Print

Jalapeño Popper Cheesy Chicken Enchiladas

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delicious enchiladas filled with creamy cheese, tender chicken, and spicy jalapeños, baked to perfection.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • ½ cup diced jalapeños (fresh or pickled)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • 1 cup sour cream (or Greek yogurt)
  • 1 cup chicken broth
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chili powder (optional, for added heat)
  • 8 flour tortillas
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Preheat the oven to 375°F (190°C) and grease a baking dish to prevent sticking.
  2. Combine the shredded chicken, cream cheese, cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt until thoroughly mixed in a mixing bowl.
  3. Take one tortilla and fill it with a generous amount of the chicken mixture. Roll it tightly and place it seam-side down in the greased baking dish. Repeat this process for all tortillas.
  4. Whisk together the chicken broth and flour in a saucepan over medium heat until smooth.
  5. Stir in the sour cream (or Greek yogurt) and chili powder, cooking for a few minutes until slightly thickened.
  6. Pour the sauce evenly over the enchiladas in the baking dish, making sure to cover them completely.
  7. Sprinkle shredded Monterey Jack cheese on top.
  8. Bake for 20-25 minutes or until the cheese is melted and bubbly.

Notes

Allow the enchiladas to sit for about 5 minutes after baking for easier slicing.

Nutrition

Find it online: https://sousviderecipe.com/jalapeno-popper-cheesy-chicken-enchiladas-2/