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Jalapeño Popper Cheesy Chicken Enchiladas With Creamy Sauce

These Jalapeño Popper Cheesy Chicken Enchiladas bring together the spicy flavor profile of jalapeños and creamy cheese sauce with tender chicken wrapped in soft tortillas. They are perfect for a family dinner or a gathering with friends!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course main dish
Cuisine Mexican
Servings 4 People
Calories 480 kcal

Equipment

  • 1 oven
  • 1 9x13-inch baking dish
  • 2 mixing bowls
  • 1 whisk
  • 1 saucepan
  • 1 wooden spoon
  • 1 measuring cups and spoons
  • 1 cutting board

Ingredients
  

  • 2 cups cooked shredded chicken
  • 1 cup cream cheese softened (8 oz)
  • 1 cup shredded sharp cheddar cheese divided
  • 1 cup jalapeños diced (fresh or pickled)
  • 6 large flour tortillas
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a large mixing bowl, combine the shredded chicken, softened cream cheese, half of the shredded cheddar cheese (½ cup), and diced jalapeños. Season with garlic powder, onion powder, cumin, salt, and pepper. Mix well until creamy and combined.
  • In a separate bowl, whisk together the sour cream and chicken broth to make your creamy sauce.
  • Spread about ½ cup of the creamy sauce on the bottom of the 9x13-inch baking dish.
  • Take one tortilla and add about ½ cup of the chicken mixture to it. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
  • Pour the remaining creamy sauce evenly over the top of the enchiladas and sprinkle the remaining cheddar cheese over the sauce.
  • Bake in the preheated oven for 25-30 minutes or until the top is bubbly and golden.
  • Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro if desired before serving.

Notes

For added heat, leave some seeds in the jalapeños or use hot sauce in the creamy sauce.
Feel free to customize the filling with other ingredients such as black beans or corn for variety.
These enchiladas are great for meal prep and can be refrigerated or frozen before baking. Simply adjust baking times if baking from frozen.