Jalapeño Popper Cheesy Chicken Enchiladas Recipe
These Jalapeño Popper Cheesy Chicken Enchiladas are a creamy, spicy, and irresistibly flavorful dish combining tender shredded chicken with spicy jalapeños and creamy cheeses, all baked in a rich sour cream sauce. Perfect for a comforting and cheesy Mexican-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 enchiladas (serves 4-6) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired
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
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent the enchiladas from sticking.
- Make the Filling: In a mixing bowl, combine the cooked shredded chicken, softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt until well blended.
- Assemble Enchiladas: Spoon the chicken cheese mixture onto each flour tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish to hold their shape during baking.
- Prepare the Sauce: In a medium saucepan over medium heat, whisk together the chicken broth and all-purpose flour until smooth. Stir in the sour cream (or Greek yogurt) and chili powder, then cook while stirring until the sauce thickens slightly.
- Add Sauce and Cheese: Pour the prepared sauce evenly over the arranged enchiladas in the baking dish. Sprinkle the shredded Monterey Jack cheese on top.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Serve: Remove from oven and let the enchiladas cool slightly before serving to allow the flavors to meld and to prevent burns.
Notes
- Use pickled jalapeños for a tangier flavor or fresh jalapeños for more heat.
- Greek yogurt can be used instead of sour cream for a healthier, lower-fat option.
- Adjust the amount of jalapeños and chili powder to control the spiciness according to your preference.
- Cover the enchiladas with foil if they brown too quickly while baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
Keywords: jalapeño popper enchiladas, cheesy chicken enchiladas, spicy chicken enchiladas, creamy enchiladas, Mexican chicken recipe, baked enchiladas
