Description
These Cheesy Jalapeño Chicken Enchiladas are a perfect blend of creamy, spicy, and cheesy flavors, all wrapped in soft tortillas. With just the right amount of heat, they make a deliciously satisfying meal for any night of the week!
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a large baking dish.
- In a bowl, mix the shredded chicken, softened cream cheese, shredded cheddar, diced jalapeños, crumbled bacon, minced garlic, onion powder, smoked paprika, salt, and pepper. Stir until well combined.
- In a saucepan over medium heat, melt the butter. Stir in garlic powder, dried dill, salt, and pepper. Add the sour cream, mayonnaise, and milk, whisking until smooth. Stir in shredded cheddar cheese and cook until melted and creamy. Remove from heat.
- Spoon the chicken mixture evenly into the warmed tortillas. Roll them up and place them seam-side down in the prepared baking dish.
- Pour the creamy sauce over the enchiladas, making sure they are fully covered. Sprinkle the shredded Mexican blend cheese evenly on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and top with chopped green onions, extra jalapeños, crushed tortilla chips, or bacon bits if desired. Serve hot and enjoy!
Notes
- For a milder flavor, remove the seeds from the jalapeños before adding them to the filling.
- You can substitute grilled chicken or rotisserie chicken for a quicker option.
- If you want extra cheesy enchiladas, feel free to add more cheese in both the filling and the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Comfort Food
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg
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