Jalapeño Popper Cheesy Chicken Enchiladas
These enchiladas combine creamy, spicy, and cheesy flavors, making for a comforting and satisfying meal that impresses family and friends.
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) Adjust spiciness to taste
- 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)
- 8 pieces flour tortillas
- 1 cup shredded Monterey Jack cheese
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- In a mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt. Stir until well mixed.
- Fill each tortilla with the chicken mixture, roll them tightly, and place them seam-side down in the prepared baking dish.
Making the Sauce
- In a saucepan over medium heat, whisk together the chicken broth and flour until smooth.
- Stir in the sour cream (or Greek yogurt) and chili powder, cooking until the mixture is slightly thickened.
Baking
- Pour the sauce over the enchiladas and sprinkle with Monterey Jack cheese.
- Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- Let the enchiladas cool slightly before serving.
Notes
Serve hot with an extra dollop of sour cream or hot sauce. For leftovers, store in an airtight container in the refrigerator for up to three days or freeze prior to baking.