Mouthwatering Jalapeño Popper Cheesy Chicken Enchiladas

These enchiladas transform the classic jalapeño popper into a hearty main course, featuring tender chicken, zesty jalapeños, and a rich, creamy, cheesy sauce. They are comforting, bold, and perfect for an easy weeknight meal!

Table of Contents

• Ingredients for Jalapeño Popper Enchiladas
• Simple Step-by-Step Instructions
• Chef’s Notes & Variations
• FAQs (Frequently Asked Questions)
• Conclusion

Ingredients for Jalapeño Popper Enchiladas

This bold, creamy recipe yields 8 enchiladas (4 servings):

For the Filling

• Cream Cheese, softened: 8 oz (Adds richness; can sub Greek yogurt)
• Shredded Cheddar Cheese: 1 cup (Can swap with Monterey Jack)
• Diced Jalapeños: 1/2 cup (Use pickled for milder flavor)
• Shredded Cooked Chicken: 2 cups (Rotisserie chicken is convenient)
• Garlic Powder, Onion Powder, Cumin, Salt: 1 tsp each (Adjust salt to taste)

For the Tortillas and Sauce

• Tortillas (flour or corn): 8 pieces (Corn tortillas for a gluten-free option)
• Sour Cream (or Greek Yogurt): 1 cup (Creates the creamy sauce base)
• Chicken Broth: 1 cup (Adds moisture; vegetable broth works too)
• Flour: 1/4 cup (Thickens the sauce; use cornstarch for GF)
• Chili Powder: 1 tbsp (optional, adds heat and complexity)

Garnish

• Additional Shredded Cheese, Fresh Chopped Cilantro: As needed

Simple Step-by-Step Instructions

Step 1: Prep and Mix Filling

• Preheat: Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
• Filling: In a large bowl, mix together the softened cream cheese, 1 cup shredded cheddar, diced jalapeños, garlic powder, onion powder, cumin, and salt.
• Blend: Blend well, then fold in the 2 cups of shredded cooked chicken until fully combined into a creamy mixture.

Step 2: Assemble Enchiladas

• Warm Tortillas: Warm the tortillas in a microwave or on a skillet until they are pliable to prevent tearing.
• Roll: Fill each tortilla with the chicken mixture. Roll them up tightly and place seam-side down in the prepared baking dish.

Step 3: Make the Sauce

• Sauce: In a saucepan over medium heat, whisk together the sour cream, chicken broth, flour, and chili powder (if using).
• Thicken: Stir continuously until the sauce thickens and bubbles gently. The result should be velvety and pourable.

Step 4: Bake

• Sauce and Topping: Pour the sauce generously over the rolled enchiladas, ensuring they are well-coated. Sprinkle with additional shredded cheese.
• Bake Covered: Cover the dish with foil and bake for 20 minutes.
• Bake Uncovered: Remove the foil and continue baking for another 10 minutes until the top is bubbly and golden brown.

Step 5: Serve

Serve hot, garnished with freshly chopped cilantro and your choice of sides, such as Mexican rice or black beans.

Chef’s Notes & Variations

• Make-Ahead: You can assemble the entire dish up to 3 days in advance (covered and refrigerated) or freeze unbaked for up to 3 months.
• Gluten-Free: Use corn tortillas instead of flour, and substitute the flour in the sauce with cornstarch (use a 1:2 ratio of cornstarch to flour).
• Spice Control: For a fun, extra kick, slice fresh jalapeños on top before baking. For less heat, use pickled jalapeños in the filling.

FAQs (Frequently Asked Questions)

• Can I use a different protein?Yes, shredded pork or ground beef can be substituted for the chicken. Ensure the meat is fully cooked before mixing it into the filling.
• My sauce is too thick. How can I thin it?Whisk in an extra splash of chicken broth or milk until the sauce reaches your desired pourable consistency.
• How do I know the chicken is heated through?Since the chicken is already cooked, the dish is done when the sauce is bubbly, the cheese is melted, and the internal temperature reaches 165°F (74°C).

Davis Janet

Jalapeño Popper Cheesy Chicken Enchiladas

These enchiladas transform the classic jalapeño popper into a hearty main course, featuring tender chicken, zesty jalapeños, and a rich, creamy, cheesy sauce. They are comforting, bold, and perfect for an easy weeknight meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Dish

Cuisine: Fusion, Mexican, Tex-Mex

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz Cream Cheese, softened (can sub Greek yogurt) (Filling)
• 1 cup Shredded Cheddar Cheese (can swap with Monterey Jack) (Filling)
• 0.5 cup Diced Jalapeños (use pickled for milder flavor) (Filling)
• 2 cups Shredded Cooked Chicken (Rotisserie chicken is convenient) (Filling)
• 1 tsp Garlic Powder (Filling)
• 1 tsp Onion Powder (Filling)
• 1 tsp Cumin (Filling)
• 1 tsp Salt (adjust to taste) (Filling)
• 8 pieces Tortillas (flour or corn) (Tortillas and Sauce)
• 1 cup Sour Cream (or Greek Yogurt) (Tortillas and Sauce)
• 1 cup Chicken Broth (vegetable broth works too) (Tortillas and Sauce)
• 0.25 cup Flour (use cornstarch for GF) (Tortillas and Sauce)
• 1 tbsp Chili Powder (optional, adds heat and complexity) (Tortillas and Sauce)
• Additional Shredded Cheese (Garnish)
• 0.25 cup Fresh Chopped Cilantro (Garnish)

Equipment

• Baking dish for $8text{ enchiladas}$
• Saucepan for making the sauce

Method

 

1. Preheat your oven to $375^{circ}text{F}$ ($190^{circ}text{C}$) and lightly grease a baking dish. In a large bowl, mix together the softened cream cheese, $1text{ cup}$ shredded cheddar, diced jalapeños, garlic powder, onion powder, cumin, and salt. Blend well, then fold in the $2text{ cups}$ of shredded cooked chicken until fully combined into a creamy mixture.
2. Warm the tortillas in a microwave or on a skillet until they are pliable to prevent tearing. Fill each tortilla with the chicken mixture. Roll them up tightly and place seam-side down in the prepared baking dish.
3. In a saucepan over medium heat, whisk together the sour cream, chicken broth, flour, and chili powder (if using). Stir continuously until the sauce thickens and bubbles gently. The result should be velvety and pourable. (If sauce is too thick, whisk in a splash of milk or broth.)
4. Pour the sauce generously over the rolled enchiladas, ensuring they are well-coated. Sprinkle with additional shredded cheese. Cover the dish with foil and bake for $20text{ minutes}$. Remove the foil and continue baking for another $10text{ minutes}$ until the top is bubbly and golden brown. Internal temperature should reach $165^{circ}text{F}$ ($74^{circ}text{C}$).
5. Serve hot, garnished with freshly chopped cilantro and your choice of sides, such as Mexican rice or black beans.

Notes

You can assemble the entire dish up to $3text{ days}$ in advance (covered and refrigerated) or freeze unbaked for up to $3text{ months}$. For a gluten-free option, use corn tortillas and substitute the flour in the sauce with cornstarch (use a 1:2 ratio of cornstarch to flour). For less heat, use pickled jalapeños; for extra kick, slice fresh jalapeños on top before baking.

Conclusion

These Jalapeño Popper Cheesy Chicken Enchiladas are the perfect comforting main course, blending savory chicken, creamy cheese, and a gentle kick of jalapeño heat into one satisfying dish.