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; 8 flour tortillas; 1 cup shredded Monterey Jack cheese; 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)

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Introduction

Creamy, spicy, and irresistibly flavorful, these Jalapeño Popper Cheesy Chicken Enchiladas bring a delicious twist to a classic Mexican favorite. Combining tender chicken, melty cheeses, and the perfect amount of heat, this dish is sure to impress your family and friends.

Two rolled tortillas filled with a brown meat mixture, placed side by side on a white plate with speckled edges. A creamy light yellow sauce is poured generously over the tortillas, melting slightly with small dark pepper spots on top. Bright orange melted cheese drips over the sides of the wraps in patches. Small red tomato chunks and green cilantro leaves are sprinkled evenly on top, adding fresh color contrast. The plate is set on a white marbled surface with a blurred bowl and lime wedge in the background. 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 your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
Step 2: In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt. Mix until well combined. Gently fold in the shredded chicken.
Step 3: Warm the tortillas slightly to make them pliable. Spoon the chicken and cheese mixture onto each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
Step 4: In a small saucepan over medium heat, whisk together the chicken broth and flour until smooth. Stir in the sour cream (or Greek yogurt) and chili powder, if using. Cook, stirring constantly, until the sauce thickens slightly.
Step 5: Pour the creamy sauce evenly over the enchiladas, making sure they are fully coated. Sprinkle the shredded Monterey Jack cheese on top for extra cheesiness.
Step 6: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
Step 7: Let the enchiladas cool slightly before serving. Garnish with fresh cilantro, sour cream, or avocado slices if desired.

Tips & Variations

Use high-quality aged cheddar for better flavor and meltability.
Substitute serrano peppers for jalapeños if you prefer a spicier dish.
Add sautéed spinach or mushrooms to the filling for extra nutrition.
Lightly toast the tortillas before filling to add crunch and prevent sogginess.
For extra heat, top with sliced jalapeños before baking.
Toast spices like cumin or chili powder briefly in a dry pan before adding for deeper flavor.

Storage

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15 minutes. Avoid microwaving to keep the texture intact.

How to Serve

Two rolled tortillas filled with seasoned ground meat sit side by side on a white plate with small speckles. Each tortilla is generously covered with melted white cheese sauce that drips slightly down the sides, topped with bits of bright red diced tomatoes and fresh green cilantro leaves. A bit of orange cheese is melted on top, adding a warm contrast. The filling is visible at the open ends with a rich brown and reddish color. The plate rests on a white marbled surface with a lime wedge and a silver fork blurred in the background. 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! Prepare the filling and sauce separately and refrigerate. Assemble and bake the enchiladas just before serving for best freshness and texture.

Is there a dairy-free version available?

Absolutely. Swap the cream cheese and cheddar for dairy-free alternatives and use plant-based sour cream for the sauce. Be sure the tortillas are gluten-free if that is needed.