Jalapeño Popper Cheesy Chicken Enchiladas Recipe

ByOlivia Monroe
Jump to Recipe

Introduction

Jalapeño Popper Cheesy Chicken Enchiladas are a deliciously creamy and spicy dish that brings together shredded chicken, cheese, and jalapeños in a warm, satisfying wrap. Perfect for dinner, these enchiladas offer the comforting flavors of a jalapeño popper in an easy-to-make casserole form.

The image shows two enchiladas on a round white plate, covered in a creamy white sauce with melted orange cheese on top. The enchiladas are filled with a mixture of ground meat and beans, visible where one is cut open at the front of the plate. Small diced red tomatoes and green cilantro leaves are sprinkled over the dish for color. The plate sits on a white marbled surface with a lime wedge and a bowl of sauce slightly out of focus 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

  1. Step 1: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
  2. Step 2: In a mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt. Mix until well blended.
  3. Step 3: Spoon the chicken mixture evenly onto each tortilla, then roll them tightly and place seam-side down in the prepared baking dish.
  4. Step 4: In a medium saucepan over medium heat, whisk together the chicken broth and flour until smooth and free of lumps.
  5. Step 5: Stir in the sour cream (or Greek yogurt) and chili powder, if using. Cook the sauce, stirring frequently, until it thickens slightly.
  6. Step 6: Pour the sauce evenly over the assembled enchiladas and sprinkle the shredded Monterey Jack cheese on top.
  7. Step 7: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
  8. Step 8: Remove from the oven and let the enchiladas cool for a few minutes before serving to allow the flavors to settle.

Tips & Variations

  • For milder heat, reduce or omit the jalapeños or remove their seeds before dicing.
  • Use Greek yogurt instead of sour cream for a healthier twist without sacrificing creaminess.
  • Add cooked bacon bits to the filling for a smoky flavor.
  • Swap the flour tortillas for corn tortillas if you prefer gluten-free options.
  • Top with fresh cilantro, diced tomatoes, or avocado slices before serving for added freshness.

Storage

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions until hot. For longer storage, freeze the uncooked enchiladas before baking; thaw in the refrigerator overnight before cooking.

How to Serve

Two enchiladas lie side by side on a white plate with a speckled pattern, placed on a white marbled surface. The enchiladas have three visible layers: the bottom is a golden-brown tortilla wrapped around a reddish meat filling, the middle layer is melted white cheese sauce covering them generously, and the top layer is bright orange cheese melted over the white sauce. Small diced red tomatoes and chopped green cilantro leaves are sprinkled over the sauce, adding a fresh pop of color. A wedge of lime and some blurred vegetables appear in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and adds great flavor while saving prep time.

How spicy are these enchiladas?

The heat level is moderate due to the jalapeños, but you can easily adjust the spiciness by using more or fewer jalapeños or by omitting the chili powder in the sauce.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Jalapeño Popper Cheesy Chicken Enchiladas Recipe

★★★★★

4.7 from 143 reviews
  • Author: Olivia
  • Total Time: 40 minutes
  • Yield: 8 enchiladas (serves 4-6) 1x
Print Recipe

Description

These Jalapeño Popper Cheesy Chicken Enchiladas combine the creamy, spicy flavors of jalapeño poppers with tender shredded chicken wrapped in soft flour tortillas and baked in a rich, cheesy sauce. This dish offers a perfect balance of heat and comfort, topped with melted Monterey Jack cheese for an irresistible dinner option.

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

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease a suitable baking dish to prevent sticking and ensure easy cleanup.
  2. Prepare Filling: In a mixing bowl, combine the cooked 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 to create a creamy, spicy filling.
  3. Assemble Enchiladas: Take each flour tortilla and spoon a generous amount of the chicken mixture onto it. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish to keep them intact during baking.
  4. Make the Sauce: In a medium saucepan over medium heat, whisk together the chicken broth and all-purpose flour until the mixture is smooth and without lumps. Gradually stir in the sour cream (or Greek yogurt) and chili powder, if using, then cook the sauce until it thickens slightly, stirring frequently for an even consistency.
  5. Pour Sauce Over Enchiladas: Evenly pour the prepared sauce over the rolled enchiladas in the baking dish, ensuring they are well coated.
  6. Add Topping Cheese: Sprinkle the shredded Monterey Jack cheese evenly over the sauced enchiladas for a creamy, melty crust once baked.
  7. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the cheese on top is melted, bubbly, and slightly golden, and the sauce is hot and bubbling around the edges.
  8. Rest and Serve: Remove the enchiladas from the oven and allow them to cool slightly for a few minutes before serving, letting the flavors settle and making them easier to handle.

Notes

  • For a healthier alternative, substitute Greek yogurt for sour cream in the sauce.
  • Adjust the amount of jalapeños according to your preferred spice level.
  • Use pickled jalapeños for an extra tangy flavor or fresh for bright heat.
  • If you prefer a spicier sauce, increase the chili powder or add a pinch of cayenne pepper.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mexican

Keywords: jalapeño popper enchiladas, cheesy chicken enchiladas, spicy chicken enchiladas, jalapeño chicken recipes, baked enchiladas

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆