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