Description
These Jalapeño Popper Cheesy Chicken Enchiladas feature tender shredded chicken mixed with creamy cheeses, spicy jalapeños, and sweet red bell peppers, all wrapped in soft flour tortillas. Topped with a rich, creamy sauce and melted mozzarella, then baked to bubbly perfection, this dish offers a comforting and flavorful twist on classic enchiladas.
Ingredients
Scale
Chicken 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
Enchiladas
- 8 small flour tortillas
- 1 tablespoon olive oil
- 1/2 cup green onions, chopped
- 1 cup shredded mozzarella cheese (for topping)
Creamy Sauce
- 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 thoroughly until everything is well mixed and the cream cheese is fully incorporated. Set this mixture aside for assembly.
- Prepare the creamy sauce: In a small saucepan, melt the butter over medium heat. Add the flour and whisk continuously to create a roux, cooking for about 1 minute until lightly golden. Gradually pour in the heavy cream and chicken broth while whisking to prevent lumps. Stir in garlic powder, onion powder, cumin, chili powder, salt, and pepper. Allow the sauce to simmer for 3-5 minutes until it thickens, then remove from heat and set aside.
- Assemble the enchiladas: Preheat your oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat and lightly warm each flour tortilla for about 30 seconds on each side to make them pliable. Spread a small layer of the creamy sauce evenly on the bottom of a 9×13-inch baking dish. Place a generous spoonful of the chicken mixture in the center of each tortilla, roll tightly, and arrange seam side down in the baking dish.
- Top with sauce and cheese: Pour the remaining creamy sauce evenly over the enchiladas. Sprinkle shredded mozzarella cheese and chopped green onions over the top for added flavor and color.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, until the cheese melts completely, becomes bubbly, and the sauce bubbles around the edges.
- Serve: Allow the enchiladas to cool for a few minutes before serving. Optionally, garnish with extra chopped green onions or fresh cilantro. Serve alongside rice, beans, or a simple salad for a complete meal.
Notes
- For milder heat, remove all seeds from jalapeños; leave some seeds if you prefer more spice.
- You can substitute cooked, shredded chicken with rotisserie chicken for convenience.
- If flour tortillas are not available, large corn tortillas can be used but may need extra warming to remain pliable.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- To make the dish lower in fat, substitute part of the heavy cream with evaporated milk, though it may slightly affect creaminess.
