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Jalapeño Popper Cheesy Chicken Enchiladas

Irresistible Jalapeño Popper Cheesy Chicken Enchiladas Delight

Delight your taste buds with these Jalapeño Popper Cheesy Chicken Enchiladas, a creamy and spicy comfort food perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 enchiladas
Course: Chicken
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 oz Cream Cheese substitute with dairy-free cream cheese for vegan version
  • 2 cups Shredded Cheddar Cheese can substitute with mozzarella for a milder taste
  • 1/2 cup Diced Jalapeños use fresh, pickled, or canned; deseed for less spice
  • 2 cups Shredded Chicken rotisserie chicken can be a convenient substitute
  • 1 tsp Garlic Powder fresh garlic can also be used for a more robust taste
  • 1 tsp Onion Powder fresh onions sautéed might be a flavorful alternative
  • 1 tsp Cumin omit for a milder taste
  • 1 tsp Salt adjust to taste
For the Sauce
  • 1 cup Sour Cream or Greek Yogurt; plain yogurt can be a healthier alternative
  • 1 cup Chicken Broth vegetable broth can be used for vegetarian option
  • 1 tbsp Flour a gluten-free blend can be used for gluten-free version
  • 1 tbsp Chili Powder optional, omit if preferred
For Assembly
  • 8 pieces Tortillas use corn or flour tortillas based on dietary requirements

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • Medium saucepan
  • skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. In a large bowl, blend softened cream cheese, shredded cheddar, diced jalapeños, garlic powder, onion powder, cumin, and salt until smooth. Fold in shredded chicken.
  3. Warm tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable. Keep warm in a clean kitchen towel.
  4. Lay a warm tortilla flat, spoon filling down the center, and roll tightly seam-side down in the baking dish.
  5. In a medium saucepan, whisk together sour cream, chicken broth, flour, and chili powder until thickened, about 4-5 minutes.
  6. Pour sauce evenly over enchiladas in the baking dish, sprinkle additional cheese on top.
  7. Cover with aluminum foil and bake for 20 minutes, then remove foil and bake for an additional 10 minutes until bubbly and golden.
  8. Let cool slightly, garnish as desired, and serve with rice, beans, or a fresh side salad.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 10gCholesterol: 75mgSodium: 700mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Assemble enchiladas a day ahead and store in the refrigerator for convenience.

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