Jalapeno Cream Cheese Chicken Enchiladas are a creamy, cheesy, and mildly spicy twist on traditional enchiladas. These enchiladas feature shredded chicken mixed with cream cheese, jalapeños, and melted cheese, all wrapped in soft tortillas and baked in a rich, flavorful sauce. The result is a dish that perfectly balances heat, creaminess, and comfort.
Jalapeno Cream Cheese Chicken Enchiladas:
Whether served for a family dinner or a special gathering, these enchiladas are sure to impress. The cream cheese cools the jalapeño heat while keeping the filling luscious and rich, creating a mouthwatering fusion of flavors in every bite.
History:
Enchiladas originated in Mexico, where tortillas were traditionally filled with meat, beans, or cheese and covered in chili sauce. Over time, creative home cooks have added their own twists — like cream cheese and jalapeños — to create more indulgent and flavorful versions. The combination of spicy peppers and creamy sauce is a popular Tex-Mex innovation that brings bold flavor to this beloved classic.
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Jalapeno Cream Cheese Chicken Enchiladas
Ingredients
- 2 cups cooked, shredded chicken
- 1 (8 oz) package cream cheese, softened
- 2–3 fresh jalapeños, finely diced (seeded for less heat)
- 1 ½ cups shredded Monterey Jack or cheddar cheese, divided
- 8 flour tortillas (8-inch size)
- 1 cup sour cream
- 1 cup chicken broth
- 2 tbsp butter
- 2 tbsp flour
- ½ tsp garlic powder
- ½ tsp cumin
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- In a bowl, combine shredded chicken, cream cheese, diced jalapeños, and 1 cup of cheese. Mix until creamy.
- Divide the filling evenly among tortillas, roll them up, and place seam-side down in the baking dish.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Whisk in chicken broth, sour cream, garlic powder, cumin, salt, and pepper until smooth and slightly thickened.
- Pour the sauce over the enchiladas and top with remaining cheese.
- Bake uncovered for 25–30 minutes, or until bubbly and golden on top.
- Garnish with cilantro or green onions before serving.
Notes
- Adjust the number of jalapeños for your preferred spice level.
- Use rotisserie chicken for convenience.
- Substitute green chiles for jalapeños for a milder flavor.
- Corn tortillas can be used for a more traditional enchilada style.
- Add a squeeze of lime juice before serving for freshness.
Tips for Jalapeno Cream Cheese Chicken Enchiladas:
- Warm tortillas before filling to prevent cracking.
- Add a little salsa verde to the sauce for extra zest.
- Shred your own cheese for the best melt and flavor.
- Pair with Mexican rice or refried beans for a full meal.
- Freeze leftovers for an easy reheat dinner.
FAQs for Jalapeno Cream Cheese Chicken Enchiladas:
Q: Can I make these enchiladas ahead of time?
Yes, assemble them ahead and refrigerate up to 24 hours before baking.
Q: Can I use canned jalapeños instead of fresh?
Absolutely, canned jalapeños add a tangy flavor and are less spicy.
Q: How can I make them extra creamy?
Add a few tablespoons of sour cream or heavy cream to the filling mixture.
Q: Can I make this dish spicier?
Add diced green chilies or a few drops of hot sauce to the sauce or filling.
Q: What’s the best cheese for this recipe?
Monterey Jack, Pepper Jack, or a blend of cheddar and mozzarella works beautifully.
Conclusion:
Jalapeno Cream Cheese Chicken Enchiladas are a creamy, spicy, and satisfying Tex-Mex dish that’s sure to become a family favorite. With tender chicken, tangy cream cheese, and the perfect jalapeño kick, this easy baked dinner delivers restaurant-quality flavor right from your kitchen.