Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce Recipe
These Jalapeño Popper Cheesy Chicken Enchiladas combine tender shredded chicken with creamy cheeses and spicy jalapeños, all wrapped in soft flour tortillas and smothered in a flavorful green chili enchilada sauce. Topped with melted Monterey Jack cheese and garnished with fresh green onions, this dish offers a delicious fusion of cheesy, spicy, and tangy flavors that make for a comforting and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 enchiladas (serves 4-6) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Scale
Filling
- 2 cups cooked, shredded chicken
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños (fresh or pickled)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Enchiladas and Sauce
- 8 small flour tortillas
- 1 cup green chili enchilada sauce
- 1 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
Garnish
- Chopped green onions, for garnish
Instructions
- Prepare the filling: In a large mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and creamy.
- Assemble the enchiladas: Lay out each flour tortilla on a clean surface. Divide the chicken and cheese filling evenly among the tortillas, placing the filling down the center of each one. Roll each tortilla tightly to enclose the filling.
- Prepare the sauce mixture: In a separate bowl, mix together the green chili enchilada sauce and sour cream until smooth and well combined. This creamy sauce will add richness and a subtle tang to the enchiladas.
- Arrange enchiladas in a baking dish: Lightly grease a baking dish and place the rolled enchiladas seam-side down. Pour the sour cream and green chili sauce mixture evenly over the top of the enchiladas, making sure each one is covered.
- Add cheese topping: Sprinkle the shredded Monterey Jack cheese evenly over the sauced enchiladas for a cheesy, melty finish.
- Bake enchiladas: Preheat your oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes or until the cheese is melted and bubbly and the sauce is heated through.
- Garnish and serve: Remove the enchiladas from the oven and let them cool slightly. Garnish with chopped green onions to add freshness and a pop of color. Serve warm and enjoy!
Notes
- For less heat, reduce the amount of jalapeños or remove the seeds before dicing.
- Substitute flour tortillas with corn tortillas for a gluten-free option, but warm them before rolling to prevent cracking.
- You can use rotisserie chicken for convenience and flavor.
- To make it spicier, add extra diced jalapeños or a dash of hot sauce to the filling.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Keywords: Jalapeño popper enchiladas, cheesy chicken enchiladas, creamy enchilada sauce, spicy chicken enchiladas, baked enchiladas recipe