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

Preheat Oven: Preheat your oven to 375°F (190°C) and grease a suitable baking dish to prevent sticking and ensure easy cleanup.
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.
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.
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.
Pour Sauce Over Enchiladas: Evenly pour the prepared sauce over the rolled enchiladas in the baking dish, ensuring they are well coated.
Add Topping Cheese: Sprinkle the shredded Monterey Jack cheese evenly over the sauced enchiladas for a creamy, melty crust once baked.
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.
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