Short Description

Jalapeño Popper Cheesy Chicken Enchiladas are a bold and creamy twist on classic enchiladas, featuring tender shredded chicken, cream cheese, and spicy jalapeños wrapped in soft tortillas and smothered in a rich, cheesy jalapeño-infused sauce. These enchiladas are the perfect balance of heat, creaminess, and cheesy goodness, making them an irresistible meal for spice lovers.

Why You’ll Love This Recipe

• Creamy and cheesy – A deliciously rich filling and a smooth, flavorful sauce.
• Perfectly spiced – Jalapeños add the right amount of heat, which you can adjust to taste.
• Easy to make – Simple ingredients and straightforward steps make this a great weeknight dinner.
• Crowd-pleaser – A great dish for family meals, potlucks, or gatherings.
• Customizable – Use corn or flour tortillas and adjust the spice level as needed.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken Filling:

• 2 cups cooked, shredded chicken (rotisserie works great!)
• 4 oz cream cheese, softened
• ½ cup sour cream
• 1 cup shredded cheddar cheese
• ½ cup shredded Monterey Jack cheese
• 2 jalapeños, finely diced (remove seeds for less heat)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• Salt & black pepper to taste

For the Creamy Jalapeño Sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup chicken broth
• ½ cup heavy cream
• ½ cup sour cream
• 1 jalapeño, finely diced
• ½ tsp garlic powder
• ½ tsp cumin
• ½ cup shredded Monterey Jack cheese

For Assembling & Topping:

• 8 small flour tortillas (or corn tortillas if preferred)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 2 tbsp chopped fresh cilantro (for garnish)
• Sliced jalapeños (optional, for extra heat)

Directions

1. Make the Chicken Filling: In a large bowl, mix shredded chicken, cream cheese, sour cream, shredded cheddar, Monterey Jack cheese, diced jalapeños, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until well combined.
2. Prepare the Sauce: In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute until lightly golden. Slowly whisk in chicken broth and heavy cream, stirring continuously to avoid lumps. Add diced jalapeño, garlic powder, and cumin. Simmer for 3-4 minutes until slightly thickened. Stir in sour cream and Monterey Jack cheese until smooth. Remove from heat.
3. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Grease a baking dish. Spoon the chicken mixture into each tortilla, roll it up tightly, and place seam-side down in the dish.
4. Add the Sauce & Cheese: Pour the creamy jalapeño sauce over the enchiladas, making sure they’re fully covered. Sprinkle the remaining shredded cheese on top.
5. Bake to Perfection: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-7 minutes, or until the cheese is bubbly and golden.
6. Garnish & Serve: Let cool for 5 minutes, then top with chopped cilantro and sliced jalapeños if desired. Serve warm and enjoy!

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4-6
• Calories per serving: ~550

Variations

• Spicier Version: Add an extra jalapeño or a dash of cayenne pepper to the filling or sauce.
• Milder Option: Remove all jalapeño seeds or replace jalapeños with mild green chilies.
• Different Cheese Choices: Swap Monterey Jack for pepper jack for more heat or use a Mexican cheese blend.
• Gluten-Free: Use gluten-free tortillas and substitute cornstarch for flour in the sauce.
• Low-Carb Version: Replace tortillas with thinly sliced zucchini or low-carb wraps.

Storage/Reheating

• Refrigeration: Store leftover enchiladas in an airtight container for up to 3 days.
• Freezing: Assemble enchiladas (without baking), cover tightly, and freeze for up to 3 months. Thaw in the fridge overnight before baking.
• Reheating: Warm in the oven at 350°F (175°C) for 15-20 minutes, or microwave individual portions for 1-2 minutes.

FAQs

Can I use corn tortillas instead of flour tortillas?

Yes! Corn tortillas work well, but warm them slightly before rolling to prevent cracking.

How do I make this dish less spicy?

Remove the jalapeño seeds and membranes or replace the jalapeños with mild green chilies.

Can I make these enchiladas ahead of time?

Yes, assemble the enchiladas and refrigerate them (unbaked) for up to 24 hours before baking.

Can I substitute Greek yogurt for sour cream?

Yes, Greek yogurt works well as a healthier alternative.

What type of chicken should I use?

Rotisserie chicken is a convenient option, but any cooked and shredded chicken will work.

Can I use pre-made enchilada sauce instead of the creamy sauce?

Yes, but the homemade sauce adds a rich, creamy texture that pairs well with the jalapeño popper flavors.

What sides pair well with these enchiladas?

Mexican rice, black beans, guacamole, or a fresh salad are great options.

How can I make this dish vegetarian?

Replace the chicken with black beans, roasted vegetables, or a mix of both.

Can I make the sauce ahead of time?

Yes, store the sauce in the refrigerator for up to 3 days and reheat before using.

What’s the best way to reheat leftovers?

Oven reheating is best to maintain texture, but a microwave works for a quick option.

Conclusion

Jalapeño Popper Cheesy Chicken Enchiladas are a perfect blend of creamy, cheesy, and spicy flavors wrapped in a comforting dish. Whether you’re serving them for a family dinner or a special occasion, these enchiladas are sure to impress. Try them today and enjoy a deliciously satisfying meal!

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