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Jalapeño Popper Cheesy Chicken Enchiladas

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Delicious enchiladas filled with a creamy, spicy mix of chicken, cheese, and jalapeños, covered in a tangy sauce and baked to perfection.

Ingredients

Scale
  • 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
  • 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

  1. Preheat 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.
  4. In a saucepan over medium heat, whisk together chicken broth and flour until smooth.
  5. Stir in sour cream (or Greek yogurt) and chili powder, cooking until slightly thickened.
  6. Pour the sauce over the enchiladas and sprinkle with Monterey Jack cheese.
  7. Bake for 20-25 minutes or until cheese is melted and bubbly.
  8. Let cool slightly before serving.

Notes

Serve hot with lime, extra diced jalapeños, chopped cilantro, or guacamole on the side. Pairs well with rice, beans, or a green salad.

Nutrition

Find it online: https://voxrecipes.com/jalapeno-popper-cheesy-chicken-enchiladas/