Jalapeño Popper Cheesy Chicken Enchiladas
Creamy, spicy, and absolutely delicious, Jalapeño Popper Cheesy Chicken Enchiladas are the perfect dish for any occasion. This recipe combines tender shredded chicken with a rich blend of cream cheese and cheddar, all enveloped in soft tortillas and topped with a creamy sauce. The zesty kick from jalapeños makes each bite a delightful flavor explosion. Ideal for family dinners, game day gatherings, or simply to satisfy your cravings, these enchiladas are not only easy to prepare but also make for a wonderful make-ahead meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- ½ cup diced jalapeños
- 1 cup sour cream or Greek yogurt
- 8 flour tortillas
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 1 teaspoon chili powder (optional)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ¼ teaspoon salt
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- In a mixing bowl, combine shredded chicken, cream cheese, cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt until mixed well.
- Fill each tortilla with about ¼ cup of the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- In a saucepan over medium heat, whisk together chicken broth and flour until smooth. Stir in sour cream (or Greek yogurt) and cook until slightly thickened.
- Pour the sauce over the enchiladas and sprinkle with Monterey Jack cheese.
- Bake for 20-25 minutes or until the cheese is melted and bubbly.
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 360
- Sugar: 3g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg