas. Spoon two heaping tbsp. of the chicken mixture in the center of each tortilla and then top with monterary jack cheese. Roll up each tortilla and place seam side down in a baking dish.
Put into oven for 10 minutes, or until edges are golden brown.
While cooking, make your sauce. Melt butter in a small sauce pan, over low heat. Once melted, whisk in the flour. Let cook for 1 minute. Add the milk and increase the heat to medium.
Once milk boils, reduce heat to a simmer and let thicken, 1-2 minutes. Sauce should coat the back of a wooden spoon. Add the cream cheese and stir until melted. Add the monteray jack cheese and stir until melted. Add the sliced jalapenos. Taste and add salt and pepper if desired.
When the 10 minutes is up, remove enchiladas from the oven. Top with the sauce. Return to the oven for another 10 minutes, or until sauce is bubbling.