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

Scale

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

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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.