Jalapeño Popper Cheesy Chicken Enchiladas Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
- 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.
- 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.
- Prepare Sauce: In a saucepan over medium heat, whisk together the chicken broth and flour until smooth, ensuring there are no lumps.
- 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.
- Top Enchiladas: Pour the prepared sour cream sauce evenly over the rolled enchiladas, then sprinkle the shredded Monterey Jack cheese on top.
- 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.
- 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
