Description
These Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce are a flavorful Tex-Mex twist on classic enchiladas, filled with a creamy, spicy chicken mixture and topped with a rich, creamy sauce.
Ingredients
Scale
For the Filling:
- 2 cups cooked, shredded chicken
- 1 (8 oz) block cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup pickled jalapeños, chopped
- 1/4 cup green onions, chopped
- 1/2 teaspoon garlic powder
For the Enchiladas:
- 8 flour tortillas
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar or Monterey Jack cheese (for topping)
- Optional: fresh jalapeños and chopped cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a bowl, combine chicken, cream cheese, cheddar, Monterey Jack, jalapeños, green onions, and garlic powder. Mix well.
- Spoon filling onto tortillas, roll tightly, and place seam-side down in the dish.
- In a saucepan, melt butter, whisk in flour, then slowly add milk. Cook until thickened, remove from heat, and stir in sour cream, salt, and pepper.
- Pour sauce over enchiladas, sprinkle with cheese.
- Bake for 20-25 minutes. Broil for a golden top if desired.
- Garnish with fresh jalapeños and cilantro before serving.
Notes
- For extra heat, use fresh jalapeños or a mix with pickled. Leftover rotisserie chicken works well too. Serve with rice, beans, or salad.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 90 mg
