Name: Jalapeño Popper Cheesy Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
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

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Introduction

These Jalapeño Popper Cheesy Chicken Enchiladas combine creamy, spicy, and cheesy flavors for a deliciously indulgent meal. Perfect for weeknight dinners or casual gatherings, they bring a satisfying kick with tender chicken wrapped in warm tortillas and smothered in a rich sauce.

Two rolled tortillas filled with red meat mix are placed side by side on a round white plate with small black speckles. Each tortilla is covered with a smooth layer of creamy, pale green sauce that drips slightly at the edges, topped with a generous sprinkle of melted orange cheese. Bright red diced tomatoes and small green cilantro leaves are scattered evenly over the top, adding fresh color. The plate is set on a white marbled textured surface, with a blurred background that includes a lime wedge. The photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 375°F (190°C) and grease a baking dish.
Step 2: In a mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt until well mixed.
Step 3: Fill each tortilla with the chicken mixture, roll them up tightly, and place them seam-side down in the prepared baking dish.
Step 4: In a saucepan over medium heat, whisk together the chicken broth and flour until smooth.
Step 5: Stir in the sour cream (or Greek yogurt) and chili powder, cooking until the sauce slightly thickens.
Step 6: Pour the sauce evenly over the enchiladas and sprinkle with Monterey Jack cheese.
Step 7: Bake for 20–25 minutes, or until the cheese is melted and bubbly.
Step 8: Let the enchiladas cool slightly before serving.

Tips & Variations

For extra spice, add sliced jalapeños on top before baking.
Use Greek yogurt instead of sour cream for a lighter sauce with added protein.
Try mixing in some cooked bacon or chorizo with the chicken for extra flavor.

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, about 15 minutes. You can also microwave individual portions, but the oven helps retain crispness and flavor.

How to Serve

The dish shows two rolled tortillas filled with a mix of ground meat and beans, placed side by side on a white plate. Each tortilla is covered in layers: first a smooth creamy white sauce with specks of black pepper, then bright orange melted cheese on top. Small pieces of fresh red tomato and chopped green cilantro are sprinkled over the sauce. The white plate sits on a white marbled surface with a blurred background of green lime slices and a woman's hand holding a fork near the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, assemble the enchiladas and cover them tightly. Refrigerate for up to 24 hours before baking, adding a few extra minutes to the baking time if baking cold.

How spicy are these enchiladas?

The heat level depends on the jalapeños you use. Fresh jalapeños add moderate heat, while pickled ones are milder. Adjust the amount or remove seeds to control the spice to your preference.