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Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce

Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce
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Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce combine spicy jalapeños, melty cheddar and Monterey Jack cheeses, and tender shredded chicken in soft flour tortillas, all smothered in a rich and luscious creamy sauce. This bold-flavored, comforting dish elevates classic enchiladas with a jalapeño popper twist, perfect for family dinners, gatherings, or festive occasions.

Ingredients

Scale

Filling Ingredients

  • 2 cups cooked and shredded chicken breast
  • 2 fresh jalapeños, diced (seeds removed for milder heat if desired)
  • 1/2 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp paprika

Creamy Sauce Ingredients

  • 1 cup sour cream
  • 1/2 cup chicken broth
  • 1 can (4 oz) diced green chilies
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • Salt and pepper, to taste

Additional Ingredients

  • 8 soft flour tortillas
  • Cooking spray or oil for greasing baking dish

Instructions

  1. Prepare the Chicken Filling: Cook chicken breasts until tender, then shred finely. In a skillet, sauté diced jalapeños, garlic, and onion until softened and aromatic. In a large bowl, combine shredded chicken, cream cheese, cheddar, Monterey Jack, sautéed jalapeños and aromatics. Season with cumin and paprika to infuse warmth and mix well.
  2. Make the Creamy Sauce: In a medium saucepan over medium heat, whisk together sour cream, chicken broth, diced green chilies, shredded cheddar, and Monterey Jack. Stir continuously until the sauce is smooth, thickened, and cheesy. Season with salt and pepper to taste.
  3. Assemble the Enchiladas: Warm the tortillas until flexible. Spoon a generous amount of the chicken filling into the center of each tortilla, then roll tightly. Place each rolled tortilla seam-side down in a greased baking dish. Pour the creamy sauce evenly over the enchiladas to cover them completely.
  4. Bake to Perfection: Preheat the oven to 375°F (190°C). Bake the enchiladas for about 20 minutes or until the sauce is bubbling and the cheese on top is melted and slightly golden. Remove from oven and let rest for a few minutes before serving.

Notes

  • Remove jalapeño seeds for milder heat, or keep some for spicier enchiladas.
  • Shred chicken finely for smooth filling and easier rolling.
  • Warm tortillas before filling to prevent cracking.
  • Allow enchiladas to rest after baking for the best texture and flavor melding.
  • Use freshly shredded cheese for better melting and richer taste than pre-shredded varieties.

Nutrition

Keywords: jalapeño popper, cheesy chicken enchiladas, creamy sauce, spicy enchiladas, comfort food, Mexican cuisine

Find it online: https://jamescookes.com/jalapeo-popper-cheesy-chicken-enchiladas-with-creamy-sauce/