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Jalapeño Popper Cheesy Chicken Enchiladas topped with melted cheese and jalapeños

Jalapeño Popper Cheesy Chicken Enchiladas

These enchiladas are creamy, spicy, and packed with flavor, perfect for a comforting, delicious dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups cooked, shredded chicken
  • 1 cup cream cheese, softened Do not skimp on quality
  • 1 cup shredded cheddar cheese Block cheese wins over pre-shredded
  • ½ cup diced jalapeños (fresh or pickled) Adjust based on heat preference
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ¼ teaspoon salt
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
Other
  • 8 pieces flour tortillas Warm tortillas roll better
  • 1 cup shredded Monterey Jack cheese

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease a baking dish.
  2. In a mixing bowl, combine shredded chicken, cream cheese, cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt.
  3. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
Making the Sauce
  1. In a saucepan over medium heat, whisk together chicken broth and flour until smooth.
  2. Stir in sour cream (or Greek yogurt) and chili powder, cooking until slightly thickened.
Final Steps
  1. Pour the sauce over the enchiladas and sprinkle with Monterey Jack cheese.
  2. Bake for 20-25 minutes or until cheese is melted and bubbly.
  3. Let cool slightly before serving.

Notes

Warm tortillas roll easier. Don't drown enchiladas in sauce to prevent them from falling apart. Pickled jalapeños can reduce heat for a milder taste.