Description
These Jalapeño Popper Cheesy Chicken Enchiladas combine tender shredded chicken with creamy cheeses and spicy jalapeños, all wrapped in warm tortillas and baked with a luscious sour cream-based sauce. Perfect for those who love a little heat and cheesy comfort food in one satisfying dish.
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)
Additional Ingredients:
- 8 flour tortillas
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking and make cleanup easier.
- Mix Chicken 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 until well incorporated for a flavorful filling.
- Assemble Enchiladas: Spoon an even amount of the chicken mixture onto each flour tortilla. Roll each tortilla tightly and place them seam-side down in the prepared baking dish to keep them closed during baking.
- Prepare Sauce: In a saucepan over medium heat, whisk together chicken broth and flour until smooth to create a roux base. Then stir in the sour cream (or Greek yogurt) and chili powder, if using, and cook while stirring until the sauce slightly thickens.
- Top Enchiladas with Sauce and Cheese: Pour the creamy sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the shredded Monterey Jack cheese over the top to add that final cheesy layer.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Cool and Serve: Remove the enchiladas from the oven and let them cool slightly for a few minutes before serving to allow the sauce to set a bit for easier serving.
Notes
- You can substitute Greek yogurt for sour cream in the sauce to make it a bit healthier without losing creaminess.
- Adjust the amount of jalapeños or omit chili powder if you prefer a milder dish.
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Use fresh jalapeños for more heat or pickled for a tangier flavor.
- For a gluten-free option, substitute the flour tortillas with gluten-free tortillas and use a gluten-free flour alternative for the roux.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: Jalapeño Popper, Cheesy Chicken, Enchiladas, Spicy Comfort Food, Mexican Recipe, Creamy Sauce, Baked Enchiladas
