If you’re looking for the ultimate comfort food with a bold, spicy twist, Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce are about to become your new obsession. Think tender shredded chicken in a rich, creamy filling with just the right pop of jalapeño heat, all wrapped in soft tortillas and blanketed with an outrageously cheesy homemade sauce. These enchiladas are what happens when a beloved bar snack meets weeknight dinner vibes—and trust me, every single bite is next-level delicious!
Ingredients You’ll Need
It’s incredible how just a handful of down-to-earth ingredients can transform into something unforgettable. Each element brings a little magic—flavor, creaminess, color, or that irresistible cheesy pull, so don’t skimp!
- Cooked chicken: Shred up leftovers or use a store-bought rotisserie chicken for an instant shortcut.
- Cream cheese: This brings luxuriously silky texture and subtle tang that pairs so well with the jalapeños.
- Sour cream: Adds cool creaminess and tang for perfectly balanced filling.
- Mayonnaise: Helps create that extra luscious, never-dry filling.
- Fresh jalapeños: For bright, zippy heat—remove seeds if you want it milder.
- Garlic powder: A background note that boosts all the savory flavors.
- Onion powder: Adds depth and a hint of sweetness to the filling.
- Cumin: That earthy, toasty note grounds the whole dish.
- Smoked paprika: Adds a gentle smokiness that echoes the popper vibe.
- Shredded cheddar cheese: Melty, bold, and sharp—do not skip this one!
- Shredded Monterey Jack cheese: Super melty and mild, it plays so nicely with cheddar.
- Large flour tortillas: Sturdy enough to hold all that goodness, easy to roll.
- Butter: For the creamy sauce—think silky, glossy finish.
- All-purpose flour: Forms the base of your creamy sauce—don’t worry, it cooks out quickly!
- Milk: Whole milk is best for maximum creaminess, but any will do.
- Salt and black pepper: The simple duo that makes every ingredient shine.
- Pickled jalapeños: For punchy garnish and that touch of tangy spice.
- Fresh cilantro: A bright finish, tieing the whole flavor story together.
How to Make Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce
Step 1: Prepare the Filling
In a big mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, mayo, diced fresh jalapeños, garlic powder, onion powder, cumin, smoked paprika, and half of both shredded cheeses. Give it all a good mix—your filling should look creamy and packed with colorful flecks of spice.
Step 2: Roll and Arrange the Enchiladas
Divide the chicken mixture evenly among the flour tortillas. Roll each one tight, then place them seam-side down in a well-greased 9×13-inch baking dish. Fit them snuggly—you want every bite to be plump and full.
Step 3: Make the Creamy Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and let it cook for a minute until bubbly and golden (goodbye raw flour taste). Slowly whisk in the milk, stirring constantly for a silky-smooth sauce. Season with salt and pepper, and simmer until thickened slightly—about 3 to 4 minutes.
Step 4: Assemble and Top
Pour that creamy sauce all over the enchiladas, making sure everything gets coated. Sprinkle the rest of the cheddar and Monterey Jack cheeses over the top, and get ready for cheesy heaven.
Step 5: Bake to Golden Perfection
Slide the dish uncovered into a preheated 375°F oven. Bake for about 25 to 30 minutes, until the top is bubbling and golden with melted cheese. The kitchen will smell absolutely dreamy!
Step 6: Garnish and Serve
Let it cool just a bit, then scatter on plenty of tangy pickled jalapeños and fresh chopped cilantro for a finishing touch. The garnishes wake everything up and bring a little pop of freshness with every bite.
How to Serve Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce
Garnishes
The toppings shouldn’t be skipped! Pile on the pickled jalapeño slices for a briny kick, sprinkle fresh cilantro for herbal brightness, or even add a dash of hot sauce or extra crumbled bacon if you like. Each garnish deepens the flavor and brings a pretty pop of color.
Side Dishes
These Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce are rich, so simple sides work best—think fluffy Mexican rice, homemade refried beans, or a crunchy green salad with lime dressing. A scoop of guacamole or a spoonful of fresh pico de gallo also helps balance the heat and creaminess.
Creative Ways to Present
For a fun twist, serve the enchiladas family-style straight from the baking dish with a “build your own garnish bar.” Or, slice the enchiladas into pinwheels for party appetizers! You can even make mini versions with street taco–size tortillas for game day grub.
Make Ahead and Storage
Storing Leftovers
Enchiladas hold up beautifully in the fridge. Transfer leftovers to an airtight container, and they’ll keep for up to 3 days. The flavors meld and get even better—if you can resist eating them all at once!
Freezing
Absolutely! Assemble the dish (but don’t bake), wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed. Perfect for busy nights when you need a cozy dinner on hand.
Reheating
Cover with foil and reheat in a 350°F oven until hot and bubbly, about 20-25 minutes. Or, microwave individual portions in 1-2 minute bursts. Add a splash of milk if the sauce is especially thick after chilling.
FAQs
Can I use corn tortillas instead of flour?
Definitely! Corn tortillas add a lovely earthy flavor and are naturally gluten free. Warm them up a bit before rolling so they don’t crack, and proceed as directed.
Is this recipe super spicy?
Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce have a gentle, crowd-pleasing heat. You can control the spice by removing jalapeño seeds or using fewer peppers, and the creamy sauce mellows things out beautifully.
Can I make this dish vegetarian?
Absolutely. Swap out the chicken for sautéed mushrooms, roasted veggies, beans, or even a tofu scramble. The filling is easy to customize to match any dietary needs!
What’s the best way to shred chicken quickly?
If you have a stand mixer, toss warm cooked chicken breasts in the bowl and let the paddle attachment do the work. Otherwise, two forks pull chicken apart effortlessly. Leftover rotisserie chicken is the ultimate shortcut!
Can I assemble these enchiladas ahead of time?
You sure can. Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce can be assembled up to 24 hours before baking. Just cover tightly and refrigerate—add a few extra minutes to the bake time straight from the fridge.
Final Thoughts
If you’re craving a guaranteed crowd-pleaser, it’s time to bake up a batch of Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce. Each cheesy, spicy, creamy bite feels like a celebration. Whether you’re sharing them with friends or saving them all for yourself, these enchiladas are bound to become a regular favorite. Enjoy every single forkful!
Print
Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 enchiladas (about 6 servings)
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mexican-Inspired, Fusion
- Diet: Non-Vegetarian
Description
These Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce are a delightful fusion of spicy and creamy flavors. Stuffed with a zesty chicken mixture, rolled in tortillas, and baked in a luscious creamy sauce, they are the perfect comfort food with a kick.
Ingredients
For the Enchiladas:
- 3 cups cooked chicken, shredded
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 jalapeños, finely diced (seeds removed for less heat)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 8 large flour tortillas
- 2 tablespoons butter
For the Creamy Sauce:
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish:
- 1/2 cup pickled jalapeños, sliced
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare the Filling: In a large bowl, combine shredded chicken, cream cheese, sour cream, mayonnaise, fresh jalapeños, garlic powder, onion powder, cumin, smoked paprika, and half of both cheeses. Mix until well combined.
- Fill and Roll: Divide the filling evenly among tortillas, roll them tightly, and place seam-side down in the baking dish.
- Make the Creamy Sauce: In a saucepan, melt butter over medium heat, whisk in flour, and cook for 1 minute. Slowly whisk in milk until smooth, then season with salt and pepper. Simmer until slightly thickened, about 3–4 minutes.
- Assemble and Bake: Pour the sauce evenly over the enchiladas, then top with the remaining cheese. Bake uncovered for 25–30 minutes until bubbly and golden.
- Garnish and Serve: Garnish with pickled jalapeños and chopped cilantro before serving.
Notes
- For extra flavor, mix crumbled cooked bacon into the chicken filling.
- These enchiladas can be assembled ahead and refrigerated up to 24 hours before baking.
- Serve with Mexican rice, refried beans, or a fresh salad.
