Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce
Ingredients You’ll Need
For the Filling:
1 lb cooked shredded chicken (rotisserie or grilled works great)
½ cup cream cheese , softened
½ cup shredded cheddar cheese
4–6 jalapeños , diced (seeds removed for less heat)
4 strips cooked bacon , crumbled
2 cloves garlic , minced
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
For the Creamy Sauce:
½ cup sour cream
½ cup mayonnaise
¼ cup milk (whole milk recommended)
½ cup shredded cheddar cheese
1 tablespoon butter
1 teaspoon garlic powder
1 teaspoon dried dill (or 1 tbsp fresh)
Salt and pepper to taste
For Assembly:
8–10 flour tortillas (8-inch), warmed
1 cup shredded Mexican blend cheese (for topping)
Optional toppings : Chopped green onions, extra jalapeños, crushed tortilla chips, or bacon bits
Step-by-Step Instructions
Step 1: Prep the Filling
In a mixing bowl, combine the shredded chicken , cream cheese , cheddar cheese , diced jalapeños , crumbled bacon , minced garlic , onion powder , smoked paprika , salt , and pepper . Mix until everything is well combined and the chicken is evenly coated in the cheesy, spicy mixture.
Step 2: Make the Creamy Sauce
In a small saucepan over medium heat, melt the butter . Whisk in the sour cream , mayonnaise , milk , garlic powder , dill , salt , and pepper . Cook for 2–3 minutes, stirring constantly, until warm and slightly thickened. Set aside.
Step 3: Warm the Tortillas
Heat the tortillas in a microwave or skillet to make them pliable. This prevents them from cracking when rolled.
Step 4: Assemble the Enchiladas
Spread a thin layer of the creamy sauce in the bottom of a 9x13-inch baking dish.
Place a few tablespoons of the chicken filling in the center of each tortilla.
Roll up the tortillas tightly and place them seam-side down in the dish.
Pour the remaining creamy sauce over the rolled enchiladas.
Sprinkle Mexican blend cheese generously over the top.
Step 5: Bake to Perfection
Preheat your oven to 350°F (175°C) .
Cover the dish with foil and bake for 20 minutes .
Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden.
Let rest for 5 minutes before serving.
Step 6: Garnish and Serve
Top with crushed tortilla chips , chopped green onions , or extra crumbled bacon . Serve hot with a side of guacamole, salsa, or a simple garden salad.
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