Description
Creamy, spicy, and melty jalapeño popper chicken enchiladas for a comforting family meal.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup diced jalapeños (fresh or pickled)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ¼ teaspoon salt
- 1 cup sour cream (or Greek yogurt)
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 1 teaspoon chili powder (optional)
- 8 flour tortillas
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- Combine the shredded chicken, cream cheese, cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt in a mixing bowl.
- Fill each tortilla with about ¼ cup of the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Whisk together the chicken broth and flour in a saucepan over medium heat until smooth and slightly thickened.
- Stir in the sour cream (or Greek yogurt) and chili powder, cooking until slightly thickened and creamy.
- Pour the sauce evenly over the enchiladas and sprinkle with Monterey Jack cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
These enchiladas can be assembled a day ahead and stored in the fridge. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 2g
- Sodium: 640mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg