Jalapeño Popper Cheesy Chicken Enchiladas Recipe

Introduction

Jalapeño Popper Cheesy Chicken Enchiladas combine creamy, spicy flavors with a cheesy, comforting texture. This dish is perfect for those who love a little heat paired with rich, tender chicken wrapped in warm tortillas. It’s an easy, satisfying meal that’s sure to become a family favorite.

Ingredients

• 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
• 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. Step 1: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
2. Step 2: In a mixing bowl, combine shredded chicken, cream cheese, cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt until evenly mixed.
3. Step 3: Spoon the chicken mixture onto each tortilla, roll them tightly, and place seam-side down in the prepared baking dish.
4. Step 4: In a saucepan over medium heat, whisk together chicken broth and flour until smooth to create a sauce base.
5. Step 5: Stir in sour cream (or Greek yogurt) and chili powder, cooking the mixture until it slightly thickens.
6. Step 6: Pour the creamy sauce evenly over the rolled enchiladas, then sprinkle the Monterey Jack cheese on top.
7. Step 7: Bake for 20-25 minutes, or until the cheese is melted and bubbly with a golden color.
8. Step 8: Allow the enchiladas to cool for a few minutes before serving to let the flavors settle.

Tips & Variations

• Use pickled jalapeños for a tangier heat or fresh jalapeños for a brighter flavor.
• Swap chicken broth for vegetable broth for a lighter taste or to make the dish pescatarian-friendly without the chicken.
• Add some chopped cilantro or green onions on top after baking for freshness and color.
• For a spicier version, add an extra teaspoon of chili powder or include a dash of hot sauce in the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. If reheating in the oven, cover with foil to prevent the cheese from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and cover them in sauce several hours before baking. Keep them refrigerated until ready to bake.

Can I use corn tortillas instead of flour tortillas?

You can substitute corn tortillas, but warm them briefly beforehand to make them more pliable and prevent cracking when rolling.

Jalapeño Popper Cheesy Chicken Enchiladas Recipe

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★★★★★

4.8 from 92 reviews

These Jalapeño Popper Cheesy Chicken Enchiladas combine tender shredded chicken with creamy cream cheese, spicy jalapeños, and savory cheeses wrapped in warm flour tortillas. Covered in a luscious sour cream sauce and baked to bubbly perfection, this dish offers a delightful balance of creamy, spicy, and cheesy flavors that make for an irresistible Mexican-inspired dinner.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 enchiladas (serves 4-6) 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

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)

Other:

• 8 flour tortillas
• 1 cup shredded Monterey Jack cheese

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
2. Mix Filling: In a mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt. Mix thoroughly until well incorporated.
3. Assemble Enchiladas: Fill each flour tortilla with a portion of the chicken mixture, roll it tightly, and place the roll 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 the chicken broth and flour until smooth, ensuring there are no lumps.
5. Finish Sauce: Stir in sour cream (or Greek yogurt) and chili powder into the broth-flour mixture, continuing to cook until the sauce slightly thickens, about 2-3 minutes, stirring constantly.
6. Top Enchiladas: Pour the prepared sour cream sauce evenly over the rolled enchiladas, then sprinkle the shredded Monterey Jack cheese on top.
7. Bake: Bake the enchiladas in the preheated oven for 20 to 25 minutes, or until the cheese on top is melted, bubbly, and lightly golden.
8. Serve: Let the enchiladas cool for a few minutes before serving to allow the sauce to set slightly and prevent burns.

Notes

• You can substitute sour cream with Greek yogurt for a healthier, higher-protein option.
• Adjust the amount of jalapeños based on your heat preference or use mild peppers if desired.
• Fresh or pickled jalapeños can be used depending on availability and taste preference.
• For a gluten-free version, use corn tortillas and substitute flour with a gluten-free flour blend for the sauce thickener.
• Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: Chicken Enchiladas, Jalapeño Popper, Cheesy Enchiladas, Mexican Dinner, Spicy Chicken, Creamy Enchiladas