Jalapeño Popper Cheesy Chicken Enchiladas Recipe

Introduction

These Jalapeño Popper Cheesy Chicken Enchiladas combine creamy, spicy flavors with tender shredded chicken wrapped in soft tortillas. Perfect for a comforting weeknight meal, they bring a delicious twist to traditional enchiladas with a cheesy jalapeño filling and a smooth, tangy sauce.

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 the 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, cream cheese, cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt until well mixed.
3. Step 3: Spread the chicken mixture evenly on each tortilla, then roll them tightly and place seam-side down in the prepared baking dish.
4. Step 4: In a 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, cooking the sauce until it thickens slightly, about 3-5 minutes.
6. Step 6: Pour the sauce evenly over the rolled enchiladas, then sprinkle the shredded Monterey Jack cheese on top.
7. Step 7: Bake in the preheated oven for 20-25 minutes, until the cheese is melted, bubbly, and lightly golden.
8. Step 8: Remove from the oven and let cool slightly before serving to allow the flavors to settle.

Tips & Variations

• Use pickled jalapeños for a tangier kick or fresh ones for more heat—adjust the amount based on your spice preference.
• Substitute Greek yogurt for sour cream in the sauce to reduce fat while keeping creaminess.
• Add some chopped cilantro and lime juice to the filling for a fresh twist.
• For extra crunch, top the enchiladas with crushed tortilla chips before baking.

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) for 10-15 minutes until warmed through to keep the texture best. Microwaving is faster but may make the tortillas softer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

Can I freeze the Jalapeño Popper Cheesy Chicken Enchiladas?

Absolutely. Freeze the unbaked enchiladas tightly wrapped in foil or plastic wrap for up to 2 months. Thaw overnight in the fridge before baking as usual.

Jalapeño Popper Cheesy Chicken Enchiladas Recipe

Print Recipe

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Jalapeño Popper Cheesy Chicken Enchiladas are a creamy, spicy twist on a classic Mexican dish, featuring shredded chicken mixed with cream cheese, cheddar, and jalapeños, all rolled in flour tortillas, topped with a rich sour cream-based sauce and melted Monterey Jack cheese. This comforting casserole is perfect for a flavorful weeknight dinner or casual gathering.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings (1 enchilada per serving) 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican
• Diet: Halal

Ingredients

Scale 1x2x3x

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)

Others:

• 8 flour tortillas
• 1 cup shredded Monterey Jack cheese

Instructions

1. Preheat and Prepare the Dish: Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent the enchiladas from sticking during baking.
2. Mix the Filling: In a large 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.
3. Assemble the Enchiladas: Spoon the chicken mixture evenly onto each flour tortilla. Roll each tortilla tightly and place them seam-side down in the prepared baking dish to hold their shape while baking.
4. Make the Sauce: In a medium saucepan over medium heat, whisk together the chicken broth and all-purpose flour until smooth to create a roux. Gradually stir in the sour cream (or Greek yogurt) and add chili powder if using. Cook the sauce, stirring occasionally, until it thickens slightly.
5. Pour Sauce and Add Cheese: Pour the prepared sauce evenly over the rolled enchiladas in the baking dish. Sprinkle shredded Monterey Jack cheese generously on top to add a melty, cheesy crust.
6. Bake: Place the baking dish in the preheated oven and bake the enchiladas for 20-25 minutes or until the cheese has melted and is bubbly with golden spots.
7. Cool and Serve: Remove the enchiladas from the oven and allow them to cool slightly for a few minutes before serving to let the flavors meld and prevent burns.

Notes

• Use Greek yogurt instead of sour cream for a lower fat, higher protein option.
• Adjust jalapeño quantity based on desired spice level; remove seeds for less heat.
• Flour tortillas work best for rolling and baking; corn tortillas could be substituted with slight modifications.
• To make ahead, assemble enchiladas and cover them in the baking dish, refrigerate, then bake when ready.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

Keywords: Jalapeño popper enchiladas, cheesy chicken enchiladas, spicy chicken enchiladas, creamy enchiladas, Mexican casserole