Description
Creamy, spicy, and irresistibly flavorful, these Jalapeño Popper Cheesy Chicken Enchiladas are a must-try for any enchilada lover!
Ingredients
Scale
- 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)
- 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 flour tortillas
- 1 cup shredded Monterey Jack cheese
Instructions
- 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.
- 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.
- 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
For extra spice, top with sliced jalapeños before baking!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
Keywords: enchiladas, jalapeño popper, cheesy, spicy, chicken enchiladas