Jalapeño Popper Cheesy Chicken Enchiladas
A delightful fusion of creamy, cheesy goodness with a spicy kick, these enchiladas combine comfort with bold flavors, making them a perfect dish for any occasion.
Ingredients
For the Filling
- 2 cups cooked chicken, shredded Rotisserie chicken can be used for a shortcut.
- 1 cup cream cheese, softened Ensure cream cheese is at room temperature for easy mixing.
- 1 cup shredded cheddar cheese Use sharp or mild cheddar according to preference.
- 1/2 cup diced jalapeños (pickled or fresh) Fresh jalapeños will add more heat.
- 1/2 cup chopped green onions For garnish and flavor.
For the Enchiladas
- 8 pieces flour tortillas Use large tortillas for proper filling.
- 2 cups shredded Monterey Jack cheese This provides a nice melting texture.
For the Creamy Sauce
- 2 tablespoons unsalted butter For making the roux.
- 2 tablespoons all-purpose flour Used to thicken the sauce.
- 2 cups chicken broth Homemade or store-bought.
- 1 cup sour cream Adds creaminess and tang.
- to taste salt and pepper Adjust for flavor.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking.
- In a large mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, diced jalapeños, and chopped green onions. Mix until well blended.
Assembly
- Take one tortilla and place about 1/4 cup of filling in the center. Roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
Sauce Preparation
- In a saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk continuously to create a roux.
- Gradually whisk in the chicken broth, stirring until the sauce thickens and becomes smooth.
- Remove the sauce from heat and stir in the sour cream. Season with salt and pepper.
Baking
- Pour the sauce evenly over the assembled enchiladas and sprinkle with shredded Monterey Jack cheese.
- Bake for 25–30 minutes, or until the cheese is bubbly and slightly golden.
- Once baked, garnish with extra chopped green onions and cilantro if desired. Serve with Mexican rice and optional sour cream or guacamole.
Notes
Tips for customization include using fresh jalapeños for added heat, freezing for later use, and experimenting with different cheeses. A vegetarian option is available by substituting chicken with black beans or vegetables.