Jalapeño Popper Cheesy Chicken Enchiladas
Indulge in the comforting flavors of warm enchiladas filled with creamy chicken, spicy jalapeños, and melted cheese, all topped with a delicious sauce.
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 based on heat tolerance
- 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)
- 1 cup shredded Monterey Jack cheese
Instructions
Preparation
- Preheat 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.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
Sauce Preparation
- In a saucepan over medium heat, whisk together chicken broth and flour until smooth.
- Stir in sour cream (or Greek yogurt) and chili powder, cooking until slightly thickened.
Baking
- Pour the sauce over the enchiladas and sprinkle with Monterey Jack cheese.
- Bake for 20-25 minutes or until cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
Swap shredded rotisserie chicken for cooked chicken breast for a time-saving option. For a healthier twist, use whole wheat tortillas and Greek yogurt instead of sour cream. Adjust the number of jalapeños based on your heat tolerance—less for a milder dish, more for a fiery kick!