If you’re looking for a tasty twist on a classic dish, look no further than Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce. This recipe combines the spicy kick of jalapeños with creamy cheese and tender chicken, all wrapped up in soft tortillas and topped with a delicious sauce. It’s perfect for a weeknight dinner or a fun gathering with friends!
Why Make This Recipe
There are many reasons to love this recipe! First, it’s incredibly simple to make, ensuring you spend less time in the kitchen and more time enjoying your meal. Second, it combines the flavors of jalapeño poppers with the comfort of enchiladas, offering a taste that is both familiar and exciting. Plus, it’s a great way to use leftover chicken, making it both economical and satisfying!
How to Make Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce
Ingredients:
- 2 cups cooked, shredded chicken
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños (fresh or pickled)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small flour tortillas
- 1 cup enchilada sauce
- 1 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- Chopped green onions for garnish
Directions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, salt, and black pepper. Mix until well combined.
- Take a tortilla and spoon a generous amount of the chicken mixture onto the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish.
- Repeat this process with the remaining tortillas and filling.
- In a separate bowl, mix the enchilada sauce and sour cream together until smooth.
- Pour this creamy sauce over the rolled enchiladas, ensuring they are well covered.
- Sprinkle the shredded Monterey Jack cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly before garnishing with chopped green onions.
- Serve warm and enjoy this delightful twist on traditional enchiladas!
How to Serve Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce
Serve these enchiladas hot right out of the oven. They are delicious on their own, but you can also pair them with some fresh salsa, guacamole, or a side salad for a complete meal. Garnishing with chopped green onions adds a nice touch of color and flavor!
How to Store Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce
To store leftovers, let the enchiladas cool completely. Place them in an airtight container in the refrigerator. They will keep well for 3-4 days. If you want to freeze them, wrap tightly in plastic wrap and then in foil. Freeze for up to 3 months. Reheat in the oven or microwave when you’re ready to enjoy them again!
Tips to Make Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce
- You can adjust the heat by using more or fewer jalapeños based on your preference.
- For added flavor, try mixing in some cooked bacon or sweet corn with the chicken filling.
- If you want a little extra crispiness on top, broil the enchiladas for a minute or two after baking.
Variation
Feel free to customize the filling! You can use different types of cheese, like pepper jack for extra heat or a mix of cheeses for more flavor. You can also swap chicken for shredded beef or even black beans for a vegetarian option.
FAQs
1. Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas and keep them covered in the fridge for up to a day before baking. Just add a few extra minutes to the baking time if they are cold from the fridge.
2. What if I don’t like jalapeños?
You can skip the jalapeños or substitute them with mild green chiles or bell peppers for a milder flavor.
3. Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas! Just make sure to warm them slightly first to prevent them from breaking when you roll them.
Enjoy cooking and savoring your Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce!
Jalapeño Popper Cheesy Chicken Enchiladas
Ingredients
Filling
- 2 cups cooked, shredded chicken Use leftover chicken for convenience.
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup diced jalapeños (fresh or pickled) Adjust based on heat preference.
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 small flour tortillas
Sauce and Topping
- 1 cup enchilada sauce
- 1 cup sour cream
- ½ cup shredded Monterey Jack cheese
- to taste chopped green onions for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, salt, and black pepper. Mix until well combined.
- Take a tortilla and spoon a generous amount of the chicken mixture onto the center. Roll the tortilla tightly and place it seam-side down in a greased baking dish.
- Repeat this process with the remaining tortillas and filling.
Assembly
- In a separate bowl, mix the enchilada sauce and sour cream together until smooth.
- Pour this creamy sauce over the rolled enchiladas, ensuring they are well covered.
- Sprinkle the shredded Monterey Jack cheese on top.
Baking
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly before garnishing with chopped green onions.
Serving
- Serve warm and enjoy this delightful twist on traditional enchiladas!
