Easy Jalapeño Popper Cheesy Chicken Enchiladas Recipe | Spicy & Creamy Comfort Food
Turn up the flavor with these Jalapeño Popper Cheesy Chicken Enchiladas! Creamy, spicy, and loaded with melty cheese, tender chicken, and jalapeños — this recipe combines the best of jalapeño poppers with the comfort of enchiladas for a bold, crowd-pleasing dinner.
Equipment
- Large skillet or saucepan
- Mixing bowls
- Baking dish (9x13)
- Whisk
- Knife + cutting board
- Aluminum foil
Ingredients
Filling
- 2 cups shredded chicken (rotisserie or poached)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2–3 fresh jalapeños, diced (or 1 can mild green chilies)
- 4 slices crispy bacon, crumbled
- 1 garlic clove, minced
- ½ small onion, diced
Tortillas
- 8–10 flour or corn tortillas
Sauce
- 2 tbsp butter
- 4 oz cream cheese
- 1 cup milk
- 1 cup shredded cheddar or Monterey Jack
- 1–2 diced jalapeños
- Salt, pepper, and cumin to taste
Garnish
- Fresh cilantro
- Avocado slices
- Lime wedges
Instructions
- Cook chicken: Shred rotisserie chicken or poach chicken breasts until tender.
- Prepare filling: In a bowl, combine chicken, softened cream cheese, cheddar, Monterey Jack, diced jalapeños, bacon, garlic, and onion. Mix until creamy.
- Fill tortillas: Spoon filling into tortillas, roll tightly, and place seam-side down in a greased 9x13 baking dish.
- Make sauce: In a saucepan, melt butter. Whisk in cream cheese and milk until smooth. Add jalapeños and shredded cheese, stirring until melted into a creamy sauce. Season with salt, pepper, and cumin.
- Assemble: Pour sauce evenly over enchiladas. Sprinkle with extra cheese.
- Bake: Cover with foil and bake at 375°F (190°C) for 15 minutes. Remove foil and bake another 10 minutes until golden and bubbly.
- Serve: Garnish with cilantro, avocado slices, or lime wedges.
Notes
- Make-ahead: Assemble enchiladas up to 24 hours ahead; refrigerate until ready to bake.
- Storage: Freeze unbaked enchiladas for up to 2 months.
- Reheating: Bake at 350°F for 20 minutes; add extra sauce to keep moist.
- Avoid mistakes: Don’t overstuff tortillas, always soften cream cheese, and sauté jalapeños for mellow heat.
- Variations: Swap bacon for chorizo, add corn or beans, or use pepper jack for extra spice.
- Nutrition: High in protein from chicken and cheese; lighten with Greek yogurt instead of sour cream; add spinach or zucchini for extra nutrients.