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Jalapeño Popper Cheesy Chicken Enchiladas

A creamy, spicy, and indulgent dinner mashup combining the best of jalapeño poppers and chicken enchiladas, topped with crispy bacon and fresh veggies.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 3 cups cooked chicken shredded
  • 8 oz cream cheese softened
  • 3-4 jalapeños seeded and diced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cumin
  • 8 flour tortillas large
Sauce & Toppings
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup sour cream
  • 0.5 cup heavy cream or milk
  • 4 oz green chilies canned, diced
  • 2 cups cheddar jack cheese shredded, divided
  • 6 slices bacon cooked and crumbled
  • 2 tomatoes diced
  • 0.25 cup green onions chopped

Equipment

  • 9x13 Baking Dish
  • Large mixing bowl
  • Saucepan
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. In a large bowl, mix shredded chicken, softened cream cheese, diced jalapeños, garlic powder, onion powder, cumin, salt, and pepper.
  3. Spoon mixture into tortillas, roll tightly, and place seam-side down in the baking dish.
  4. In a saucepan, melt butter and whisk in flour for 1 minute. Gradually add broth and heavy cream, whisking until thickened.
  5. Remove sauce from heat; stir in sour cream, green chilies, and 1 cup of cheese until smooth.
  6. Pour sauce over enchiladas and top with remaining cheese.
  7. Bake for 20-25 minutes until bubbly and golden.
  8. Top with crumbled bacon, tomatoes, and green onions before serving.

Notes

Serve with extra hot sauce if you like it spicy.