Creamy Jalapeno Chicken Enchiladas
Tender shredded chicken is wrapped in tortillas, smothered with a creamy jalapeno sauce, topped with melted cheese, and baked until golden. A perfect dish for family dinners or entertaining when you want Tex‑Mex comfort food with a spicy kick.
Time
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 6
Ingredients
For the Filling
3 cups cooked shredded chicken (rotisserie works great)
1 cup Monterey Jack cheese, shredded
½ cup cream cheese, softened
½ cup sour cream (or Greek yogurt)
1 small onion, finely diced
1–2 jalapenos, finely chopped (remove seeds for less heat)
½ tsp garlic powder
Salt & black pepper, to taste
For the Sauce
2 tbsp olive oil
2 tbsp all‑purpose flour
2 cups chicken broth
½ cup heavy cream (or half‑and‑half)
1 cup Monterey Jack cheese, shredded
1 jalapeno, thinly sliced
¼ tsp cumin
Salt & pepper, to taste
For Assembly
8–10 medium flour tortillas
1 cup cheddar cheese, shredded
Fresh cilantro, chopped (for garnish)
Lime wedges, for serving
Instructions
Step 1: Make the Filling
In a bowl, combine shredded chicken, Monterey Jack cheese, cream cheese, sour cream, onion, jalapenos, garlic powder, salt, and pepper. Mix until creamy and well blended.
Step 2: Make the Creamy Jalapeno Sauce
In a saucepan, melt butter over medium heat.
Stir in flour to make a roux; cook 1 minute.
Slowly whisk in chicken broth until smooth.
Stir in heavy cream, cheese, jalapeno slices, cumin, salt, and pepper. Simmer until thickened (5–6 minutes).
Step 3:Assemble the Enchiladas
Preheat oven to 190°C (375°F).
Spread ½ cup of the sauce in the bottom of a greased 9×13-inch baking dish.
Fill each tortilla with chicken mixture, roll tightly, and place seam‑side down in the dish.
Pour remaining sauce over enchiladas.
Sprinkle cheddar cheese evenly on top.
Step 4:Bake
Bake uncovered for 20–25 minutes, until hot and bubbly with golden cheese.
Step 5:Garnish & Serve
Top with cilantro, serve with lime wedges, and enjoy warm.
Notes & Tips
Spice control: Use only 1 jalapeno and remove seeds for milder flavor, or add more for extra heat.
Shortcut: Use rotisserie chicken to cut down prep time.
Make ahead: Assemble, cover, and refrigerate up to 24 hours before baking.
Side ideas: Pair with Spanish rice, refried beans, or a simple avocado salad.
Frequently Asked Questions
Q: Can I freeze these enchiladas?
Yes — assemble without baking, cover tightly, and freeze up to 3 months. Bake from frozen at 180°C (350°F) for 40–45 minutes.
Q: Can I use corn tortillas?
Yes — just warm them first so they don’t tear when rolling.
Q: Can I lighten this recipe?
Swap cream cheese for light cream cheese and heavy cream for milk or evaporated milk.
Nutritional Information
Calories: 560
Protein: 34 g
Fat: 26 g
Carbohydrates: 42 g
Fiber: 4 g
Sugar: 5 g
Sodium: 790 mg