Print

Jalapeño Popper Cheesy Chicken Enchiladas Recipe

Jalapeño Popper Cheesy Chicken Enchiladas Recipe
Print Recipe

★★★★★

5.2 from 9 reviews

These Jalapeño Popper Cheesy Chicken Enchiladas are a flavorful and creamy twist on classic enchiladas, combining shredded chicken, cream cheese, cheddar, and spicy jalapeños wrapped in flour tortillas and topped with a rich sour cream sauce and melted Monterey Jack cheese. Perfect for a comforting dinner with a spicy kick.

Ingredients

Scale

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

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)

Assembly

  • 8 flour tortillas
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent the enchiladas from sticking.
  2. Prepare Filling: In a large mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt. Mix thoroughly until all ingredients are well incorporated.
  3. Assemble Enchiladas: Spoon the chicken mixture evenly onto each flour tortilla. Roll each tortilla tightly and place them seam-side down in the prepared baking dish, arranging them snugly next to each other.
  4. Make Sauce: In a medium saucepan over medium heat, whisk together the chicken broth and all-purpose flour until smooth to avoid lumps. Stir in the sour cream (or Greek yogurt) and chili powder, if using. Continue to cook and whisk until the sauce slightly thickens, about 3-5 minutes.
  5. Top Enchiladas: Pour the prepared sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the shredded Monterey Jack cheese generously on top to cover the enchiladas.
  6. Bake: Bake in the preheated oven for 20-25 minutes or until the cheese topping is fully melted, bubbly, and has a light golden hue.
  7. Serve: Remove from oven and let the enchiladas cool slightly for 5 minutes before serving to allow the sauce to set slightly and to avoid burns.

Notes

  • For a healthier twist, substitute sour cream with Greek yogurt to add protein and reduce fat.
  • Adjust jalapeños quantity to control the heat level according to preference.
  • Use fresh or pickled jalapeños based on availability; pickled will add extra tanginess.
  • Make sure to fully soften the cream cheese before mixing to help blend the filling evenly.
  • These enchiladas can be prepared ahead and refrigerated before baking, just add a few extra minutes to the baking time.
  • For a gluten-free option, substitute flour tortillas with gluten-free tortillas and use gluten-free all-purpose flour in the sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Jalapeño Popper Enchiladas, Cheesy Chicken Enchiladas, Spicy Chicken Enchiladas, Jalapeño Chicken Bake, Cream Cheese Enchiladas

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