This recipe includes a play on Chuy’s Creamy Jalapeno dip which is truly one of my most favorite things to eat. This dish has a kick and is SO delicious.
Thanks to one of my sweet IG friend’s suggestions, I decided to try this recipe out, and SO glad we did! Very easy, so good, and fast! I included a few things, and left some things out and I can say that it’s one of my favs for sure.
Ingredients:
2 fresh jalapenos
1/3 cup of chopped cilantro
1 cup of sour cream
1/4 cup of buttermilk
1 cup of salsa verde
1 tsp of garlic powder
1/4 tsp of onion powder
1/2 tsp salt
dash of pepper
olive oil for the pan
3 cups of cooked shredded chicken
2 cloves of garlic
10 6-inch corn tortillas or 6 flour tortillas
2 cups of shredded Monterrey Jack cheese
cilantro or jalapenos for garnish
Directions:
Creamy Jalapeno Sauce
- In a blender or food chopper, mince the jalapenos and cilantro.
- Add the sour cream, buttermilk, 1/3 cup of salsa verde, garlic powder, onion powder, salt, and pepper.
- Blend until completely pureed.
- Cover and refrigerate.
- Preheat oven to 350.
- Heat a large skillet over medium heat and add olive oil to coat the bottom of the pan.
- Add cooked chicken and cook until just heated through.
- Stir in garlic and cook for one minute.
- Remove from heat and add in 2/3 cup of salsa verde, and 1/2 cup of the Creamy Jalapeno Sauce.
- In a baking dish, spread creamy jalapeno sauce over the bottom.
- Place tortillas on a plate and cover and heat for 30 seconds or until pliable.
- In each tortilla, spread a spoonful of the chicken mixture, and top with some of the shredded cheese.
- Roll the tortilla up and place the seam down in the baking dish.
- Continue until all tortillas are rolled up and in the dish.
- Top generously with creamy jalapeno sauce, then layer with shredded cheese.
- Bake for around 30 minutes, or until cheese is bubbling up on sides.
- Serve this goodness up with extra creamy jalapeno sauce to go around.
Chuy's Creamy Jalapeno Chicken Enchiladas
This recipe is a play on Chuy's Creamy Jalapeno Dip. Add that deliciousness into enchiladas, and you have yourself a delectable dinner to serve up.
Ingredients
- - 2 fresh jalapenos
- - 1/3 cup of chopped cilantro
- - 1 cup of sour cream
- - 1/4 cup of buttermilk
- - 1 cup of salsa verde
- - 1 tsp of garlic powder
- - 1/4 tsp of onion powder
- - 1/2 tsp salt
- - dash of pepper
- -olive oil for the pan
- -3 cups of cooked shredded chicken
- -2 cloves of garlic
- -10 6-inch corn tortillas or 6 flour tortillas
- -2 cups of shredded Monterrey Jack cheese
- -cilantro or jalapenos for garnish
Instructions
For Creamy Jalapeno Dip
1. In a blender or food chopper, mince the jalapenos and cilantro.
2. Add the sour cream, buttermilk, 1/3 cup of salsa verde, garlic powder, onion powder, salt, and pepper.
3. Blend until completely pureed.
4. Cover and refrigerate.
5. Preheat oven to 350.
6. Heat a large skillet over medium heat and add olive oil to coat the bottom of the pan.
7. Add cooked chicken and cook until just heated through.
8. Stir in garlic and cook for one minute.
9. Remove from heat and add in 2/3 cup of salsa verde, and 1/2 cup of the Creamy Jalapeno Sauce.
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