Description
Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce combine tender shredded chicken, spicy jalapeños, and melted cheeses all wrapped in soft tortillas and topped with a luscious creamy sauce. This comforting and flavorful baked dish is perfect for family dinners and can be easily customized to suit different dietary needs and spice preferences.
Ingredients
Scale
Chicken Filling
- 2 cups cooked and shredded chicken breast
- 2–3 fresh or pickled jalapeños, diced (adjust to taste)
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Tortillas
- 8 flour tortillas, warmed
Creamy Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour (or gluten-free flour alternative)
- 1 ½ cups chicken broth
- ½ cup sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- Pinch of salt, to taste
- Optional: ½ cup diced green chilies for smoky flavor
Instructions
- Prepare the Chicken Filling: Cook the chicken breast thoroughly and shred it using two forks. In a large bowl, combine the shredded chicken with diced jalapeños, cream cheese, shredded cheddar, and Monterey Jack cheeses. Mix well until all ingredients are evenly incorporated and creamy.
- Make the Creamy Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for about 1-2 minutes until lightly golden. Gradually pour in the chicken broth while whisking continuously to avoid lumps. Stir in sour cream and cook until the sauce becomes smooth and thickened. Season with garlic powder, onion powder, and a pinch of salt. Add green chilies if desired for extra flavor.
- Assemble the Enchiladas: Warm the flour tortillas to make them pliable. Spoon the chicken and cheese filling evenly onto each tortilla, roll them tightly, and place seam-side down in a greased baking dish. Pour the creamy sauce evenly over all the rolled enchiladas, ensuring they are fully covered.
- Bake Until Bubbly and Golden: Preheat the oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes or until the sauce is bubbly, and the cheese on top is melted and lightly golden. Remove from the oven and let sit for 5 minutes before serving to let the sauce set.
Notes
- Warm your tortillas before rolling to prevent cracks and keep them soft.
- Remove seeds from jalapeños if you prefer a milder heat level.
- Shredding cheese yourself helps it melt better than pre-shredded varieties.
- Let the enchiladas rest for 5 minutes after baking to enhance texture and flavor.
- Double the sauce ingredients if you prefer wetter, creamier enchiladas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: jalapeño, popper, cheesy, chicken, enchiladas, creamy sauce, spicy, comfort food, Mexican, baked