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Jalapeño Popper Cheesy Chicken Enchiladas Recipe

Jalapeño Popper Cheesy Chicken Enchiladas Recipe
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★★★★★

5 from 21 reviews

These Jalapeño Popper Cheesy Chicken Enchiladas are a flavorful and creamy twist on classic enchiladas, combining tender shredded chicken with spicy jalapeños, cream cheese, and cheddar for a rich filling, all smothered in a tangy sour cream sauce and topped with melted Monterey Jack cheese. Perfectly baked to bubbly perfection, this dish offers a delicious blend of heat and creaminess that enchilada lovers will adore.

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)

Other:

  • 8 flour tortillas
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Preheat oven: Preheat your oven to 375°F (190°C) and grease a suitable baking dish to prevent the enchiladas from sticking.
  2. Prepare filling: In a large mixing bowl, combine the cooked shredded chicken with softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt. Mix thoroughly until well blended.
  3. Assemble enchiladas: Spoon an ample amount of the chicken mixture onto each flour tortilla. Roll each tortilla tightly and arrange them seam-side down in the prepared baking dish.
  4. Make sauce: In a saucepan over medium heat, whisk together the chicken broth and all-purpose flour until smooth and no lumps remain.
  5. Add sour cream and spices: Stir in the sour cream (or Greek yogurt) and chili powder into the saucepan. Continue cooking and stirring until the mixture slightly thickens, forming a creamy sauce.
  6. Top enchiladas: Pour the prepared sauce evenly over the rolled enchiladas in the baking dish, making sure they are well coated. Sprinkle the shredded Monterey Jack cheese evenly on top.
  7. Bake: Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
  8. Serve: Remove from the oven and allow the enchiladas to cool slightly before serving to allow the flavors to meld and to prevent burning your mouth.

Notes

  • For less heat, use pickled jalapeños and remove the seeds before dicing.
  • Greek yogurt can be substituted for sour cream for a healthier version with a tangier flavor.
  • Make sure to grease the baking dish well to prevent sticking and for easier cleanup.
  • If you prefer corn tortillas, slightly warm them beforehand to prevent cracking when rolling.
  • These enchiladas can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.

Nutrition

Keywords: jalapeño popper enchiladas, cheesy chicken enchiladas, creamy chicken enchiladas, spicy chicken enchiladas, baked enchiladas, Mexican chicken recipe

Find it online: https://servedbynora.com/jalapeno-popper-cheesy-chicken-enchiladas-recipe/