Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce

Why You’ll Love This Recipe

Jalapeño Popper Cheesy Chicken Enchiladas combine the bold flavors of jalapeño poppers with the comforting richness of creamy chicken enchiladas. This indulgent dish is loaded with shredded chicken, cream cheese, jalapeños, and gooey melted cheese, all wrapped in soft tortillas and smothered in a smooth, savory cream sauce. It’s perfect for weeknight dinners, potlucks, or whenever you crave something cheesy and spicy.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cooked shredded chickencream cheesechopped pickled jalapeñosshredded cheddar cheese shredded Monterey Jack cheesegarlic powdersalt and pepperflour tortillabutterall-purpose flourchicken brothheavy creamgreen chilies

directions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.

In a bowl, mix together the shredded chicken, cream cheese, chopped jalapeños, half of the cheddar and Monterey Jack cheeses, garlic powder, salt, and pepper.

Spoon the chicken mixture evenly into the tortillas, roll them up, and place them seam-side down in the baking dish.

In a saucepan, melt butter over medium heat. Stir in the flour and cook for 1 minute to form a roux.

Slowly whisk in the chicken broth and cook until the sauce thickens, about 3-4 minutes.

Stir in the heavy cream and green chilies, simmer for another 2 minutes, then pour the sauce over the enchiladas.

Sprinkle the remaining cheese over the top.

Bake uncovered for 20-25 minutes, or until bubbly and golden.

Allow to cool slightly before serving.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 20 minutesBaking time: 25 minutesTotal time: 45 minutes

Variations

Swap pickled jalapeños for fresh ones for extra heat.

Use rotisserie chicken to save time.

Add crispy bacon bits to the filling for a smokier jalapeño popper flavor.

Try it with whole wheat or gluten-free tortillas as needed.

Top with chopped green onions or cilantro for a fresh finish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.To reheat, microwave individual portions or bake covered at 350°F (175°C) until heated through.Enchiladas can be frozen before baking for up to 2 months; thaw overnight in the fridge before baking as directed.

FAQs

Are these enchiladas spicy?

They have a mild to medium heat depending on the type and amount of jalapeños used.

Can I make them ahead?

Yes, assemble them up to a day in advance and bake when ready to serve.

Can I use low-fat ingredients?

You can use low-fat cream cheese and cheese, but the texture may be less creamy.

Can I make it vegetarian?

Yes, swap the chicken with black beans, corn, and sautéed vegetables.

Do I need to cook the tortillas first?

No, just ensure they’re soft and pliable before rolling to prevent cracking.

Can I add salsa to the sauce?

Yes, a bit of salsa can be added for an extra flavor kick.

Why is my sauce too thick?

Add a splash more broth or cream to thin it to your liking.

Can I double this recipe?

Yes, simply use a larger baking dish or two dishes.

What sides go well with this?

Try Mexican rice, refried beans, or a simple green salad.

Can I use different cheeses?

Yes, Pepper Jack or a Mexican blend work well too.

Conclusion

Jalapeño Popper Cheesy Chicken Enchiladas are a delicious twist on two comfort food favorites. With creamy filling, cheesy topping, and a hint of spice, this dish brings bold flavors and satisfying texture to your table. It’s the ultimate fusion meal that will quickly become a family favorite.

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