Jalapeño Popper Cheesy Chicken Enchiladas
Cheesy, creamy enchiladas with a spicy jalapeño twist, perfect for weeknight dinners or special gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
- 2 cups cooked chicken
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup chicken broth
- 2 tbsp all-purpose flour
- 1 tsp chili powder
- 1/4 tsp salt
- 1/2 tsp cumin
- 8 flour tortillas
- 1 cup cheddar cheese
- 1 cup cream cheese
- 1 cup Monterey jack cheese
- 1 cup sour cream
- 1/2 cup diced jalapeños (fresh or pickled)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the cooked chicken, garlic powder, onion powder, chicken broth, all-purpose flour, chili powder, salt, cumin, diced jalapeños, cheddar cheese, cream cheese, and Monterey jack cheese in a large skillet and stir until well mixed and heated through.
- Spoon the creamy chicken mixture into each tortilla, roll them up, and place them seam-side down in a baking dish.
- Mix the sour cream with a bit of chicken broth until pourable, then pour it over the enchiladas in the baking dish.
- Sprinkle any remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes or until the cheese is bubbling and golden brown.
- Serve hot, garnished with additional jalapeños if desired.
Notes
Garnish with fresh cilantro or sliced green onions for added color. For a cooler element, serve with avocado or guacamole.