Description
These Jalapeño Popper Cheesy Chicken Enchiladas are a spicy, creamy twist on classic enchiladas. Filled with shredded chicken, cream cheese, jalapeños, bacon, and smothered in a cheesy sauce, this dinner recipe is the ultimate comfort food. Perfect for a weeknight meal or a party crowd-pleaser, these enchiladas offer bold Tex-Mex flavors with a jalapeño popper flair.
Ingredients
2 cups shredded chicken
8 oz cream cheese, softened
1/3 cup chopped jalapeños (fresh or canned)
1/2 cup cooked bacon, crumbled
2 cups shredded cheddar cheese, divided
8 medium flour tortillas
1 cup heavy cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
Instructions
1. Preheat the oven to 375°F and grease a 9×13 baking dish.
2. In a large bowl, combine softened cream cheese, chopped jalapeños, shredded chicken, bacon, 1 cup shredded cheddar, garlic powder, and onion powder. Mix until well combined.
3. Divide the filling evenly among the tortillas, roll them up, and place seam-side down in the prepared baking dish.
4. In a saucepan, melt the butter over medium heat. Stir in heavy cream, the remaining 1 cup shredded cheddar, salt, and black pepper. Stir until the cheese is melted and the sauce is smooth.
5. Pour the cheese sauce over the rolled enchiladas in the baking dish.
6. Bake uncovered for 20 to 25 minutes, or until the sauce is bubbly and the top is golden.
7. Let rest for 5 minutes before serving.
Notes
These enchiladas can be made ahead and refrigerated before baking.
Use canned jalapeños for a milder spice or fresh ones for extra heat.
You can freeze leftovers in individual portions for quick meals later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 enchilada
- Calories: 520
- Sugar: 2g
- Sodium: 610mg
- Fat: 37g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 115mg