Jalapeño Popper Cheesy Chicken Enchiladas Recipe
These Jalapeño Popper Cheesy Chicken Enchiladas combine creamy, spicy flavors with tender shredded chicken wrapped in soft flour tortillas and baked with a rich sour cream sauce and melted cheeses. Perfect for a comforting dinner with a delightful kick from fresh or pickled jalapeños.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dinner
- 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)
Additional Ingredients:
- 8 flour tortillas
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking and ensure easy cleanup.
- Mix Chicken Filling: In a mixing bowl, combine shredded chicken, softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt until well blended and creamy.
- Assemble Enchiladas: Lay out each flour tortilla, spoon an equal amount of the chicken mixture down the center, then roll up tightly. Place the rolled tortillas seam-side down in the prepared baking dish evenly.
- Prepare Sauce: In a saucepan over medium heat, whisk together chicken broth and all-purpose flour until smooth to create a roux base. Then stir in sour cream (or Greek yogurt) and chili powder, cooking and stirring occasionally until the sauce thickens slightly.
- Pour Sauce and Add Cheese: Evenly pour the prepared sauce over the arranged enchiladas. Sprinkle shredded Monterey Jack cheese on top to add a gooey, melty finish.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes or until the cheese is melted, bubbly, and golden in spots.
- Cool and Serve: Remove enchiladas from oven and let cool slightly for a few minutes before serving to allow the sauce to set and flavors to meld.
Notes
- You can substitute Greek yogurt for sour cream in the sauce to reduce fat content.
- Adjust the amount of jalapeños based on your preferred spice level.
- For added texture, finely chop some onions or cilantro to mix into the filling.
- Use corn tortillas for a gluten-free version, but expect a different texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
Keywords: Jalapeño popper, chicken enchiladas, cheesy enchiladas, spicy chicken recipe, baked enchiladas, creamy chicken dinner
