Description

These Jalapeño Popper Cheesy Chicken Enchiladas offer a creamy, spicy, and irresistibly flavorful meal, combining shredded chicken, melted cheeses, and a zesty homemade sauce. Perfectly baked to golden perfection, they bring a delightful twist on classic enchiladas with a hint of jalapeño heat.

Ingredients

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For the Enchiladas:

2 cups cooked, shredded chicken
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup diced jalapeños (fresh or pickled)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/4 teaspoon salt

For the Sauce:

1 cup sour cream (or Greek yogurt for a healthier option)
1 cup chicken broth
2 tablespoons all-purpose flour
1 teaspoon chili powder (optional, for added heat)

Other Ingredients:

8 flour tortillas
1 cup shredded Monterey Jack cheese

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking while baking.
Prepare Filling: In a mixing bowl, combine the cooked, shredded chicken with softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt until well mixed.
Assemble Enchiladas: Spoon the chicken mixture evenly onto each flour tortilla, then roll them tightly and place seam-side down into the prepared baking dish.
Make Sauce Base: In a saucepan over medium heat, whisk together the chicken broth and all-purpose flour until smooth, ensuring there are no lumps.
Add Cream and Spices: Stir in the sour cream (or Greek yogurt) and optional chili powder into the broth-flour mixture, cooking while stirring until the sauce thickens slightly.
Pour Sauce and Add Cheese: Evenly pour the thickened sauce over the rolled enchiladas and sprinkle shredded Monterey Jack cheese on top.
Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
Cool and Serve: Allow the enchiladas to cool for a few minutes after baking before serving to enhance flavors and avoid burns.

Notes

You can substitute Greek yogurt for sour cream to make the sauce healthier without compromising creaminess.
Adjust the amount of jalapeños to control the level of spiciness according to your preference.
Make sure to grease the baking dish to prevent sticking and make cleanup easier.
Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.
For a gluten-free option, substitute flour tortillas and flour in the sauce with gluten-free alternatives.