Description
If you love bold heat paired with rich, melty cheese, these jalapeño popper–inspired chicken enchiladas are about to become a favorite. Tender shredded chicken gets mixed with creamy cheese, spicy peppers, and warm spices, then wrapped in soft tortillas and baked under a luscious, tangy sauce until golden and bubbling.
Ingredients
Scale
Chicken Enchilada Filling
- 2 cups shredded, cooked chicken
- 1 cup softened cream cheese
- 1 cup grated cheddar cheese
- ½ cup finely chopped jalapeños, fresh or pickled
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
Creamy Sauce
- 1 cup sour cream or plain Greek yogurt
- 1 cup chicken stock
- 2 tablespoons all-purpose flour
- 1 teaspoon chili powder (optional, for extra warmth)
For Assembly
- 8 flour tortillas
- 1 cup shredded Monterey Jack cheese
Instructions
- Heat the oven to 375°F (190°C) and lightly coat a baking dish with cooking spray or oil.
- In a large bowl, mix the shredded chicken with cream cheese, cheddar, jalapeños, garlic powder, onion powder, cumin, and salt until evenly combined.
- Spoon the filling into each tortilla, roll snugly, and arrange seam-side down in the prepared baking dish.
- In a small saucepan over medium heat, whisk the flour into the chicken stock until smooth and lump-free.
- Add the sour cream (or Greek yogurt) and chili powder, stirring constantly until the sauce thickens slightly.
- Pour the warm sauce evenly over the enchiladas, making sure each one is well coated.
- Sprinkle Monterey Jack cheese across the top.
- Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Remove from the oven and let rest for a few minutes before serving.
Notes
Love extra heat? Scatter sliced jalapeños over the enchiladas before baking for a spicier finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
Nutrition
- Serving Size: 1 enchilada
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg