Jalapeño Popper Cheesy Chicken Enchiladas Recipe

Introduction

Jalapeño Popper Cheesy Chicken Enchiladas combine creamy, spicy, and cheesy flavors into one irresistible dish. These enchiladas are perfect for those who love a little heat balanced with rich, comforting ingredients. Easy to prepare and sure to please the whole family, they make a fantastic weeknight dinner.

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 well mixed.
3. Step 3: Spoon the chicken mixture onto each flour 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 and thickened.
5. Step 5: Stir in sour cream (or Greek yogurt) and chili powder, cooking the sauce until it slightly thickens.
6. Step 6: Pour the creamy sauce evenly over the rolled enchiladas, then sprinkle shredded Monterey Jack cheese on top.
7. Step 7: Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. Step 8: Let the enchiladas cool slightly before serving to allow the flavors to set.

Tips & Variations

• For milder heat, reduce the amount of jalapeños or use mild green chilies instead.
• Substitute chicken with cooked turkey or cooked black beans for a vegetarian option.
• Add chopped cilantro or green onions on top after baking for a fresh finish.
• Use Greek yogurt to lighten the sauce without sacrificing creaminess.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to retain crispness. Alternatively, microwave in short intervals, covering to keep moisture.

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 a day ahead and keep them covered in the refrigerator. Add the sauce and cheese just before baking for best results.

What can I use if I don’t have fresh or pickled jalapeños?

If jalapeños aren’t available, you can use canned green chilies or a pinch of cayenne pepper to add heat, adjusting to your taste preference.

Jalapeño Popper Cheesy Chicken Enchiladas Recipe

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4.5 from 107 reviews

These Jalapeño Popper Cheesy Chicken Enchiladas are a creamy, spicy twist on classic enchiladas, filled with shredded chicken, cream cheese, cheddar, and fresh or pickled jalapeños, all baked in a flavorful sour cream sauce topped with melted Monterey Jack cheese.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Dinner
• 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)

Additional:

• 8 flour tortillas
• 1 cup shredded Monterey Jack cheese

Instructions

1. Preheat and prepare baking dish: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking and make cleanup easier.
2. Mix enchilada 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.
3. Assemble enchiladas: Spoon the chicken mixture evenly onto each flour tortilla, roll them tightly, and place them seam-side down in the prepared baking dish to keep them closed during baking.
4. Make the sauce: In a saucepan over medium heat, whisk together the chicken broth and flour until smooth and no lumps remain. Stir in sour cream (or Greek yogurt) and chili powder if using, and cook, stirring frequently, until the sauce thickens slightly.
5. Pour sauce and add cheese: Pour the prepared sauce evenly over the assembled enchiladas in the baking dish, then sprinkle the shredded Monterey Jack cheese on top for a cheesy finish.
6. 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.
7. Cool and serve: Remove the enchiladas from the oven, let them cool slightly to set, and serve warm for a creamy, spicy meal.

Notes

• You can substitute Greek yogurt for sour cream to reduce fat and add protein.
• Adjust the amount of jalapeños and chili powder to control the spiciness based on your preference.
• For a lower carb option, use low-carb or corn tortillas instead of flour tortillas.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
• Adding fresh cilantro or green onions as garnish can add a fresh contrast to the creamy filling.

Keywords: Jalapeño Popper Cheesy Chicken Enchiladas, chicken enchiladas, creamy chicken enchiladas, spicy enchiladas, Mexican dinner, baked enchiladas