Jalapeño Popper Cheesy Chicken Enchiladas Recipe
Creamy, spicy, and irresistibly flavorful, these Jalapeño Popper Cheesy Chicken Enchiladas combine shredded chicken, cream cheese, cheddar, and jalapeños wrapped in tortillas, baked in a luscious sour cream and chicken broth sauce. Perfect as a comforting main course with a cheesy, spicy kick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 enchiladas (serves 4) 1x
- Category: Main Course
- 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
- 8 flour tortillas
- 1 cup shredded Monterey Jack cheese
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)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a baking dish to prepare for the enchiladas.
- Make the Filling: In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt. Mix well, then gently fold in the cooked, shredded chicken until evenly incorporated.
- Assemble Enchiladas: Warm the flour tortillas slightly to make them pliable. Spoon the chicken and cheese filling onto each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
- Prepare the Sauce: 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.
- Top Enchiladas: Pour the creamy sauce evenly over the rolled enchiladas, ensuring they are fully coated. Sprinkle the shredded Monterey Jack cheese evenly over the top.
- Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese on top is melted, bubbly, and golden brown.
- Serve: Let the enchiladas cool slightly before serving. Garnish with fresh cilantro, sour cream, or avocado slices if desired. Pair with rice, beans, or a side salad for a complete meal.
Notes
- For extra spice, top enchiladas with sliced jalapeños before baking.
- Use high-quality aged cheddar for better melt and flavor.
- Consider substituting serrano peppers for a spicier filling.
- Adding sautéed spinach or mushrooms to the filling boosts nutrition and variety.
- Warm tortillas before wrapping to avoid cracking.
- Toast the spices lightly before adding to intensify flavor.
- Chill the filling if too soft to make rolling easier.
- For a dairy-free version, use dairy-free cream cheese, cheddar alternatives, and plant-based sour cream; ensure tortillas are gluten-free if needed.
Keywords: enchiladas, jalapeño popper, cheesy, spicy, chicken enchiladas
