Name: Cheesy Jalapeño Popper Chicken Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 1.5 lbs boneless, skinless chicken breasts, cooked and shredded; 8 oz cream cheese, softened; 1 cup shredded cheddar cheese; 1/2 cup diced jalapeños, seeded (or more, to taste); 1/4 cup chopped green onions; 1/2 teaspoon garlic powder; 1/4 teaspoon cumin; Salt and pepper to taste; 10-12 flour tortillas; 2 cups enchilada sauce; Optional toppings: sour cream, cilantro, avocado

Jump to Recipe·Print Recipe

Crispy, bubbly, and oozing with cheesy goodness, these jalapeño popper chicken enchiladas are a flavor explosion in every bite. They take the best parts of a jalapeño popper – that creamy, spicy, cheesy filling – and transform it into a satisfying and easy-to-make main course. The secret to their success lies in the balance of flavors: the heat from the jalapeños is perfectly tempered by the cream cheese and cheddar, while the tender chicken provides a hearty base.

These enchiladas are perfect for a weeknight dinner when you’re craving something comforting and flavorful. They’re also great for feeding a crowd, as they can be assembled ahead of time and baked when you’re ready to serve. The recipe is designed to be adaptable, so you can easily adjust the spice level to your liking.

Why you’ll love this Cheesy Jalapeño Popper Chicken Enchiladas

Ready in under an hour, making it perfect for busy weeknights.
The creamy, cheesy, and spicy filling is incredibly satisfying and flavorful.
It’s a crowd-pleasing dish that everyone will love.
Easy to customize the spice level by adjusting the amount of jalapeños.
This recipe transforms the flavors of classic jalapeño poppers into a hearty, complete meal, offering a twist on traditional enchiladas.
Makes great leftovers for lunch the next day.

Ingredients & Substitutions

Ingredients for Cheesy Jalapeño Popper Chicken Enchiladas

1.5 lbs boneless, skinless chicken breasts, cooked and shredded
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup diced jalapeños, seeded (or more, to taste)
1/4 cup chopped green onions
1/2 teaspoon garlic powder
1/4 teaspoon cumin
Salt and pepper to taste
10-12 flour tortillas – Corn tortillas can be used, but flour tortillas are more pliable and easier to roll.
2 cups enchilada sauce – Use your favorite store-bought or homemade enchilada sauce.
Optional toppings: sour cream, cilantro, avocado

How to make Cheesy Jalapeño Popper Chicken Enchiladas

Step 1: Prepare the oven and baking dish

Jalapeño popper chicken enchiladas makes every moment feel velvety. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

Step 2: Mix the filling

In a large bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, diced jalapeños, green onions, garlic powder, cumin, salt, and pepper. Mix well until everything is evenly distributed.

Chef’s Tip: Make sure your cream cheese is fully softened for a smooth and creamy filling.

Step 3: Warm the tortillas

Warm the flour tortillas slightly to make them more pliable. This can be done in the microwave for a few seconds or on a dry skillet.

Step 4: Assemble the enchiladas

Spoon about 1/3 cup of the chicken mixture into each tortilla. Roll up tightly and place seam-down in the prepared baking dish.

Step 5: Add the sauce and bake

Pour the enchilada sauce evenly over the rolled enchiladas. Make sure all the tortillas are covered.

Step 6: Bake and serve

Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly. Remove from the oven and let cool slightly before serving. Top with sour cream, cilantro, and avocado, if desired.

Tips for Success

Don’t overfill the tortillas, or they will be difficult to roll and may tear.
If you want a spicier dish, leave some of the jalapeño seeds in or use pepper jack cheese.
Warming the tortillas is crucial for preventing them from cracking when rolled.
For a richer flavor, try using a combination of cheddar and Monterey Jack cheese.

Serving Suggestions

These jalapeño popper chicken enchiladas are delicious on their own, but they’re even better when served with some complementary sides. Consider pairing them with a refreshing salad, such as this light and zesty salad, to balance the richness of the enchiladas. Rice and beans are also classic side dishes that go well with Mexican-inspired cuisine. For a complete meal, you could also serve them with a side of guacamole and tortilla chips.

Storage & Reheating

Leftover jalapeño popper chicken enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a baking dish and bake at 350°F (175°C) until heated through. You can also reheat them in the microwave, but they may not be as crispy.

Frequently Asked Questions

Can I freeze these enchiladas?

Yes, these enchiladas can be frozen before or after baking. If freezing before baking, assemble the enchiladas and wrap them tightly in plastic wrap and then foil. If freezing after baking, let them cool completely before wrapping. They can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before baking or reheating.

Are these enchiladas very spicy?

The spice level can be adjusted to your liking. For a milder flavor, remove the seeds and membranes from the jalapeños completely or use fewer jalapeños. For a spicier dish, leave some of the seeds in or add a pinch of cayenne pepper to the filling.

Can I use a different type of meat?

Yes, you can substitute the chicken with shredded turkey or ground beef. Just make sure the meat is fully cooked before adding it to the filling.

These jalapeño popper chicken enchiladas offer a delightful twist on classic Mexican comfort food. The creamy filling combined with the kick of jalapeños and the satisfying chew of the tortillas creates a truly unforgettable flavor. For a similar, cozy experience, give our White Chicken Chili a try. Don’t hesitate to leave a comment below and let us know how yours turned out!

Amazing Jalapeño Popper Chicken Enchiladas Recipe