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Creamy Chicken Enchiladas with Jalapeño Cheese Sauce

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These creamy chicken enchiladas are filled with tender chicken and topped with a luscious jalapeño cheese sauce. Perfect for cozy weeknight dinners, potlucks, or brunch, this recipe is easy to customize and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken recommended)
  • 1/2 cup sour cream
  • 1/2 cup cream cheese, softened
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup chopped cilantro (optional)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 1 1/2 cups whole milk
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 large jalapeño, seeded and finely diced
  • 1/4 cup cream cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 large flour tortillas (8-inch; or corn tortillas for gluten-free)
  • 1 cup shredded Mexican blend cheese (for topping)
  • Fresh cilantro, jalapeño slices, and lime wedges (for serving, optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large mixing bowl, combine shredded chicken, sour cream, cream cheese, Monterey Jack cheese, cilantro (if using), cumin, garlic powder, salt, and pepper. Mix until well combined.
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth and thickened, about 3-5 minutes.
  4. Add cheddar cheese, Monterey Jack cheese, cream cheese, diced jalapeño, salt, and black pepper to the sauce. Whisk until cheese is melted and sauce is silky. Adjust seasoning and spice level as desired.
  5. Lay out tortillas and spoon about 1/4 cup of chicken filling down the center of each. Roll up tightly and place seam-side down in a greased 9×13-inch baking dish.
  6. Pour jalapeño cheese sauce evenly over the enchiladas. Use a spatula to cover completely.
  7. Sprinkle Mexican blend cheese over the top. Add extra jalapeño slices if desired.
  8. Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes, until cheese is bubbly and golden.
  9. Let rest for 5 minutes before serving. Garnish with cilantro, jalapeño slices, and lime wedges.

Notes

For gluten-free, use corn tortillas and gluten-free flour. For vegetarian, substitute chicken with mushrooms, black beans, or sweet potatoes. Warm tortillas before rolling to prevent cracking. Cheese sauce can be made dairy-free with coconut yogurt and vegan cheese. Prep filling and sauce ahead for easy assembly. Adjust jalapeño for desired spice level.

Nutrition

Keywords: chicken enchiladas, creamy enchiladas, jalapeño cheese sauce, Mexican dinner, comfort food, easy enchiladas, weeknight meal, potluck recipe, gluten-free option, family dinner

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