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Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce

Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce
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Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce combine tender shredded chicken, spicy jalapeños, melty cheddar and Monterey Jack cheeses, and a luscious creamy sauce, creating a comforting and flavorful dish with a perfect balance of heat and cheese. Ideal for family meals, gatherings, or meal prep, these enchiladas offer a satisfying, cheesy, and slightly spicy experience everyone will enjoy.

Ingredients

Scale

Chicken

  • 2 cups cooked, shredded chicken breast or thighs

Spices & Aromatics

  • 2 fresh jalapeños, seeded and chopped (adjust based on heat preference)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 (4 oz) can green chilies

Cheeses & Dairy

  • 4 oz cream cheese
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Other

  • 1/2 cup chicken broth
  • 8–10 flour tortillas (or corn tortillas for gluten-free option)
  • Fresh cilantro (optional, for garnish)

Instructions

  1. Prepare the Chicken: Cook the chicken using your preferred method—boiling, baking, or slow cooking—until tender. Once cooked, shred the chicken finely to ensure juicy and flavorful bites.
  2. Make the Creamy Jalapeño Cheese Sauce: In a saucepan over medium heat, combine cream cheese, sour cream, chicken broth, green chilies, garlic powder, and onion powder. Stir continuously until smooth and warmed through. Add chopped jalapeños and shredded cheddar and Monterey Jack cheeses, stirring until melted and fully incorporated.
  3. Assemble the Enchiladas: Lay out tortillas and spoon a generous amount of shredded chicken onto each. Top with a helping of the creamy jalapeño cheese sauce, then roll up tightly to form enchiladas. Place them seam side down in a greased baking dish.
  4. Top and Bake: Pour the remaining creamy sauce over the enchiladas, covering them well. Sprinkle additional shredded cheese on top for a golden, bubbly finish. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until bubbly and lightly browned.
  5. Garnish and Serve: Allow the enchiladas to rest for a few minutes after baking. Garnish with fresh cilantro, sliced jalapeños, or chopped green onions before serving.

Notes

  • Use fresh jalapeños for the best flavor and texture; roasting them lightly enhances their sweetness.
  • Don’t overfill tortillas to prevent tearing or falling apart.
  • Let enchiladas rest for 5-10 minutes after baking to thicken the sauce and meld flavors.
  • Shred chicken uniformly for even flavor distribution and easier rolling.
  • Use freshly shredded cheese over pre-shredded for better melting and taste.

Nutrition

Keywords: jalapeño popper, cheesy chicken enchiladas, creamy sauce, spicy enchiladas, easy enchiladas, Mexican comfort food

Find it online: https://sophiemelody.com/jalapeo-popper-cheesy-chicken-enchiladas-with-creamy-sauce/