Creamy Jalapeño Chicken Enchiladas are cheesy, flavorful, and smothered in copycat Chuy’s Creamy Jalapeño Dip for a dinner that’s sure to become a family favorite!
Today’s recipe takes one of my most popular recipes – a copycat of the Creamy Jalapeño Dip from the famed Chuy’s restaurant chain – and turns it into a meal! That dip was my #1 recipe of 2016 and it continues to go CRAZY this summer. So I got to thinking…if so many people love it as an appetizer, why not turn it into dinner?!*
After conducting my little recipe experiment, I’m pleased as punch to report that it turned out fabulous. These Creamy Jalepeño Chicken Enchiladas are everything I dreamed they might be…and more. They’re creamy (duh), they’re spicy (at least as much as you would like them to be), they’re bursting with tender chicken and smothered in gooey cheese. They are downright delicious, y’all.
The Creamy Jalapeño Sauce for these enchiladas is actually slightly adapted from the copycat dip recipe that it’s based on…I increased the proportions a bit and I adjusted a few of the ingredients in order to make a sauce more conducive to baking. But not to worry, the flavor is still true to the original! Just be sure to make your sauce several hours before dinner, so that the flavors can blend and the sauce can thicken before enchilada assembly time.
As for the spice level of this recipe, you have total control over it, folks. And there are two factors that can result in these enchiladas turning out mild or spicy…the aforementioned Creamy Jalapeño Sauce that you make and the salsa verde that you use.
For mild Creamy Jalapeño Sauce, scrape allllll of the seeds and membranes from the jalapeños. This will give you jalapeño flavor with minimal heat. The more seeds and membranes you blend into your sauce, the spicier it will turn out.
Also, pay attention to the salsa verde that you buy (or, if you make it homemade, adjust the heat level to your liking). Salsa verde goes into the Creamy Jalapeño Sauce that you’ll make and it gets mixed into the shredded chicken that will stuff your enchiladas.
I used a nice jar of medium salsa verde, and I left a teensy bit of membranes intact in my jalapeños, so my enchiladas turned out moderately spicy. Not too hot for my kids, but definitely warm enough to make our tongues tingle.
As for the cheese, you can use Monterrey Jack or your favorite Mexican blend or, heck, even cheddar. And you can use more or less cheese to your liking. After all, these enchiladas are definitely an indulgence, but they’re made with real ingredients and they sure are good.
So the next time you get a hankering for easy homemade enchiladas, take ‘em to the next level with Creamy Jalapeño Chicken Enchiladas! This recipe takes a beloved dip and turns it into a drool-worthy dinner… and if that’s not good reason for a fiesta followed by a siesta, I don’t know what is. 😉
*It should be noted that I have, in fact, scarfed down Creamy Jalapeño Dip as dinner before. Just the dip…with tortilla chips…or sometimes a spoon. But since enchiladas are regarded as a “more socially acceptable” dinner option, here ya go…
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