Description
These Jalapeño Popper Cheesy Chicken Enchiladas combine the spicy, creamy flavor of jalapeño poppers with the comforting texture of chicken enchiladas. The dish features shredded chicken, cream cheese, diced jalapeños, and melted cheese wrapped in soft tortillas and baked until golden and bubbly. Perfect for weeknight dinners or family gatherings.
Ingredients
3 cups shredded cooked chicken
8 oz cream cheese, softened
2–3 jalapeños, seeded and finely diced
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack or Mexican blend cheese
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
Salt and black pepper to taste
1½ cups enchilada sauce (green or red)
½ cup sour cream
10 flour tortillas (8-inch size)
1 tablespoon olive oil or cooking spray
Fresh cilantro, chopped (for garnish)
Sliced jalapeños or green onions (optional)
Lime juice (optional)
Instructions
Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
In a large bowl, combine shredded chicken, cream cheese, diced jalapeños, cheddar, Monterey Jack, and seasonings. Mix until creamy and smooth.
Spread a thin layer of enchilada sauce on the bottom of the baking dish.
Place about ⅓ cup of the chicken mixture into each tortilla, roll tightly, and lay seam-side down in the dish.
In a separate bowl, mix the remaining enchilada sauce with sour cream, then pour evenly over the tortillas.
Sprinkle extra cheese on top.
Bake uncovered for 20–25 minutes or until golden and bubbly.
Let rest for 5 minutes, then garnish with cilantro, jalapeños, or lime juice before serving.
Notes
Use rotisserie chicken for convenience and added flavor.
Warm tortillas briefly before rolling to prevent cracking.
For a milder version, substitute jalapeños with canned green chiles.
These enchiladas can be assembled ahead and refrigerated overnight.
Freeze unbaked enchiladas for up to 2 months; bake directly from frozen, adding extra cooking time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada
- Calories: 465
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 105 mg