Jalapeño Popper Cheesy Chicken Enchiladas Recipe
These Jalapeño Popper Cheesy Chicken Enchiladas are a creamy, spicy, and flavorful Mexican-inspired main course. Featuring shredded chicken mixed with cream cheese, cheddar, and jalapeños, rolled inside soft flour tortillas, and baked in a rich sour cream and chicken broth sauce, this dish is perfect for a comforting dinner that packs a punch of heat and cheesy goodness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 enchiladas 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
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:
- 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 ensure easy cleanup.
- Make the Filling: In a mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt until thoroughly mixed to create a creamy, spicy filling.
- Assemble Enchiladas: Spoon the chicken mixture evenly onto each tortilla, roll them up tightly, and place each one seam-side down into the prepared baking dish to hold their shape while baking.
- Prepare the Sauce: In a saucepan over medium heat, whisk together the chicken broth and flour until smooth to form a roux. Then stir in the sour cream (or Greek yogurt) and chili powder, cooking and stirring occasionally until the sauce slightly thickens, which will add creaminess and a mild tangy flavor.
- Combine and Bake: Pour the warm sauce evenly over the rolled enchiladas, then sprinkle the shredded Monterey Jack cheese on top to create a golden, melty crust when baked.
- Bake Until Bubbly and Melted: Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese on top is melted, bubbly, and slightly golden brown.
- Rest and Serve: Remove the enchiladas from the oven and let them cool slightly to set before serving for easier handling and enhanced flavor melding.
Notes
- For extra spice, top with sliced jalapeños before baking to add more heat and visual appeal.
- You can substitute Greek yogurt for sour cream to reduce fat and add a tangy twist.
- If you prefer less heat, remove the seeds from the jalapeños before dicing.
- Use freshly shredded cheeses for the best melt and flavor.
- This recipe yields 8 to 9 enchiladas depending on filling portion size.
Keywords: enchiladas, jalapeño popper, cheesy, spicy, chicken enchiladas
