Jalapeño Popper Cheesy Chicken Enchiladas
These Jalapeño Popper Cheesy Chicken Enchiladas combine the creamy, spicy goodness of jalapeño poppers with the comforting flavors of cheesy chicken enchiladas. A perfect dish for spice lovers that’s easy to make and guaranteed to impress.
Equipment
- Mixing Bowl
- Baking dish
- Oven
- Spatula
Ingredients
Filling
- 2 cups cooked shredded chicken
- 1 cup cream cheese softened
- 1 cup shredded cheddar or Monterey Jack cheese
- ½ cup cooked bacon crumbled
- 1-2 jalapeños diced
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
Assembly
- 8-10 flour tortillas
- 1 cup enchilada sauce
- ½ cup shredded cheese for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish lightly.
- In a large bowl, mix shredded chicken, softened cream cheese, half of the shredded cheese, crumbled bacon, diced jalapeños, garlic powder, onion powder, salt, and pepper until well combined.
- Lay out tortillas and spoon a generous portion of the mixture in the center of each. Roll them up and place seam-side down in the baking dish.
- Pour enchilada sauce evenly over the tortillas and sprinkle remaining cheese on top.
- Bake uncovered for 25–30 minutes, or until cheese is melted and bubbly.
- Let cool slightly before serving. Garnish with sliced jalapeños, cilantro, or a dollop of sour cream.
Notes
To tone down the spice, remove the seeds from jalapeños before dicing. You can also add extra cream cheese for a milder, creamier filling. These enchiladas freeze well—simply thaw and reheat at 350°F for 15–20 minutes before serving.