Name: Jalapeño Popper Cheesy Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups cooked, shredded chicken; 1 cup cream cheese, softened; 1 cup shredded cheddar cheese; ½ cup diced jalapeños (fresh or pickled); ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon cumin; ¼ teaspoon salt; 1 cup sour cream (or Greek yogurt for a healthier option); 1 cup chicken broth; 2 tablespoons all-purpose flour; 1 teaspoon chili powder (optional, for added heat); 8 flour tortillas; 1 cup shredded Monterey Jack cheese

Jump to Recipe

Introduction

Jalapeño Popper Cheesy Chicken Enchiladas are a creamy, spicy, and irresistibly flavorful dish perfect for any night of the week. Combining tender shredded chicken with a cheesy, jalapeño-filled filling, these enchiladas deliver a comforting kick in every bite.

Three rolled tortillas filled with dark brown cooked meat are placed side by side on a white plate. The rolled tortillas are fully covered with a beige creamy sauce that has small dark pepper specks, and a rich orange sauce is drizzled over the top, flowing down the sides. On top of each roll, there is a garnish of bright red diced tomatoes and green cilantro leaves adding fresh color. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked, shredded chicken
1 cup cream cheese, softened
1 cup shredded cheddar cheese
½ cup diced jalapeños (fresh or pickled)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
¼ teaspoon salt
1 cup sour cream (or Greek yogurt for a healthier option)
1 cup chicken broth
2 tablespoons all-purpose flour
1 teaspoon chili powder (optional, for added heat)
8 flour tortillas
1 cup shredded Monterey Jack cheese

Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
Step 2: In a mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt. Mix until well blended.
Step 3: Lay out a tortilla and spoon an even amount of the chicken mixture onto it. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
Step 4: In a saucepan over medium heat, whisk together the chicken broth and flour until smooth to create a roux.
Step 5: Stir in the sour cream (or Greek yogurt) and chili powder, if using. Cook, stirring frequently, until the sauce thickens slightly.
Step 6: Pour the sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the shredded Monterey Jack cheese on top.
Step 7: Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
Step 8: Remove from the oven and let cool slightly before serving to allow the flavors to meld.

Tips & Variations

For a milder version, reduce the amount of jalapeños or use only pickled, which are less spicy.
Substitute chicken with cooked turkey or shredded pork for a different protein.
Add chopped cilantro or green onions to the filling for extra freshness.
Use corn tortillas instead of flour for a gluten-free option, but warm them first to prevent cracking.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, about 15 minutes. You can also microwave individual portions, but baking helps retain a better texture.

How to Serve

Two rolled enchiladas are placed side by side on a white speckled plate with a thin brown rim. The enchiladas have a soft, slightly browned tortilla layer filled with a dark ground meat and vegetable mix visible at the ends. They are topped with two thick sauces: a creamy white sauce with black pepper flecks that covers the bottom half, and a rich orange sauce covering the top half. Diced bright red tomatoes and chopped green herbs are scattered on top, adding color and texture. The plate rests on a white marbled surface with blurred lime halves and a striped cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a day in advance and refrigerate them covered. Bake them fresh before serving to enjoy the best texture and flavor.

Can I use canned or jarred jalapeños?

Absolutely. Pickled jalapeños from a jar add a nice tang and milder heat. Just drain them well before adding to the filling to avoid excess moisture.