If you’re looking for a dinner that’s equal parts spicy, creamy, and cheesy, these Jalapeño Popper Cheesy Chicken Enchiladas are about to become your new obsession. Inspired by the flavors of classic jalapeño poppers, this dish combines tender shredded chicken, gooey melted cheese, and just the right amount of heat—all wrapped in soft tortillas and baked to golden perfection. I tried adding a little smoked paprika to the filling, and it gave the enchiladas a subtle, smoky flavor that made them even more irresistible. These enchiladas are easy to prepare, family-friendly, and perfect for when you want something indulgent but simple to make.
Why You’ll Love This Recipe
This recipe is everything you love about comfort food—creamy, cheesy, and loaded with flavor. The spicy kick from the jalapeños perfectly balances the richness of the cream cheese and cheese sauce. It’s a crowd-pleasing dish that’s easy to make ahead of time and even easier to customize. Whether you’re cooking for a weeknight dinner or entertaining friends, these Jalapeño Popper Cheesy Chicken Enchiladas deliver restaurant-quality flavor without the fuss. Plus, it’s a fun twist on traditional enchiladas that keeps everyone coming back for seconds.
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Jalapeño Popper Cheesy Chicken Enchiladas – A Spicy, Creamy Comfort Food Favorite
- Total Time: 40 mins
- Yield: 8 enchiladas
- Diet: Halal
Description
Jalapeño Popper Cheesy Chicken Enchiladas are a spicy, creamy, and ultra-cheesy twist on classic enchiladas. Filled with shredded chicken, cream cheese, jalapeños, and plenty of melted cheese, then smothered in a rich cheesy sauce — they’re the perfect comfort food with a kick.
Ingredients
- 2 cups cooked shredded chicken
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- 2 jalapeños, seeded and finely chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- 8 flour tortillas (6-inch)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- 1/4 cup diced green chiles (optional)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a bowl, mix shredded chicken, cream cheese, sour cream, 1 cup cheddar, 1/2 cup Monterey Jack, chopped jalapeños, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper until well combined.
- Lay out tortillas and divide the chicken filling evenly among them. Roll tightly and place seam-side down in the baking dish.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk until smooth and thickened, about 3–4 minutes.
- Stir in green chiles (if using) and the remaining cheese (1/2 cup cheddar and 1/2 cup Monterey Jack). Season with salt and pepper to taste.
- Pour the cheese sauce evenly over the enchiladas.
- Bake for 20–25 minutes, until bubbly and golden on top.
- Garnish with chopped cilantro and extra jalapeño slices if desired before serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- For extra heat, leave some jalapeño seeds or add a dash of hot sauce to the filling.
- These enchiladas freeze well — bake, cool, then freeze for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baked
- Cuisine: Mexican-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Shredded Chicken: Cooked and shredded chicken forms the base of the filling. Rotisserie chicken works perfectly for convenience.
Cream Cheese: The creamy element that gives these enchiladas their signature jalapeño popper flavor.
Jalapeños: Fresh or pickled jalapeños add the spicy punch. Adjust the amount depending on your heat preference.
Cheddar Cheese: Sharp cheddar melts beautifully and adds that classic cheesy richness.
Monterey Jack Cheese: Balances the sharpness of cheddar with a creamy, melty texture.
Tortillas: Soft flour tortillas hold the filling and bake to perfection under the sauce.
Bacon: Crispy, chopped bacon adds a smoky, savory crunch that ties everything together.
Green Onions: Add freshness and a mild onion flavor to balance the richness.
Heavy Cream: Used for making the creamy cheese sauce that coats the enchiladas.
Butter: Creates the base of the sauce and adds richness.
Flour: Helps thicken the sauce to the perfect creamy consistency.
Garlic Powder: Adds depth and savory flavor.
Salt and Pepper: Simple seasonings that enhance all the other ingredients.
Fresh Cilantro (optional): For garnish and a touch of color and freshness before serving.
Directions
Preheat your oven to 375°F (190°C). In a skillet over medium heat, melt butter and whisk in flour to form a roux. Gradually add heavy cream while whisking continuously until the sauce thickens. Stir in garlic powder, salt, pepper, and a mix of cheddar and Monterey Jack cheese until melted and smooth. Set aside.
In a large bowl, combine shredded chicken, softened cream cheese, chopped jalapeños, crispy bacon, and half of the chopped green onions. Add a small amount of the prepared cheese sauce to bind the mixture together.
Lay out the tortillas and spoon a generous amount of filling into each one. Roll them up tightly and place seam-side down in a greased baking dish. Pour the remaining cheese sauce evenly over the top of the enchiladas and sprinkle with extra cheese.
Bake uncovered for 20–25 minutes, or until bubbly and golden brown. Remove from the oven and let cool for a few minutes. Garnish with green onions, cilantro, or extra jalapeño slices before serving.
Essential Equipment :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 6 enchiladas.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Perfect for serving 4–6 people as a hearty dinner.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10–12 minutes or until warmed through. To keep them moist, cover with foil while reheating. You can also freeze the assembled, unbaked enchiladas for up to 2 months—just thaw overnight and bake as directed.
Variations and Customizations
Extra Spicy Kick: Add diced jalapeños to the sauce or sprinkle with crushed red pepper flakes before baking.
Lighter Version: Use low-fat cream cheese and reduced-fat cheese to cut calories without losing flavor.
Ranch Twist: Add a tablespoon of ranch seasoning to the filling for a tangy, creamy flavor.
Buffalo Style: Mix buffalo sauce into the filling for a spicy, tangy version.
Veggie Loaded: Add sautéed bell peppers, corn, or black beans for more texture and nutrition.
No-Bake Skillet Version: Make the filling and sauce on the stovetop, layer with tortillas, and cook covered for a quick version.
Taco-Inspired: Replace the cream sauce with enchilada sauce and top with sour cream and guacamole.
Gluten-Free: Use gluten-free tortillas and substitute cornstarch for flour in the sauce.
Low-Carb Option: Swap tortillas for low-carb wraps or large lettuce leaves.
Bacon Lover’s Dream: Double the bacon for an extra smoky, crunchy finish.
FAQs
1. Can I make these enchiladas ahead of time?
Yes, assemble them and refrigerate for up to 24 hours before baking.
2. Can I freeze these enchiladas?
Absolutely! Freeze unbaked or baked enchiladas for up to 2 months.
3. How spicy are they?
Mild to medium, depending on the number of jalapeños you use.
4. Can I use corn tortillas instead of flour?
Yes, but soften them first by microwaving or lightly frying.
5. What cheese works best?
A mix of cheddar and Monterey Jack gives the best flavor and melt.
6. Can I use rotisserie chicken?
Yes, it’s perfect for saving time and adds extra flavor.
7. Can I make them without bacon?
Definitely—just skip the bacon or replace it with turkey bacon.
8. What sides go well with this dish?
Serve with Mexican rice, black beans, or a crisp green salad.
9. Can I make it dairy-free?
Use dairy-free cream cheese and cheese alternatives.
10. How do I make it less spicy?
Use fewer jalapeños or replace them with mild green chilies.
Conclusion
These Jalapeño Popper Cheesy Chicken Enchiladas are everything you want in a comforting, cheesy dinner—rich, spicy, and completely satisfying. The combination of creamy filling, smoky bacon, and gooey melted cheese wrapped in a soft tortilla creates a dish that’s impossible to resist. Perfect for busy weeknights or when you’re craving something indulgent, this recipe will have everyone at the table asking for seconds. It’s the ultimate fusion of Tex-Mex and jalapeño popper goodness—comfort food at its finest.