Jalapeño Popper Cheesy Chicken Enchiladas Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
