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