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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, gooey cheese, and tender chicken wrapped in soft tortillas and smothered in a luscious creamy sauce. This comforting dish balances bold flavors with smooth textures, making it a perfect family favorite or an impressive meal to share.

Ingredients

Scale

Chicken and Filling

  • 2 cups cooked and shredded chicken breast
  • 2–3 fresh jalapeños, diced
  • 1/2 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced

Enchiladas

  • 8–10 flour tortillas (soft and pliable)

Creamy Sauce

  • 1 cup sour cream
  • 1/2 cup diced green chilies (canned or fresh)
  • 1/2 cup chicken broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt and black pepper, to taste

Instructions

  1. Prepare the Chicken and Jalapeño Filling: Cook and shred the chicken breast. In a skillet, sauté the diced jalapeños with finely chopped onions and minced garlic over medium heat until soft and fragrant. In a mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, Monterey Jack cheese, and the sautéed jalapeño mixture. Mix well to form the filling.
  2. Make the Creamy Sauce: In a saucepan, combine sour cream, green chilies, chicken broth, cumin, paprika, salt, and pepper. Heat gently over low to medium heat, stirring frequently until the sauce is smooth, creamy, and slightly thickened.
  3. Assemble the Enchiladas: Spoon a generous amount of the chicken-jalapeño filling onto each flour tortilla. Roll the tortillas tightly and place them seam-side down in a greased baking dish. Once the dish is full, pour the creamy sauce evenly over the enchiladas, then sprinkle extra cheddar and Monterey Jack cheese on top for a golden crust.
  4. Bake to Perfection: Preheat your oven to 375°F (190°C). Bake the assembled enchiladas for 20-25 minutes until the cheese is bubbly and slightly browned. Remove from oven and let cool for 5 minutes before serving.

Notes

  • Prep Ahead: Cook and shred chicken a day in advance to save time during assembly.
  • Balance the Heat: Remove seeds and membranes from jalapeños if you prefer milder spice.
  • Cheese Quality: Use freshly shredded cheese for better melting results.
  • Don’t Overstuff: Avoid overfilling tortillas to prevent tearing when rolling.
  • Rest Before Serving: Allow the enchiladas to rest for 5 minutes after baking to let the sauce set.

Nutrition

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

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