Jalapeño Popper Cheesy Chicken Enchiladas

Creamy, spicy chicken filling rolled in tortillas, baked in a jalapeño popper cream sauce, and topped with melted cheddar.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 6 servings

Course: Casserole, Main Dish

Cuisine: Mexican, Tex-Mex

Calories: 480

Ingredients Equipment Method Notes

Ingredients

For the Chicken Filling

2 cups cooked, shredded chicken
4 oz cream cheese softened
1 large jalapeño seeded and finely minced
0.5 cup shredded cheese cheddar or Monterey Jack
to salt, pepper, and garlic powder to taste

For the Popper Cream Sauce

1 can cream of chicken soup 10.5 oz
0.5 cup sour cream full-fat preferred
0.5 cup milk
1 tbsp finely minced jalapeño seeded, or less to taste
1 cup shredded cheese Monterey Jack/Cheddar blend

For Assembly & Garnish

10-12 small corn or flour tortillas
1 cup shredded cheddar cheese for the final topping
diced fresh tomatoes and chopped cilantro for garnish

Equipment

9x13 inch baking dish
Mixing bowls

Method

Preheat oven to 375°F (190°C). Grease a 9x13 inch dish. Mix chicken filling ingredients (chicken, cream cheese, jalapeño, ½ cup cheese, seasoning) in a bowl.
Whisk cream sauce ingredients (soup, sour cream, milk, jalapeño, 1 cup cheese) until thick, gooey, and viscous.
Spread a thin layer of cream sauce on the dish bottom. Fill each tortilla with the chicken mixture, roll up, and place seam-side down.
Pour remaining heavy viscous cream sauce over the enchiladas, covering completely.
Bake for 20-25 minutes until bubbly.
Remove and sprinkle with remaining 1 cup cheddar cheese.
Bake for 5-10 minutes more until cheese is completely melted, bubbly, and forms a gooey, luscious blanket.
Rest 5 minutes. Garnish with tomatoes and cilantro. Serve hot.

Notes

Remove jalapeño seeds and membranes to control heat. Ensure your cream sauce is thick before pouring it over the enchiladas to prevent a watery result. Use a good quality, meltable cheese for the top layer for the best gooey cheese pull.