Hold onto your taste buds, because these Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce are about to take your dinner game to the next level! Picture this: juicy chicken, oozing with gooey cheese and spicy jalapeños, all wrapped up in soft tortillas and smothered with a dreamy, creamy sauce. It’s a flavor-packed dish that’s just as comforting as it is exciting. Whether you’re serving it for Taco Tuesday or a cozy dinner with friends, this recipe is sure to impress. Trust me, this one’s a crowd-pleaser that’ll make everyone come back for seconds!
Why You’ll Love Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce
If you love the smoky, creamy, and slightly spicy goodness of jalapeño poppers, then these enchiladas are your new best friend. Here’s why this dish is a total game-changer:
Versatile: Whether you’re serving it for a weeknight dinner or a special occasion, this dish fits every scenario. You can also customize the level of spice depending on your taste.
Budget-Friendly: With simple ingredients like chicken, cheese, and tortillas, this recipe won’t break the bank. Plus, it’s filling enough to feed a crowd!
Quick and Easy: With just a little bit of prep and assembly, you’ll have these enchiladas baked and ready to enjoy in under an hour.
Customizable: Add more or fewer jalapeños depending on how much heat you like. You can even mix in other ingredients like black beans, corn, or avocado to switch things up.
Crowd-Pleasing: The combination of cheesy chicken, a creamy sauce, and the kick of jalapeños makes this a flavor-packed meal that everyone will love. It’s comfort food at its finest!
Ingredients in Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce
Get ready to gather these simple yet flavorful ingredients for a dish that’s going to make you the star of the kitchen:
Chicken Breasts: The juicy, tender chicken is the star of these enchiladas. It gets mixed with creamy cheese and spicy jalapeños to create that perfect filling.
Jalapeños: These bring the heat and flavor! Roasted or fresh, jalapeños give this dish that signature spicy kick that’s balanced perfectly with the creamy sauce.
Cream Cheese: This brings that luscious creaminess to the enchilada filling and the sauce. It’s what makes each bite melt in your mouth.
Shredded Cheddar Cheese: You can’t have a cheesy chicken enchilada without cheddar! It adds richness and flavor to the filling and sauce.
Tortillas: Soft flour tortillas are the perfect vessel to hold all the cheesy, creamy goodness of the chicken filling.
Sour Cream: This adds a bit of tanginess to the creamy sauce, balancing the richness and giving it a nice smooth texture.
Green Chiles: These add a mild heat and a burst of flavor to the sauce, making it extra delicious without overpowering the other flavors.
Garlic Powder & Onion Powder: These seasonings help elevate the flavor of both the filling and the sauce. They add depth without taking away from the creamy, cheesy goodness.
Milk: This helps thin out the sauce and makes it velvety smooth, creating that perfect consistency for a pourable, cheesy topping.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create these creamy, cheesy enchiladas:
Preheat Your Oven: Start by preheating your oven to 375°F (190°C). This will ensure your enchiladas cook evenly and get that golden, bubbly top.
Cook the Chicken: In a large skillet, cook the chicken breasts until they’re fully cooked and easy to shred. You can either boil, bake, or sauté the chicken. Once cooked, shred the chicken with two forks.
Prepare the Filling: In a large bowl, combine the shredded chicken, cream cheese, shredded cheddar cheese, chopped jalapeños, and a pinch of garlic powder and onion powder. Mix everything together until it’s evenly combined. This cheesy, spicy mixture is the heart of your enchiladas!
Assemble the Enchiladas: Lightly grease a baking dish. Take each tortilla and add a generous scoop of the cheesy chicken filling in the center. Roll it up and place it seam-side down in the prepared dish. Repeat with the remaining tortillas.
Make the Creamy Sauce: In a saucepan over medium heat, melt some butter and add the milk, sour cream, green chiles, garlic powder, and onion powder. Stir continuously until the sauce is smooth and heated through. Taste and adjust seasoning if needed.
Top the Enchiladas: Pour the creamy sauce over the rolled-up enchiladas, making sure each one is covered with that luscious, cheesy goodness.
Bake to Perfection: Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and the sauce is bubbling. The top should be golden and slightly crispy.
Finishing Touches: Once done, remove from the oven and let the enchiladas cool for a few minutes before serving.
Serve and Enjoy: Serve the enchiladas hot, garnished with fresh cilantro, extra jalapeños, or a squeeze of lime. You can also pair them with a side of rice, beans, or a light salad.
Nutrition Facts:
Servings: 6
Calories per serving: 450
Preparation Time
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
How to Serve Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce
These enchiladas are great on their own, but they pair wonderfully with a variety of sides. Here are a few serving suggestions:
- Serve with Spanish rice, black beans, and guacamole for a complete meal.
- Pair with a fresh, tangy salad to balance the richness of the enchiladas.
- Add some extra jalapeños or hot sauce on the side for those who love a little extra heat.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- If you want to make these enchiladas spicier, leave the seeds in the jalapeños or add more of them.
- Make the sauce ahead of time and store it in the fridge for up to a week—it’ll save you some prep time later.
- Want to make this dish even creamier? Add more cream cheese or a bit of shredded Monterey Jack cheese to the filling.
FAQs
1. Can I use a different type of cheese in this recipe?
Yes! Cheddar, pepper jack, or Monterey Jack work great. Use your favorite cheese for extra flavor.
2. Can I make these enchiladas ahead of time and bake them later?
Yes! Assemble the enchiladas, cover them tightly, and refrigerate for up to 24 hours before baking.
3. How can I make the sauce spicier?
Add more diced jalapeños, a pinch of cayenne pepper, or a few dashes of hot sauce to the sauce.
4. Can I use a different type of tortilla for this recipe?
Yes! Flour tortillas work well, but you can also use corn tortillas for a more traditional taste.
5. Can I freeze these enchiladas for later?
Yes! Assemble them without baking, wrap tightly, and freeze for up to 3 months. Bake from frozen at 375°F (190°C) for about 45 minutes.
6. Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a great time-saver and adds extra flavor.
7. Can I make this dish vegetarian?
Yes! Replace the chicken with sautéed mushrooms, black beans, or a mix of roasted veggies.
8. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
9. Can I add other ingredients like beans or corn to the filling?
Yes! Black beans, corn, or diced bell peppers make great additions for extra texture and flavor.
10. How do I know when the enchiladas are done baking?
The cheese should be melted, and the sauce should be bubbly around the edges—usually around 25-30 minutes at 375°F (190°C).
Conclusion
Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce are the perfect blend of comfort food and bold flavor. The creamy filling, spicy kick, and rich sauce make every bite irresistible. Whether you’re cooking for your family, friends, or just yourself, this dish is guaranteed to be a hit. So, gather your ingredients, get ready to indulge, and enjoy these cheesy, creamy, spicy enchiladas that will leave everyone asking for more!
Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Course, Mexican, Tex‑Mex
- Method: Baking
- Cuisine: Mexican-American / Tex‑Mex
Description
A bold twist on classic enchiladas, these spicy, cheesy chicken enchiladas are filled with tender shredded chicken, diced jalapeños, and a blend of cream cheese and shredded cheeses. Smothered in a homemade creamy, cumin-infused sauce and baked until bubbly, this Tex‑Mex favorite brings heat and comfort to your dinner table.
Ingredients
For the Enchiladas:
- 2 cups cooked, shredded chicken
- 8–10 flour tortillas (or corn, if preferred)
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1–2 jalapeños, seeded and finely diced (adjust to taste)
- 1/4 cup diced green onions
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the Creamy Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Optional: 1/2 cup extra shredded cheddar cheese for added richness
Instructions
-
Preheat Oven:
- Preheat your oven to 375°F (190°C).
-
Prepare Filling:
- In a medium bowl, mix together the shredded chicken, cream cheese, cheddar, Monterey Jack, sour cream, diced jalapeños, green onions, garlic powder, salt, and pepper until well combined.
-
Assemble Enchiladas:
- Warm the tortillas briefly in the microwave to make them pliable.
- Spoon a generous amount of the chicken mixture onto each tortilla and roll them up tightly.
- Place the rolled enchiladas seam side down in a greased 9×13-inch baking dish.
-
Make the Creamy Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Stir in the flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in the chicken broth and heavy cream, stirring constantly until the sauce thickens (about 3–4 minutes).
- Add the ground cumin and season with salt and pepper. Stir in the extra cheddar (if using) until melted.
-
Bake:
- Pour the creamy sauce evenly over the enchiladas in the baking dish.
- Bake in the preheated oven for 20–25 minutes, or until the sauce is bubbly and the enchiladas are heated through.
-
Serve:
- Garnish with additional green onions, cilantro, or a squeeze of lime, if desired. Serve hot with your favorite sides such as avocado slices or salsa.
Notes
- For extra tang, consider adding a squeeze of lime juice to the filling before rolling.
- If you prefer a crispier top, sprinkle a little extra cheese over the enchiladas during the last 5 minutes of baking.
This dish pairs well with a light salad or a side of refried beans.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg