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Jalapeño Popper Cheesy Chicken Enchiladas Recipe

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4.4 from 10 reviews

Jalapeño Popper Cheesy Chicken Enchiladas are creamy, spicy, and irresistibly flavorful Mexican-inspired baked enchiladas filled with shredded chicken, a cheesy jalapeño filling, and topped with a rich sour cream sauce. Perfect for a comforting family meal with a spicy kick.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

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)

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a baking dish for easy removal of the enchiladas after baking.
  2. Make the Filling: In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt. Mix thoroughly until well blended. Gently fold in the cooked, shredded chicken to integrate all ingredients evenly.
  3. Assemble the Enchiladas: Slightly warm the tortillas to make them pliable. Spoon an ample amount of the chicken-cheese-jalapeño mixture onto each tortilla, then roll tightly. Place each rolled tortilla seam-side down in the prepared baking dish in a single layer.
  4. Prepare the Sauce: In a small saucepan over medium heat, whisk together the sour cream (or Greek yogurt), chicken broth, flour, and optional chili powder. Cook while stirring constantly until the sauce thickens slightly and is smooth.
  5. Pour Sauce and Add Cheese: Evenly pour the creamy sauce over the rolled enchiladas, ensuring they are fully coated. Sprinkle extra shredded cheddar cheese on top for a gooey, cheesy finish.
  6. Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
  7. Serve: Serve the enchiladas hot, garnished with fresh cilantro, sour cream, or avocado slices to add freshness. Pair with sides like rice, beans, or a crisp side salad for a complete meal.

Notes

  • You can substitute Greek yogurt for sour cream in the sauce for a healthier option.
  • Adjust jalapeño quantity or omit seeds to control the spice level to your preference.
  • Warming tortillas before rolling prevents cracking and makes assembly easier.
  • Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
  • For extra crispiness, broil the enchiladas for 2-3 minutes at the end of baking instead of only baking uncovered.
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Entree
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://avascooking.com/jalapeno-popper-cheesy-chicken-enchiladas-recipe/