Jalapeño Cream Cheese Chicken Enchiladas

Why You’ll Love This Recipe

These enchiladas deliver the perfect balance of creamy and spicy. The jalapeños bring just the right amount of heat, while the cream cheese adds a smooth richness that makes every bite irresistible. It’s an easy, make-ahead-friendly recipe that’s simple to customize to your spice preference. Whether you’re a fan of comfort food or Tex-Mex flavor, this dish is guaranteed to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked shredded chicken (rotisserie chicken works well)
• Cream cheese, softened
• Sour cream
• Diced jalapeños (fresh or pickled, adjust to heat preference)
• Garlic powder
• Onion powder
• Shredded cheddar or Monterey Jack cheese
• Flour tortillas (8–10-inch size)
• Green enchilada sauce or your preferred creamy sauce
• Salt and pepper to taste
• Optional: chopped cilantro, green onions, or extra jalapeños for garnish

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the softened cream cheese, sour cream, jalapeños, garlic powder, onion powder, salt, and pepper until smooth.
3. Stir in the shredded chicken and half of the shredded cheese until evenly combined.
4. Spread a thin layer of enchilada sauce on the bottom of a greased 9×13-inch baking dish.
5. Fill each tortilla with a scoop of the chicken mixture, roll tightly, and place seam-side down in the dish.
6. Pour the remaining enchilada sauce over the top, spreading it to cover the tortillas completely.
7. Sprinkle the remaining shredded cheese evenly over the top.
8. Cover with foil and bake for 20 minutes.
9. Remove foil and bake for another 10–15 minutes, or until cheese is melted and bubbly.
10. Garnish with chopped cilantro, green onions, or sliced jalapeños if desired. Serve hot.

Servings and timing

This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

• Extra Spicy: Add more jalapeños, use pepper jack cheese, or mix in hot sauce.
• Milder Version: Use fewer jalapeños or substitute with green chilies for a milder flavor.
• Add Veggies: Include corn, spinach, or sautéed onions in the filling.
• Sauce Swap: Use a homemade creamy jalapeño sauce, salsa verde, or white cheese sauce instead of green enchilada sauce.
• Low-Carb Option: Use low-carb tortillas or make a casserole-style bake without wraps.
• Cheese Variety: Try a mix of mozzarella, colby jack, or queso fresco for different flavors.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F oven for 15–20 minutes, covered with foil, or microwave in 1-minute intervals until heated through.
To freeze, assemble the enchiladas without baking, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.

FAQs

Are these enchiladas very spicy?

They have a moderate heat level depending on the amount and type of jalapeños used. Adjust to your preference.

Can I use canned or pickled jalapeños?

Yes, both work well. Pickled jalapeños add a tangy kick, while fresh provide more heat and crunch.

Can I make these enchiladas ahead of time?

Absolutely. Assemble them up to 24 hours in advance and refrigerate until ready to bake.

What kind of cheese melts best for this dish?

Monterey Jack, cheddar, or a Mexican blend cheese melt well and complement the creamy filling.

Can I use corn tortillas instead?

Yes, though they’re less pliable. Warm them first to make rolling easier and prevent cracking.

Can I freeze these enchiladas?

Yes, freeze before or after baking. Wrap tightly and store for up to 2 months.

What’s the best way to soften tortillas for rolling?

Wrap in a damp paper towel and microwave for 30 seconds, or warm in a skillet.

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt is a good substitute and adds a bit more protein.

What sides go well with these enchiladas?

Try Mexican rice, black beans, a fresh green salad, or tortilla chips with salsa.

Can I use a rotisserie chicken?

Yes, rotisserie chicken is a great time-saver and adds extra flavor.

Conclusion

Jalapeño Cream Cheese Chicken Enchiladas are a creamy, cheesy, and spicy twist on a classic dish that’s sure to become a family favorite. With their bold flavors and satisfying texture, they’re perfect for weeknight dinners, gatherings, or whenever you’re craving something rich and delicious. Once you try them, they’ll be on repeat in your recipe rotation.

Jalapeño Cream Cheese Chicken Enchiladas

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Jalapeño Cream Cheese Chicken Enchiladas are creamy, cheesy, and packed with just the right amount of heat. Shredded chicken is combined with jalapeños, cream cheese, and spices, then wrapped in tortillas, smothered in sauce, topped with cheese, and baked until bubbly and golden. Perfect for a comforting, crowd-pleasing meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Baking
• Cuisine: Mexican-Inspired

Ingredients

• 3 cups cooked shredded chicken (rotisserie works great)
• 8 oz cream cheese, softened
• 1/2 cup sour cream (or Greek yogurt)
• 1/4 to 1/2 cup diced jalapeños (fresh or pickled, to taste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper, to taste
• 2 cups shredded cheddar or Monterey Jack cheese, divided
• 8 flour tortillas (8–10-inch size)
• 1 (15 oz) can green enchilada sauce or preferred creamy sauce
• Optional garnishes: chopped cilantro, green onions, or extra jalapeños

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine cream cheese, sour cream, jalapeños, garlic powder, onion powder, salt, and pepper. Mix until smooth.
3. Stir in shredded chicken and 1 cup of shredded cheese until evenly combined.
4. Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
5. Spoon the chicken mixture into each tortilla, roll tightly, and place seam-side down in the dish.
6. Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining cheese.
7. Cover with foil and bake for 20 minutes.
8. Remove foil and bake an additional 10–15 minutes, until the cheese is melted and bubbly.
9. Garnish with chopped cilantro, green onions, or extra jalapeños if desired. Serve hot.

Notes

• Adjust jalapeño amount to control the heat level.
• To make ahead, assemble enchiladas and refrigerate up to 24 hours before baking.
• Use corn tortillas if desired—warm them first to prevent cracking.
• Greek yogurt can be substituted for sour cream for a lighter version.
• Great served with rice, beans, or a green salad.

Nutrition

• Serving Size: 1 enchilada
• Calories: 420
• Sugar: 2g
• Sodium: 680mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 95mg