Creamy Jalapeño Chicken Enchiladas: A Flavorful Twist on a Tex-Mex Classic

Enchiladas are a beloved classic in Tex-Mex cuisine, offering layers of flavor with their soft tortillas, spicy filling, and savory sauce. However, this recipe takes it up a notch by adding a creamy jalapeño dip that brings a kick of heat and a burst of flavor to every bite. These Creamy Jalapeño Chicken Enchiladas are inspired by the famous Chuy’s creamy jalapeño dip, turning the dip into a luscious sauce for the enchiladas. Whether you’re hosting a family dinner or a casual get-together, this dish will have your guests asking for the recipe!

Ingredients and Preparation

Before you start cooking, ensure you have all the ingredients ready. This recipe consists of two main parts: the creamy jalapeño sauce and the chicken enchilada filling.

For the Creamy Jalapeño Sauce:

• 2 fresh jalapeños, seeds removed (for less heat, you can remove all seeds)
• 1/4 cup fresh cilantro leaves
• 1 cup sour cream
• 1/2 cup buttermilk (you can substitute with 1/2 cup milk and 1 tablespoon of lemon juice)
• 1/3 cup salsa verde (green tomatillo salsa works best)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste

For the Chicken Enchiladas:

• 3 large cooked chicken breasts, shredded (about 4 cups)
• 2 tablespoons extra virgin olive oil
• 10–12 corn tortillas (depending on size)
• 1 cup shredded Mexican blend cheese (or any cheese you prefer)
• 1 cup shredded Monterey Jack cheese (optional, for extra creaminess)
• 1/2 medium onion, finely diced
• 2 tablespoons chopped cilantro, for garnish
• 1 tablespoon olive oil, for frying

Step-by-Step Instructions

Step 1: Prepare the Creamy Jalapeño Sauce

1. Blend the sauce ingredients: In a blender or food processor, combine the jalapeños, cilantro, sour cream, buttermilk, salsa verde, garlic powder, onion powder, and a pinch of salt and pepper.
2. Blend until smooth: Process the mixture until the sauce is creamy and smooth. Taste and adjust the seasoning by adding more salt or pepper if necessary.
3. Set aside: Once blended, set the sauce aside to be used later in the enchiladas.

Step 2: Prepare the Chicken Filling

1. Cook the chicken: If you don’t have cooked chicken already, place chicken breasts in a saucepan and cover them with water. Bring to a boil, then simmer for 15-20 minutes until the chicken is fully cooked. Remove the chicken, shred it with a fork, and set it aside.
2. Sauté the onions: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the finely diced onions and sauté until they become translucent, about 4-5 minutes.
3. Combine chicken and onions: Add the shredded chicken into the pan with the onions and stir for about 1-2 minutes. You can season with a pinch of salt, pepper, and cumin for additional flavor if desired. Set the chicken filling aside.

Step 3: Fry the Corn Tortillas

1. Heat the oil: Heat 1 tablespoon of olive oil in a pan over medium heat.
2. Fry the tortillas: Lightly fry the corn tortillas one at a time, just enough to make them pliable. You don’t need to crisp them—just soften them so they’re easier to roll.
3. Drain excess oil: Once fried, place each tortilla on a plate lined with paper towels to drain the excess oil. Set aside.

Step 4: Assemble the Enchiladas

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Fill the tortillas: Take each softened tortilla and add a generous amount of the shredded chicken mixture in the center. Roll up the tortilla tightly to form an enchilada.
3. Arrange in a baking dish: Place the rolled enchiladas seam-side down in a 9×13-inch baking dish. Repeat with the remaining tortillas until all the chicken filling is used up.
4. Top with creamy sauce: Pour the creamy jalapeño sauce over the rolled enchiladas, making sure each one is generously coated.
5. Add cheese: Sprinkle a blend of shredded Mexican cheese and Monterey Jack cheese over the top of the enchiladas for an extra creamy finish.

Step 5: Bake the Enchiladas

1. Bake the enchiladas: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is bubbling around the edges.
2. Broil for a golden top: For an extra golden, crispy top, switch the oven to broil for the last 2-3 minutes, but keep an eye on them to avoid burning.

Step 6: Serve and Garnish

1. Serve the enchiladas: Once baked, remove the enchiladas from the oven and let them sit for 5 minutes.
2. Garnish and enjoy: Garnish with freshly chopped cilantro for a burst of color and flavor before serving. Serve these creamy enchiladas with a side of rice, beans, or a fresh salad.

Beginner Tips and Notes

• Shredding the Chicken: If you’re new to shredding chicken, an easy method is to use two forks to pull apart the cooked chicken breasts. Alternatively, you can use a hand mixer on low speed to shred the chicken quickly and easily.
• Avoid Overfrying the Tortillas: While frying the tortillas, make sure they don’t get too crispy. They should just be lightly fried so they’re soft enough to roll without cracking.
• Adjust the Spice Level: If you prefer less heat, remove all the seeds from the jalapeños before blending the sauce. You can also substitute the fresh jalapeños with canned jalapeños or even a mild salsa verde for a less spicy result.
• Make-ahead Option: These enchiladas can be assembled ahead of time. Just store them in the refrigerator before baking. When ready to bake, increase the cooking time by 5-10 minutes to account for the chilled dish.
• Freezer Friendly: You can freeze the assembled enchiladas for up to 2 months. Wrap them tightly in foil and freeze. When ready to bake, thaw in the refrigerator overnight and bake as directed.

Serving Suggestions

• Rice and Beans: These enchiladas pair beautifully with a side of cilantro lime rice or seasoned black beans for a complete meal.
• Guacamole and Sour Cream: Serve with a side of guacamole and sour cream to balance the heat from the jalapeño sauce. A drizzle of fresh lime juice adds an extra layer of freshness.
• Mexican Street Corn: Another great side dish to complement these enchiladas is Mexican street corn, or elote, for a sweet, smoky contrast to the creamy dish.

Print

Engagement Features

Now that you’ve made these delicious Creamy Jalapeño Chicken Enchiladas, we’d love to hear from you! How did the recipe turn out? Share your thoughts in the comments below. If you made any modifications or added your personal twist, feel free to share your tips and tricks.
Don’t forget to snap a picture of your enchiladas and tag us on social media—your creation might just be featured next! Whether you’re making these for a family dinner, a celebration, or just because you’re craving something delicious, these enchiladas are sure to be a hit.