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; 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

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Introduction

Jalapeño Popper Cheesy Chicken Enchiladas are a creamy and spicy twist on a classic favorite. Packed with shredded chicken, cheese, and a hint of jalapeño heat, these enchiladas are perfect for a comforting dinner with a kick.

The image shows two enchiladas placed side by side on a white plate with speckled edges. Each enchilada is filled with a dark red meat mixture and tightly rolled with a brownish tortilla. They are generously covered with a creamy white sauce that has a smooth texture, topped with small chunks of bright red tomatoes and sprinkled with finely chopped green herbs. Some black pepper is visible, adding contrast to the white sauce. The plate is set on a white marbled surface, with a sliced lime and some blurred food items 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 lightly grease a baking dish.
Step 2: In a mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt until well mixed.
Step 3: Spoon the chicken mixture evenly onto each tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish.
Step 4: In a saucepan over medium heat, whisk together the chicken broth and flour until smooth to create a roux.
Step 5: Stir in the sour cream (or Greek yogurt) and chili powder, then cook, stirring frequently, until the sauce has thickened slightly.
Step 6: Pour the sauce evenly over the rolled enchiladas, then sprinkle the shredded Monterey Jack cheese on top.
Step 7: Bake for 20-25 minutes until the cheese is melted and bubbly.
Step 8: Allow the enchiladas to cool for a few minutes before serving.

Tips & Variations

For extra spice, add sliced jalapeños on top before baking.
Use Greek yogurt in place of sour cream for a lighter sauce.
Try adding black beans or corn to the filling for added texture and flavor.
Adjust the amount of jalapeños to control the heat level.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake covered in the oven at 350°F (175°C) until warmed through, or microwave individual portions until hot.

How to Serve

The image shows two burritos placed side by side on a white plate with a light speckled pattern. Each burrito is covered with creamy white sauce, sprinkled with black pepper, and topped with small diced red tomatoes and green cilantro leaves. Beneath the sauce, melted orange cheese covers the burritos, and bits of seasoned meat and beans peek out from the edges of the tortillas. The plate sits on a white marble surface, and a lime wedge and small bowl can be seen blurred in the background. The woman’s hand is gently holding one side of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken works perfectly and saves time in preparing this recipe.

How do I reduce the spiciness if I prefer mild flavors?

Use less jalapeño or opt for milder peppers. Removing the seeds and membranes from jalapeños also reduces heat significantly.