Name: Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 3 cups cooked chicken, shredded (rotisserie chicken works great); 1 package (8 oz) cream cheese, softened; 1 cup shredded sharp cheddar cheese; 1/2 cup diced jalapeños (seeds removed for less heat); 1/2 cup diced red bell pepper; 1 tablespoon olive oil; 8 small flour tortillas; 1/2 cup green onions, chopped; 1 cup shredded mozzarella cheese (for topping); 1 tablespoon butter; 1 tablespoon all-purpose flour; 1 1/2 cups heavy cream; 1/2 cup chicken broth; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon ground cumin; 1/4 teaspoon chili powder; Salt and pepper to taste

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If you’re a fan of cheesy, spicy, and downright comforting dishes, then Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce are about to become your new favorite. Imagine tender chicken wrapped in soft tortillas, oozing with a cheesy filling that has just the right amount of heat from fresh jalapeños. Then, top it off with a creamy, dreamy sauce that will make your taste buds dance. This dish is like your favorite jalapeño popper, but in enchilada form—comfort food that’s cozy, indulgent, and a total crowd-pleaser!

Trust me, the combination of smoky, cheesy, and creamy flavors will have everyone coming back for seconds. Plus, it’s quick enough to prepare for a weeknight meal but fancy enough to impress guests at your next gathering. Let’s just say, these enchiladas are about to steal the show!

Why You’ll Love Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce

Flavor Explosion: The creamy filling and cheesy sauce deliver the perfect balance of heat and indulgence, making every bite a true flavor explosion.

Easy to Make: No need for fancy techniques or complicated ingredients. This dish is simple to assemble and goes from prep to table in no time!
Comforting & Satisfying: Whether it’s a busy weekday dinner or a special occasion, these enchiladas bring warmth and satisfaction with every bite.
Customizable: If you love more heat, add extra jalapeños or use a spicier cheese. Want it milder? Swap the jalapeños for bell peppers!

Perfect for Meal Prep: Make a big batch and enjoy leftovers for the next few days—these enchiladas reheat beautifully and stay just as flavorful!

Ingredients

These enchiladas are full of flavorful ingredients that come together to create a rich, cheesy, and creamy dish that everyone will love. Here’s what you’ll need:

For the Chicken and Filling

Shredded rotisserie chicken (or cooked chicken breast)

Cream cheese (softened)
Shredded cheddar cheese
Shredded Monterey Jack cheese

Jalapeños (fresh, diced)
Garlic powder
Onion powder

Cumin
Salt and pepper

For the Enchiladas

Flour tortillas (10-inch size)

Butter (for greasing)

For the Creamy Sauce

Sour cream
Cream of chicken soup (or cream of mushroom for a vegetarian option)

Milk
Diced green chilies
Jalapeño juice (from the jalapeños you diced earlier)

Cumin
Garlic powder
Salt and pepper

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Time to get cooking and assemble these mouthwatering enchiladas! It’s easier than you think, and I promise, the result is worth every minute.

1. Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures that your enchiladas bake evenly and get that beautiful golden top.

2. Prepare the Chicken Filling

In a large mixing bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, Monterey Jack cheese, diced jalapeños, garlic powder, onion powder, cumin, salt, and pepper. Stir everything together until well combined. The cream cheese will make this mixture super creamy and cheesy, with just the right amount of heat from the jalapeños.

3. Prepare the Creamy Sauce

In a medium saucepan, combine the sour cream, cream of chicken soup, milk, diced green chilies, jalapeño juice, cumin, garlic powder, salt, and pepper. Whisk together over medium heat until the sauce is smooth and warmed through. Taste and adjust the seasoning as needed—you can add more jalapeño juice for an extra kick!

4. Assemble the Enchiladas

Lightly grease a 9×13-inch baking dish with butter. Take each flour tortilla and spoon a generous amount of the chicken filling onto the center. Roll the tortilla up tightly around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.

5. Top with Creamy Sauce and Cheese

Pour the creamy sauce over the top of the rolled enchiladas, making sure each one is generously coated. Then, sprinkle the remaining shredded cheddar and Monterey Jack cheese over the top.

6. Bake the Enchiladas

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the enchiladas are bubbly, the cheese is melted, and the edges are slightly golden brown. The sauce will thicken as it bakes, creating that perfect creamy texture.

7. Serve and Enjoy

Remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with fresh cilantro, a dollop of sour cream, or a few extra jalapeño slices for some added flair and heat. Serve with a side of rice, beans, or a crisp salad, and you’ve got yourself a meal everyone will love.

Nutrition Facts

Servings: 8
Calories per serving: 400
Total Fat: 25g
- Saturated Fat: 12g
- Trans Fat: 0g
Cholesterol: 65mg

Sodium: 820mg
Total Carbohydrates: 29g
- Dietary Fiber: 2g
- Sugars: 3g
Protein: 22g
Vitamin A: 15%

Vitamin C: 10%
Calcium: 25%
Iron: 10%

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

How to Serve Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce

These cheesy chicken enchiladas are filling enough on their own, but they can be paired with a variety of sides to make your meal even more complete:

Rice: Serve with cilantro lime rice or Spanish rice for the perfect side dish.
Beans: Refried beans, black beans, or pinto beans complement the enchiladas beautifully and add some extra heartiness to the meal.

Tortilla Chips: Crunchy chips are a great accompaniment, especially if you serve the enchiladas with salsa or guacamole on the side.
Fresh Salad: A crisp, refreshing side salad with a light vinaigrette balances out the richness of the enchiladas.
Sour Cream and Guacamole: Don’t forget to offer some sour cream and guacamole on the side for an extra creamy touch!

Additional Tips

Adjust the Spice: If you’re looking for a milder version, simply omit some or all of the jalapeños, or replace them with bell peppers.
Make Ahead: You can assemble the enchiladas ahead of time and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the cooking time if baking from the fridge.
Freezing: These enchiladas freeze well! Prepare and assemble them, then cover tightly with foil and freeze. When ready to bake, thaw in the fridge overnight and bake as directed.

Vegetarian Option: Swap the chicken for a combination of black beans, corn, and roasted vegetables for a delicious vegetarian version.

FAQ Section

Q1: Can I use corn tortillas instead of flour tortillas?
A1: Yes! Corn tortillas will work, but keep in mind they may break apart more easily. You can warm them in a dry pan for a few seconds to soften them before using.

Q2: Can I make this dish spicy?
A2: Absolutely! You can add more jalapeños to the filling or sauce for an extra kick. If you love heat, consider adding some diced habaneros or chipotle peppers for a smoky, fiery flavor.

Q3: Can I use a different kind of cheese?
A3: Yes, feel free to experiment with different cheeses like pepper jack for an extra spicy kick, or even gouda for a creamy twist.

Q4: Can I make the sauce without sour cream?
A4: If you want to avoid sour cream, you can use Greek yogurt or a bit of cream cheese instead. Both will add creaminess to the sauce.

Q5: How do I store leftovers?
A5: Store leftover enchiladas in an airtight container in the fridge for up to 3 days. Reheat them in the oven or microwave until warmed through.

Q6: Can I use shredded chicken breast instead of rotisserie chicken?
A6: Yes, shredded cooked chicken breast works perfectly in this recipe. You can either cook it yourself or use leftover chicken!

Q7: Can I prepare this dish ahead of time?
A7: Yes! You can assemble the enchiladas, cover them tightly, and refrigerate for up to 24 hours before baking. Just bake as directed when you’re ready.

Q8: Is there a way to make this dish gluten-free?
A8: Absolutely! You can swap the flour tortillas for gluten-free tortillas and check that your cream of chicken soup is gluten-free.

Q9: Can I freeze these enchiladas?
A9: Yes, freeze the unbaked enchiladas before adding the sauce. Wrap them tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. When you’re ready to bake, thaw them overnight and top with the sauce before baking.

Q10: How do I make the enchiladas spicier without using jalapeños?
A10: You can try adding a bit of hot sauce, diced chipotle peppers in adobo sauce, or even some cayenne pepper to the sauce for an extra kick.

Conclusion

These Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce are the ultimate comfort food with a zesty twist! Whether you’re serving them for a weeknight dinner, a gathering with friends, or just to treat yourself, they’re sure to be a hit. The combination of creamy, cheesy, and spicy flavors will have everyone coming back for seconds. Enjoy!

Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce