Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce Recipe

Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 27 reviews
  • Author: Kimberly
  • 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

  1. Preheat the Oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. 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.
  3. Fill and Roll: Divide the filling evenly among tortillas, roll them tightly, and place seam-side down in the baking dish.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/jalapeno-popper-cheesy-chicken-enchiladas-with-creamy-sauce-recipe/