If you love bold and creamy flavors wrapped up in a comforting classic, then this Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce Recipe is going to become your new obsession. Imagine tender shredded chicken blended with spicy jalapeños and melty cheeses, all rolled into warm tortillas and smothered in a luscious, dreamy sauce that brings everything together—it’s like a fiesta on your plate that’s perfect for a family dinner or any gathering where you want to impress without stress. This dish delivers layers of flavor, a hint of heat, and irresistibly gooey cheese that will have everyone asking for seconds.
Ingredients You’ll Need
Getting ready to make these enchiladas is a breeze because the ingredients are straightforward yet incredibly impactful. Each component works harmoniously to create the perfect balance of creaminess, spice, and texture that makes this dish so memorable.
- 3 cups cooked chicken, shredded: Using rotisserie chicken saves time and adds juicy flavor.
- 1 package (8 oz) cream cheese, softened: This adds the dreamy, creamy base for the filling.
- 1 cup shredded sharp cheddar cheese: Delivers a sharp, tangy bite that complements the chicken perfectly.
- 1/2 cup diced jalapeños (seeds removed for less heat): Adds just the right kick without overwhelming the dish.
- 1/2 cup diced red bell pepper: Brings a sweet crunch and vibrant color to balance the heat.
- 1 tablespoon olive oil: Essential for warming the tortillas evenly and adding a subtle richness.
- 8 small flour tortillas: Soft and flexible, these wrap all the delicious filling beautifully.
- 1/2 cup green onions, chopped: Adds freshness and a mild onion flavor as a topping.
- 1 cup shredded mozzarella cheese (for topping): Melts perfectly to create that irresistible golden crust.
- 1 tablespoon butter: The start of the creamy sauce, adding richness.
- 1 tablespoon all-purpose flour: Helps thicken the sauce to just the right consistency.
- 1 1/2 cups heavy cream: Makes the sauce luxuriously creamy and smooth.
- 1/2 cup chicken broth: Adds depth and a savory note to the sauce.
- 1 teaspoon garlic powder: Infuses the sauce with warm, savory undertones.
- 1/2 teaspoon onion powder: Enhances the flavor complexity without overpowering.
- 1/4 teaspoon ground cumin: A subtle earthiness that ties the spices together.
- 1/4 teaspoon chili powder: Adds gentle smoky warmth to the sauce.
- Salt and pepper to taste: Essential to bring all the flavors into perfect harmony.
How to Make Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce Recipe
Step 1: Prepare the Chicken Mixture
In a medium bowl, combine the shredded chicken, softened cream cheese, sharp cheddar cheese, diced jalapeños, and red bell pepper. Stir everything together until the cream cheese is fully blended and the mixture feels creamy yet studded with colorful peppers. This filling is the heart of your enchiladas, giving you that classic jalapeño popper vibe with a cheesy, spicy punch.
Step 2: Make the Creamy Sauce
In a small saucepan, melt butter over medium heat. Then whisk in the flour to form a roux and cook it gently for about a minute to develop a light golden color. Slowly pour in the heavy cream and chicken broth while whisking constantly to keep the sauce silky smooth. Season with garlic powder, onion powder, cumin, chili powder, salt, and pepper. Let the sauce simmer for 3 to 5 minutes until it thickens beautifully. This sauce is what transforms these enchiladas from tasty to unbelievably rich and comforting.
Step 3: Warm the Tortillas and Assemble
Preheat your oven to 375°F (190°C). Heat the olive oil in a large skillet over medium heat and warm each tortilla for about 30 seconds on each side until soft and pliable. Spoon a good amount of the chicken mixture into the center of each tortilla, then tightly roll them up and place seam side down in a greased 9×13-inch baking dish. This step ensures the tortillas hold all that cheesy goodness securely without breaking.
Step 4: Add Sauce and Cheese Topping
Pour the remaining creamy sauce evenly over the rolled enchiladas, making sure each one gets a generous coating. Next, sprinkle shredded mozzarella and chopped green onions on top to add a gooey, golden crust that practically melts in your mouth. This layer gives the dish a beautifully bubbly finish once it’s baked.
Step 5: Bake to Perfection
Place the dish in the oven and bake for 20 to 25 minutes. You’ll know it’s ready when the cheese is perfectly melted and bubbling, and the sauce gently bubbles around the edges. At this point, the flavors have melded into a creamy, spicy symphony that’s hard to resist.
Step 6: Let Cool and Serve
Allow the enchiladas to cool for a few minutes before serving so the sauce can set slightly. This dish shines when served warm and fresh from the oven. Feel free to garnish with extra green onions or fresh cilantro for a pop of color and brightness.
How to Serve Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce Recipe
Garnishes
Adding a sprinkle of fresh chopped green onions or cilantro instantly brightens the dish with herbaceous notes. A dollop of sour cream can also provide a cool counterpoint to the spicy jalapeños, while a squeeze of lime adds a zingy freshness that cuts through the richness.
Side Dishes
This dish pairs wonderfully with simple sides like Mexican rice or refried beans, which soak up every drop of the creamy sauce. A crunchy salad with lime vinaigrette or roasted veggies also complements the richness and balances the meal beautifully.
Creative Ways to Present
For a party or gathering, serve the enchiladas in a large ceramic baking dish right from the oven so your guests can help themselves. Alternatively, individual servings garnished with avocado slices and a sprinkle of cotija cheese add a festive flair. You can even add a small ramekin of extra sauce on the side for dipping or drizzling.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the dish just as delicious the next day.
Freezing
You can freeze the assembled but unbaked enchiladas by covering them tightly with foil and plastic wrap. They will keep well for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking as directed.
Reheating
Reheat individual portions in the microwave for 2 to 3 minutes or until warmed through. For best texture, reheat leftovers covered in the oven at 350°F for 15-20 minutes to regain that bubbly, melty perfection.
FAQs
Can I make this recipe with spicy seeds included in the jalapeños?
Absolutely! Including the seeds will increase the heat level significantly, so adjust according to your spice preference. If you love a fiery kick, go for it; otherwise, removing seeds is a safer bet to keep the heat moderate.
What can I substitute for the heavy cream in the sauce?
If you want a lighter version, you can use half-and-half or whole milk mixed with a bit of flour to thicken. Keep in mind the sauce won’t be as rich and creamy but will still be delicious.
Is it possible to use corn tortillas instead of flour tortillas?
Yes, corn tortillas can work, but they are less pliable and might tear when rolling. Warming them thoroughly and lightly brushing with oil can help them become more flexible for rolling.
Can I make the enchiladas vegetarian?
Definitely! Replace the shredded chicken with sautéed mushrooms, black beans, or a mix of your favorite veggies. The creamy sauce and cheese will keep the dish indulgent and satisfying.
How spicy is the Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce Recipe?
The heat level is moderate since the jalapeños have the seeds removed and balanced by creamy cheese and sauce. You can always adjust the spice by adding more or fewer jalapeños or including the seeds if you prefer more heat.
Final Thoughts
Trust me, once you’ve tried this Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce Recipe, it will become a beloved staple in your dinner rotation. It’s the perfect blend of spicy, creamy, and cheesy all in one satisfying bite. Whether you’re cooking for family, friends, or just want to treat yourself, this recipe never disappoints. Give it a go—you’re going to love every flavor-packed moment!
Print
Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Jalapeño Popper Cheesy Chicken Enchiladas are a flavorful twist on classic enchiladas, combining shredded chicken, cream cheese, jalapeños, and cheddar for a spicy and creamy filling. Topped with a luscious creamy sauce and melted mozzarella, these enchiladas deliver a comforting, cheesy experience with a hint of heat, perfect for a family dinner or casual gathering.
Ingredients
Filling
- 3 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 package (8 oz) cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced jalapeños (seeds removed for less heat)
- 1/2 cup diced red bell pepper
Tortillas & Topping
- 8 small flour tortillas
- 1 cup shredded mozzarella cheese (for topping)
- 1/2 cup green onions, chopped
Cooking & Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Prepare the chicken mixture: In a medium bowl, combine the shredded chicken, cream cheese, sharp cheddar cheese, diced jalapeños, and diced red bell pepper. Stir well until the cream cheese is fully incorporated and the mixture is uniform. Set aside to allow flavors to meld.
- Prepare the creamy sauce: In a small saucepan over medium heat, melt the butter. Add the flour and whisk continuously to form a roux, cooking for about one minute until it turns lightly golden. Slowly pour in the heavy cream and chicken broth while whisking constantly to prevent lumps. Add garlic powder, onion powder, cumin, chili powder, salt, and pepper. Bring the sauce to a gentle simmer and cook for 3-5 minutes until it thickens. Remove from heat and set aside.
- Assemble the enchiladas: Preheat your oven to 375°F (190°C). Heat the olive oil in a large skillet over medium heat. Lightly warm each flour tortilla in the skillet for about 30 seconds per side to make them soft and pliable. Spread a small amount of the creamy sauce on the bottom of a 9×13-inch baking dish. Spoon a generous amount of the chicken mixture onto the center of each tortilla, roll tightly, and place seam side down in the baking dish.
- Top with sauce and cheese: Pour the remaining creamy sauce evenly over the rolled enchiladas in the dish. Sprinkle shredded mozzarella cheese and chopped green onions over the top for a flavorful and colorful finish.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden, and the sauce is simmering around the edges.
- Serve: Remove from the oven and let the enchiladas rest for a few minutes to set. Garnish with additional chopped green onions or cilantro if desired. Serve warm with your choice of sides such as rice, beans, or a fresh salad.
Notes
- Removing seeds from jalapeños reduces the heat for a milder dish; leave seeds in for more spice.
- Rotisserie chicken is a convenient shortcut that adds great flavor and texture.
- Warm tortillas before rolling to prevent tearing and make rolling easier.
- You can substitute green onions with fresh cilantro for a different flavor profile.
- For a lower-fat version, consider using reduced-fat cream cheese and milk instead of heavy cream.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
