Description
Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce combine the bold flavors of your favorite appetizer with a Tex-Mex twist! Packed with shredded chicken, cream cheese, jalapeños, and cheddar, then smothered in a luscious creamy sauce—this dinner is a cheesy, spicy, irresistible hit.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 6 oz cream cheese, softened
- 1/2 cup diced pickled or fresh jalapeños (adjust to taste)
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup cooked and crumbled bacon (optional)
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- 8 flour tortillas (8-inch size)
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 1/2 cups milk
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- Chopped fresh cilantro or green onions, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix shredded chicken, cream cheese, diced jalapeños, 1 cup cheddar cheese, bacon (if using), garlic powder, salt, and pepper.
- Spoon the chicken mixture evenly into each tortilla, roll them up, and place seam-side down in the prepared baking dish.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and cook until slightly thickened, about 3–5 minutes.
- Stir in sour cream and Monterey Jack cheese until melted and smooth. Season with salt and pepper to taste.
- Pour the creamy sauce over the enchiladas and sprinkle with remaining 1/2 cup cheddar cheese.
- Bake uncovered for 20–25 minutes, or until hot and bubbly. Broil for 2–3 minutes at the end for a golden top, if desired.
- Garnish with chopped cilantro or green onions and serve warm.
Notes
- Rotisserie chicken makes prep super easy.
- Use less jalapeño or remove seeds for a milder version.
- Great for meal prep—reheats well the next day!
- Try using corn tortillas for a gluten-free version.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 3g
- Sodium: 690mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg
Keywords: jalapeño popper enchiladas, cheesy chicken enchiladas, creamy jalapeño sauce, spicy enchiladas, Tex-Mex chicken dinner