Why You’ll Love This Recipe
These Jalapeño Popper Cheesy Chicken Enchiladas take everything you love about classic jalapeño poppers — creamy cheese, a touch of heat, savory chicken, and just the right amount of indulgence — and wrap it all into warm, soft tortillas smothered in a rich, bubbly sauce. They’re the perfect fusion dish: part Tex-Mex, part comfort classic, and entirely addictive. Each bite offers tender shredded chicken, melty cheese, smoky jalapeños, and a creamy sauce that ties it all together. I made these with a mix of fresh and pickled jalapeños once, and the flavor balance was incredible — spicy, tangy, and creamy all at once. Whether for weeknight dinners or weekend gatherings, these enchiladas are guaranteed to be a hit on any table.
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Jalapeño Popper Cheesy Chicken Enchiladas: A Creamy, Spicy, Crowd-Pleasing Favorite
- Total Time: 40 mins
- Yield: 8 enchiladas (4 servings)
- Diet: Halal
Description
These Jalapeño Popper Cheesy Chicken Enchiladas combine everything you love about jalapeño poppers—creamy cheese, smoky bacon, and a spicy kick—rolled into tortillas with tender chicken and baked under a rich, bubbly sauce.
Ingredients
- 2 cups cooked shredded chicken
- 8 flour or corn tortillas
- 4 oz cream cheese, softened
- 1 cup shredded Monterey Jack or cheddar cheese (plus more for topping)
- 1/2 cup cooked and crumbled bacon
- 2 jalapeños, seeded and finely chopped
- 1/2 cup sour cream
- 1 cup enchilada sauce (green or mild red)
- 1/2 cup heavy cream or milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
- Fresh cilantro and sliced jalapeños for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix shredded chicken, cream cheese, 1 cup cheese, crumbled bacon, chopped jalapeños, garlic powder, onion powder, salt, and pepper until combined.
- Warm tortillas slightly so they are pliable.
- Spoon 1/4–1/3 cup of the chicken filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
- In a separate bowl, whisk together enchilada sauce, sour cream, and heavy cream until smooth.
- Pour sauce evenly over the enchiladas and top with extra shredded cheese.
- Bake uncovered for 20–25 minutes, or until cheese is melted and bubbly.
- Garnish with cilantro and sliced jalapeños before serving.
Notes
- Use pickled jalapeños for a milder, tangier flavor.
- Swap bacon for turkey bacon to make it halal-friendly.
- Add a splash of hot sauce to the filling for extra heat.
- Serve with Mexican rice, beans, or a fresh salad.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baked
- Cuisine: Tex-Mex
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Shredded chicken: Cooked rotisserie chicken or freshly shredded chicken makes the filling hearty and satisfying.
Flour tortillas: Soft flour tortillas roll easily and hold the filling without tearing.
Cream cheese: Adds richness and mimics the creamy inside of a jalapeño popper.
Jalapeños: Use fresh jalapeños, pickled jalapeños, or a mix for the perfect heat and tang.
Cheddar cheese: Sharp cheddar melts beautifully and delivers that signature jalapeño popper flavor.
Mozzarella or Monterey Jack: Adds stretchiness and balances the sharpness of the cheddar.
Green onions: Brighten the filling and add mild onion flavor.
Garlic powder: Gives the filling subtle savory depth.
Chicken broth: Thins the sauce to a smooth, pourable consistency.
Sour cream: Makes the sauce creamy while balancing heat with cooling tang.
Cream of chicken soup: Provides body and creates a velvety sauce that bakes beautifully.
Cumin: Adds warmth and enhances the Tex-Mex flavor profile.
Salt and pepper: Essential seasoning for both filling and sauce.
Cilantro (optional): For a fresh, aromatic finish on top.
When I made these, I added a splash of lime juice to the filling — it brightened the flavors instantly and balanced the richness perfectly.
Directions
Preheat your oven to 375°F (190°C). Grease a large baking dish and set aside.
In a large mixing bowl, combine shredded chicken, softened cream cheese, chopped jalapeños, cheddar, mozzarella, green onions, garlic powder, salt, and pepper. Mix until creamy and well combined.
Warm the tortillas slightly to make them easier to roll. Spoon a generous amount of the chicken mixture into each tortilla, roll tightly, and place seam-side-down in the baking dish.
In a separate bowl, whisk together chicken broth, sour cream, cream of chicken soup, cumin, and a bit more jalapeño if you want extra heat. Pour this sauce evenly over the rolled enchiladas.
Top with additional shredded cheddar or Monterey Jack cheese. Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden.
Let the enchiladas rest for 5 minutes before serving. Garnish with jalapeño slices, cilantro, or green onions. The result is creamy, cheesy, slightly spicy perfection in every bite — comforting yet bold.
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
Serves 6 people
Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Storage/reheating
Store cooled enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes, or microwave individual portions until warm. To freeze, assemble but do not bake — wrap tightly and freeze for up to 2 months. Thaw overnight and bake as instructed.
Variations and Customizations
Extra-Spicy Version
Add sliced fresh jalapeños, cayenne pepper, or hot sauce to the filling for more heat.
Bacon Jalapeño Popper Enchiladas
Stir crispy bacon pieces into the filling for smoky richness.
Verde Jalapeño Enchiladas
Replace the sauce with green enchilada sauce and mix in sour cream for tangy creaminess.
Low-Carb Option
Use low-carb tortillas or roll the filling into roasted bell peppers.
Chipotle Cheesy Enchiladas
Add chipotle peppers in adobo for smoky heat and depth.
Three-Cheese Version
Use a blend of cheddar, pepper jack, and mozzarella for maximum cheesiness.
Ranch-Style Enchiladas
Mix ranch seasoning into the filling for a creamy, herby twist.
Gluten-Free
Use gluten-free tortillas and make sure the soup and broth are gluten-free.
Rotisserie Shortcut
Use pre-shredded store-bought rotisserie chicken for fast assembly.
Veggie Boost
Add corn, black beans, or sautéed bell peppers to the filling for extra texture and flavor.
FAQs
Can I use corn tortillas instead of flour?
Yes, but warm them first — they’re more delicate and may tear.
How spicy are these enchiladas?
They’re mildly spicy, but you can adjust heat by adding or reducing jalapeños.
Can I make them ahead of time?
Absolutely — assemble, refrigerate, and bake when ready.
Can I use leftover chicken?
Yes, any cooked chicken works beautifully.
What cheese melts best?
A blend of cheddar and Monterey Jack gives perfect flavor and melt.
Can I make these without cream cheese?
You can use ricotta or Greek yogurt, but the texture will differ.
Can I substitute the cream soup?
Yes — use a homemade roux with broth and cream instead.
How do I prevent soggy enchiladas?
Don’t overfill; bake uncovered so the sauce thickens.
Can I freeze them?
Yes — freeze before baking for best results.
What toppings go well?
Cilantro, jalapeño slices, sour cream, or lime juice.
Conclusion
Jalapeño Popper Cheesy Chicken Enchiladas combine creamy comfort with bold, zesty flavor — a perfect marriage of jalapeño popper richness and Tex-Mex warmth. They’re cheesy, satisfying, and incredibly customizable, making them ideal for family dinners or entertaining friends. Every bite delivers creamy chicken, melted cheese, and that unmistakable jalapeño kick. Once you make them, they’ll become a regular part of your dinner rotation — irresistible, crowd-pleasing, and so easy to love.
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