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Jalapeño Popper Cheesy Chicken Enchiladas: A Spicy, Creamy Tex-Mex Delight

Jalapeño Popper Cheesy Chicken Enchiladas in baking dish topped with melted cheese and bacon
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Spicy, creamy Tex-Mex enchiladas with shredded chicken, cream cheese, jalapeños, bacon, and cheese sauce. Perfect comfort food.

Ingredients

Scale
  • 2 cups cooked shredded chicken
  • 8 flour tortillas (8-inch, burrito-size)
  • 6 oz cream cheese, softened
  • 1 ½ cups shredded cheddar cheese (divided)
  • 1 ½ cups shredded Monterey Jack cheese (divided)
  • 2 fresh jalapeños, finely diced (seeds removed for less heat, or leave in for extra spice)
  • 6 slices cooked bacon, crumbled (reserve ¼ cup for topping)
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper, to taste
  • Fresh cilantro, diced tomatoes, and green onions for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter.
  2. In a large mixing bowl, combine shredded chicken, softened cream cheese, 1 cup cheddar cheese, 1 cup Monterey Jack cheese, diced jalapeños, and half of the crumbled bacon (reserve ¼ cup for topping). Mix until cream cheese is fully incorporated and filling is creamy.
  3. Spoon about ½ cup of chicken mixture down the center of each tortilla. Roll tightly around filling and place seam-side down in prepared baking dish. Arrange snugly next to each other.
  4. In a medium saucepan over medium heat, melt butter completely. Whisk in flour for about 1 minute until smooth paste forms. Gradually pour in milk while whisking continuously to avoid lumps. Stir until sauce thickens and coats the back of a spoon without immediately running off, about 4-5 minutes.
  5. Reduce heat to low and stir in ½ cup cheddar cheese and ½ cup Monterey Jack cheese until melted and smooth. Add garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning as needed.
  6. Pour cheese sauce evenly over all rolled enchiladas, making sure to cover completely. Sprinkle remaining cheese and reserved ¼ cup bacon crumbles over the top.
  7. Bake uncovered for 25 minutes until sauce is bubbling around edges and cheese on top is melted and starting to brown. For extra browning, turn on broiler for last 1-2 minutes, watching carefully.
  8. Remove from oven and let rest for 5 minutes before serving. Garnish with fresh cilantro, diced tomatoes, and sliced green onions.

Notes

  • Use rotisserie chicken for convenience. Any cooked chicken works beautifully.
  • Let cream cheese soften at room temperature for 30 minutes before mixing for smoothest results.
  • Warm tortillas slightly before rolling to prevent cracking – 10 seconds in microwave wrapped in damp paper towel works perfectly.
  • Remove jalapeño seeds and membranes for less heat, or use only one jalapeño for milder flavor.
  • Shred cheese from a block rather than buying pre-shredded for smoother sauce texture.
  • These freeze beautifully for up to 3 months. Assemble but don’t bake, wrap tightly, and thaw overnight before baking.

Nutrition

Find it online: https://www.benefitiany.com/jalapeno-popper-cheesy-chicken-enchiladas/