My Personal Jalapeno Chicken Enchiladas Recipe

The first thing you need to focus on while making enchiladas is the chicken, and that’s exactly what we’re going to.

1. Boil and Season the Chicken: Filled a deep pan or pot up with some water and use it to boil 300 grams of chicken. Once ready, get the boiled chicken out of the pan/pot and place it inside of a medium-sized bowl. In this bowl, start adding other ingredients to season the chicken, including salt (as per preference), 2 teaspoons of chilli powder, and 1 teaspoon of garlic powder. You also have to add 2 tablespoons of cream on top of these spices.
   

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2. Add Additional Ingredients to Chicken: With the cream on top, you need to add some more ingredients to the chicken before it’s ready. These include ¼ cups of jalapenos and cubed cheddar cheese each. Along with these, you’ll also want to add 1-2 tablespoons of coriander and ½ teaspoon of paprika powder. With everything inside, use a whisk or a wooden spoon to mix all the ingredients really well so they completely cover the chicken on all sides.
   

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3. Start Making the Sauce: Get another bowl and use it to make the sauce. The ingredients for the sauce include 3-4 tablespoons of mayonnaise, 3 tablespoons of lemon juice, 1 teaspoon of garlic powder, ½ teaspoon of black pepper, and 3-4 tablespoons of water, all of which you just need to toss in a bowl and then stir together. Once you make sure everything is mixed nice, you’re done with the sauce; easy as that!
   

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4. Build the Enchiladas: Now it’s time for the tricky part of the recipe, which is none other than building the enchilada right. For this, you need to lay a tortilla across a plate and add the chicken mixture across the middle of it all. Make sure that it stays central in a row and doesn’t run off to the sides. After that, you need to slowly but firmly roll the tortilla up from one side, all the way to the other while making sure none of the chicken spills out.
   

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5. Pre-Heat Oven: You’re going to be making these enchiladas in the oven, so start preheating it now. That way, it’s going to be ready by the time you’re done with other steps. Just set it on for 15 minutes at 180 degrees Celsius. Until then, you can complete the next steps.
   

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6. Apply the Cream Sauce: Spread half of the cream sauce you made earlier across the bottom of a flat baking dish. Once the surface is completely covered, place the tortillas you rolled up earlier over top of the cream. Then layer the top of the tortillas with the remaining cream you made. You’ll want to manage how you spread this well, so that the tortillas are mostly covered from both the top and the bottom.
   

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7. Add Cheese and Jalapeno Slices: With the cream applied to the enchiladas, one small finishing touch you need to apply is some extra cheese and as many extra jalapeno slices as you prefer on top. These will give the enchiladas more flavor while also upping their spice up even more.
   

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8. Bake the Enchiladas: All you need to do now to finish things off is to bake them. The oven should be pre-heated by now, or at least be getting nearly there. Whatever the case, once it’s ready, bake the enchiladas for 20 minutes at 180 degrees Celsius. After that, it should be safe to take the out and serve them while they’re fresh hot!
   

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