Description
Rich and spicy creamy jalapeño‑popper style chicken enchiladas topped with gooey cheese and a luscious, tangy sauce.
Ingredients
Units
Scale
- 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 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 8 flour tortillas
- 1 cup shredded Monterey Jack cheese
- For the sauce:
- 1 cup sour cream (or Greek yogurt)
- 1 cup chicken broth
- 2 Tbsp all‑purpose flour
- 1 tsp chili powder (optional)
Instructions
- Preheat oven to 375 °F (190 °C) and grease a baking dish.
- In a bowl, mix shredded chicken, cream cheese, cheddar, jalapeños, garlic powder, onion powder, cumin, and salt.
- Scoop filling onto warmed tortillas, roll tightly, and place seam‑side down in the baking dish.
- In a saucepan, whisk together flour and chicken broth over medium heat until smooth.
- Stir in sour cream (or Greek yogurt) and chili powder, simmer until slightly thickened.
- Pour sauce evenly over enchiladas, then sprinkle Monterey Jack cheese on top.
- Bake covered for 20 min, then uncover and bake 10 min more until bubbly and lightly golden.
- Let rest a few minutes before serving.
Notes
- Warm tortillas briefly to avoid cracking.
- Adjust jalapeño amount to control spiciness.
- Greek yogurt can substitute sour cream for a lighter sauce.
- Garnish with cilantro, avocado, or sour cream for freshness.
- Make‑ahead: assemble ahead, bake just before serving.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg