Description
These Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce combine shredded chicken with a spicy jalapeño and creamy cheese filling, all wrapped in warm flour tortillas. Topped with a rich, flavorful cream sauce and melted mozzarella, they are baked to bubbly perfection, making a deliciously comforting Tex-Mex meal perfect for family dinners or entertaining guests.
Ingredients
Scale
Chicken Filling
- 3 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 package (8 oz) cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced jalapeños (seeds removed for less heat)
- 1/2 cup diced red bell pepper
Enchiladas and Assembly
- 8 small flour tortillas
- 1 tablespoon olive oil
- 1/2 cup green onions, chopped
- 1 cup shredded mozzarella cheese (for topping)
Creamy Sauce
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Prepare the chicken mixture: In a medium bowl, combine shredded chicken, cream cheese, sharp cheddar cheese, diced jalapeños, and diced red bell pepper. Stir thoroughly until the cream cheese is fully incorporated and the mixture is well combined. Set aside.
- Prepare the creamy sauce: In a small saucepan over medium heat, melt the butter. Add the flour and whisk continuously to form a roux, cooking for about 1 minute until it turns lightly golden. Gradually add the heavy cream and chicken broth while whisking to prevent lumps. Stir in garlic powder, onion powder, ground cumin, chili powder, salt, and pepper. Bring the mixture to a simmer and cook for 3-5 minutes until thickened. Remove from heat and set aside.
- Assemble the enchiladas: Preheat the oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat and lightly warm each flour tortilla for about 30 seconds on each side to make them pliable. Spread a small amount of the creamy sauce on the bottom of a 9×13-inch baking dish. Spoon a generous portion of the chicken mixture onto the center of each tortilla, roll it up tightly, and place seam side down in the baking dish.
- Top with sauce and cheese: Pour the remaining creamy sauce evenly over the assembled enchiladas. Sprinkle shredded mozzarella cheese and chopped green onions on top to cover all enchiladas.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and the sauce is simmering around the edges.
- Serve: Allow the enchiladas to cool for a few minutes after baking. Garnish with additional chopped green onions or cilantro if desired. Serve alongside rice, beans, or a fresh salad for a complete meal.
Notes
- Remove jalapeño seeds if you prefer less heat.
- Rotisserie chicken is a great shortcut but you can use any cooked chicken.
- Warming the tortillas makes them easier to roll without cracking.
- You can substitute flour tortillas with corn tortillas if preferred, but warming is advised to prevent cracking.
- For spicier sauce, add extra chili powder or cayenne pepper.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
