Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce

Step 1: Preheat the Oven
Prepare to Bake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or casserole dish to prevent sticking.
Step 2: Prepare the Filling
Mix the Filling: In a large mixing bowl, combine the 2 cups of shredded chicken, 1 cup of softened cream cheese, 1 cup of shredded cheddar cheese, 1/2 cup of diced jalapeños, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of cumin, and 1/4 teaspoon of salt. Mix until well combined and creamy.
Step 3: Prepare the Creamy Sauce
Make the Sauce: In a separate bowl, whisk together 1 cup of sour cream, 1 cup of salsa, 1/4 cup of milk, 1/2 teaspoon of cumin, 1/4 teaspoon of salt, and 1/2 teaspoon of garlic powder until smooth. This sauce adds a wonderful layer of flavor and creaminess to the dish.
Step 4: Assemble the Enchiladas
Fill the Tortillas: Take a small tortilla and spoon a generous amount of the filling into the center. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Step 5: Add Sauce and Cheese
Top with Sauce: Once all the enchiladas are in the dish, pour the creamy sauce evenly over the top.
Add Cheese: Sprinkle the remaining 1 cup of shredded cheese over the sauce for a melty, cheesy topping.
Step 6: Bake