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Creamy Jalapeño Popper Cheesy Chicken Enchiladas

Jalapeño Popper Cheesy Chicken Enchiladas are creamy enchiladas filled with shredded chicken, cream cheese, cheddar, and jalapeños, then baked in a rich sour cream sauce until bubbly and golden.
Calories:
Author: Sandra Myers

Ingredients

For the Enchiladas

  • 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

For the Sauce

  • 1 cup sour cream or Greek yogurt
  • 1 cup chicken broth
  • 2 tablespoons all purpose flour
  • 1 teaspoon chili powder optional

Instructions

  • Preheat the oven to 375°F and grease a 9 by 13 inch baking dish.
  • Mix cream cheese, cheddar, jalapeños, garlic powder, onion powder, cumin, and salt until smooth, then fold in shredded chicken.
  • Warm tortillas briefly until soft and pliable.
  • Fill tortillas with the chicken mixture, roll tightly, and place seam side down in the dish.
  • Whisk sour cream or Greek yogurt, chicken broth, flour, and chili powder over medium heat until slightly thickened.
  • Pour sauce evenly over enchiladas and sprinkle with extra cheese if desired.
  • Cover and bake for 20 minutes until bubbly.
  • Uncover and bake 10 more minutes until lightly golden.
  • Rest for 5 minutes, then serve.