Description
How to make creamy Jalapeño Popper Cheesy Chicken Enchiladas with tender chicken and a spicy kick that your whole family will devour.
Ingredients
Scale
- Enchilada Foundation:
- 3 cups shredded cooked chicken
- 12 (6-inch) corn tortillas
- 1 (19-ounce) can green enchilada sauce
- 1/2 cup chicken broth
- 1/2 yellow onion, finely diced
- Creamy Popper Core:
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 3–4 fresh jalapeños, seeded and minced (plus extra for garnish)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Aromatics & Spices:
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- Seasoning & Garnish:
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- Prep Ingredients: Start by dicing your onion, mincing garlic and jalapeños (remember to seed them for less heat!). Have your shredded cooked chicken ready and soften your cream cheese. This quick prep ensures a smooth cooking process for your Jalapeño Popper Cheesy Chicken Enchiladas – Creamy.
- Make Filling: In a large bowl, combine the shredded chicken, softened cream cheese, sour cream, minced jalapeños, half of the cheddar, half of the Monterey Jack, garlic, cumin, chili powder, salt, and pepper. Mix until well combined and creamy.
- Blend Sauce: In a separate bowl, whisk together the green enchilada sauce and chicken broth until thoroughly combined. This creates the perfect base for the rich sauce that will envelop your delicious Jalapeño Popper Cheesy Chicken Enchiladas – Creamy.
- Assemble Enchiladas: Warm tortillas to make them pliable. Spoon a generous amount of the creamy chicken filling down the center of each, roll them up, and place seam-side down in a greased 9×13 inch baking dish.
- Bake Enchiladas: Pour the blended enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheddar and Monterey Jack cheeses on top. Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden brown.
- Garnish & Serve: Once out of the oven, let your Jalapeño Popper Cheesy Chicken Enchiladas – Creamy rest for a few minutes. Garnish generously with fresh cilantro and extra minced jalapeños. Serve warm and enjoy this comforting family favorite!
Notes
Always warm corn tortillas before filling to prevent cracking and ensure easy, neat rolling.
Store leftover enchiladas in an airtight container in the refrigerator for 3-4 days.
Feel free to swap cheddar and Monterey Jack with Colby Jack or Pepper Jack for varied cheesy goodness.
Serve these warm with Mexican rice, black beans, or a simple green salad to balance the richness.
Prepare chicken filling and sauce 1-2 days ahead; assemble and bake just before serving for convenience.
**Allergy Information:** Dairy