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Jalapeño Popper Cheesy Chicken Enchiladas : Creamy, Spicy,and Irresistibly Flavorful! Recipe

and Irresistibly Flavorful! Recipe
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★★★★★

5.3 from 5 reviews

These Jalapeño Popper Cheesy Chicken Enchiladas combine creamy, spicy, and cheesy flavors for a deliciously irresistible meal. Packed with shredded chicken, cream cheese, jalapeños, and a luscious sour cream sauce, these enchiladas deliver a perfect balance of heat and creaminess in every bite.

Ingredients

Scale

For the Enchiladas:

  • 2 cups cooked, shredded chicken
  • 1 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • ½ cup diced jalapeños (fresh or pickled)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ¼ teaspoon salt

For the Sauce:

  • 1 cup sour cream (or Greek yogurt for a healthier option)
  • 1 cup chicken broth
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chili powder (optional, for added heat)
  • 8 flour tortillas
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking and make cleanup easier.
  2. Make Filling: In a mixing bowl, combine shredded chicken, softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt. Mix well until all ingredients are evenly incorporated to create a flavorful filling.
  3. Assemble Enchiladas: Spoon the chicken mixture onto each flour tortilla, then roll them tightly. Place each rolled tortilla seam-side down in the prepared baking dish to keep them intact during baking.
  4. Prepare Sauce: In a saucepan over medium heat, whisk together chicken broth and flour until smooth to avoid lumps. Stir continuously to cook out the raw flour taste.
  5. Add Sour Cream and Spice: Stir in the sour cream (or Greek yogurt) and chili powder, if using. Cook the sauce while stirring until it thickens slightly and becomes creamy.
  6. Pour Sauce and Cheese: Pour the prepared sauce evenly over the rolled enchiladas in the baking dish. Sprinkle shredded Monterey Jack cheese on top for a melty, gooey finish.
  7. Bake: Place the baking dish in the oven and bake for 20-25 minutes or until the cheese is melted, bubbly, and beginning to brown slightly.
  8. Serve: Remove from oven and let the enchiladas cool slightly for a few minutes to make serving easier and to allow flavors to settle before enjoying.

Notes

  • For a healthier twist, substitute sour cream with Greek yogurt in the sauce.
  • Adjust the amount of jalapeños to control the heat level to your preference.
  • Use pickled jalapeños for a tangier flavor or fresh jalapeños for more heat.
  • For gluten-free, substitute flour tortillas and use gluten-free flour for the sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
  • To make ahead, assemble the enchiladas and refrigerate before baking. Add a few extra minutes to the baking time if baking from cold.

Nutrition

Keywords: jalapeño popper enchiladas, cheesy chicken enchiladas, spicy chicken enchiladas, creamy chicken enchiladas, baked enchiladas, Mexican chicken recipe

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