Jalapeño Popper Cheesy Chicken Enchiladas Recipe
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.
- 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:
- 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 sticking and make cleanup easier.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
