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Creamy Jalapeño Chicken Enchiladas

creamy jalapeño chicken enchiladas - featured image
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A quick and easy spicy comfort meal featuring tender shredded chicken rolled in tortillas and smothered in a creamy jalapeño sauce with melted cheese.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken recommended)
  • 2 fresh jalapeños, seeds removed for milder heat or left in for more kick (roasted for smoky flavor)
  • 4 oz (115g) cream cheese, softened
  • ½ cup (120ml) sour cream
  • 1 can (4 oz/113g) diced green chilies
  • 2 cups (200g) shredded Monterey Jack or cheddar cheese (or a mix)
  • 2 cloves garlic, minced
  • ½ small onion, finely chopped
  • 8–10 small flour tortillas
  • ½ cup (120ml) chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • Fresh cilantro (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Roast jalapeños under broiler or over gas flame until skin is charred and blistered. Let cool, peel off skin, and remove seeds if desired.
  3. In a blender or food processor, combine roasted jalapeños, softened cream cheese, sour cream, diced green chilies, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Blend until smooth and creamy.
  4. Heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
  5. Stir the creamy jalapeño sauce into the skillet with onions and garlic. Cook for 3-5 minutes, stirring frequently, until sauce thickens slightly. Remove from heat.
  6. Mix shredded chicken with half of the shredded cheese (1 cup) in a bowl. Season lightly with salt and pepper.
  7. Warm tortillas briefly in microwave or skillet to make pliable. Spoon about ¼ cup of chicken mixture onto each tortilla, roll tightly, and place seam-side down in prepared baking dish.
  8. Pour creamy jalapeño sauce evenly over rolled enchiladas. Sprinkle remaining shredded cheese on top.
  9. Bake uncovered for 20-25 minutes until cheese is bubbly and golden around edges.
  10. Remove from oven and let rest for 5 minutes before serving. Garnish with fresh cilantro if desired.

Notes

Roasting jalapeños adds smoky depth. Warm tortillas before rolling to prevent tearing. Sauce consistency is key: thin with broth if too thick, simmer longer if too thin. Can prepare and assemble ahead, refrigerate, then bake fresh. Freeze unbaked for up to 2 months.

Nutrition

Keywords: jalapeño, chicken enchiladas, creamy sauce, spicy comfort food, easy dinner, weeknight meal

Find it online: https://lucydishes.com/creamy-jalape-n-o-chicken-enchiladas-recipe-easy-spicy-comfort-meal/