Description
These Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce are a delicious twist on classic enchiladas, combining the flavors of jalapeño poppers with cheesy chicken filling and a creamy sauce. Perfect for a comforting and flavorful dinner!
Ingredients
Scale
For the Filling:
- 2 cups cooked shredded chicken
- 1 (8 oz) package cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 2–3 jalapeños, seeded and finely diced
- ¼ cup cooked, crumbled bacon
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
For the Enchiladas:
- 8 flour tortillas (8-inch)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese (for sauce)
- 1 tablespoon diced green chilies (optional)
- Chopped cilantro for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Prepare the Filling: Mix shredded chicken, cream cheese, cheddar, Monterey Jack, jalapeños, bacon, garlic powder, onion powder, and salt until smooth. Spoon onto tortillas and roll up.
- Make the Sauce: Melt butter in a saucepan, stir in flour, add milk gradually, then stir in sour cream, Monterey Jack cheese, and green chilies if using.
- Assemble: Pour the sauce over the enchiladas in the baking dish.
- Bake: Bake for 20–25 minutes until heated through. Broil for 1–2 minutes for a golden top.
- Serve: Garnish with cilantro and serve warm.
Notes
- Adjust jalapeños to taste.
- Can be made ahead and baked the next day.
- Pair with rice or a green salad.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 430
- Sugar: 3g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 95mg
