Dinner

Jalapeño Popper Cheesy Chicken Enchiladas Recipe

Name: Jalapeño Popper Cheesy Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked, shredded chicken; 1 cup cream cheese, softened; 1 cup shredded cheddar cheese; ½ cup diced jalapeños (fresh or pickled); ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon cumin; ¼ teaspoon salt; 1 cup sour cream (or Greek yogurt for a healthier option); 1 cup chicken broth; 2 tablespoons all-purpose flour; 1 teaspoon chili powder (optional, for added heat); 8 flour tortillas; 1 cup shredded Monterey Jack cheese

ByElla Hart February 8, 2026February 8, 2026

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Introduction

Jalapeño Popper Cheesy Chicken Enchiladas combine creamy, spicy, and cheesy flavors into a comforting dish perfect for any night of the week. Bursting with tender shredded chicken, zesty jalapeños, and a luscious sauce, these enchiladas are sure to please your taste buds and impress your family.

The image shows two stuffed enchiladas on a white plate with a speckled rim, placed on a white marbled surface. The enchiladas are covered in creamy white sauce with melted yellow cheese dripping on top. Red diced tomatoes and chopped green herbs are sprinkled over the sauce, adding bright color. The enchiladas are filled with a mixture of seasoned ground meat visible at the open edges, and the texture of the tortillas is soft and slightly browned. The overall look is rich and inviting, capturing the layers of sauce, cheese, and filling clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked, shredded chicken
1 cup cream cheese, softened
1 cup shredded cheddar cheese
½ cup diced jalapeños (fresh or pickled)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cumin
¼ teaspoon salt
1 cup sour cream (or Greek yogurt for a healthier option)
1 cup chicken broth
2 tablespoons all-purpose flour
1 teaspoon chili powder (optional, for added heat)
8 flour tortillas
1 cup shredded Monterey Jack cheese

Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
Step 2: In a large mixing bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt. Mix well until evenly blended.
Step 3: Spoon the chicken mixture evenly onto each flour tortilla. Roll them tightly and place each seam-side down in the prepared baking dish.
Step 4: In a saucepan over medium heat, whisk together the chicken broth and all-purpose flour until smooth to make a slurry.
Step 5: Stir in the sour cream (or Greek yogurt) and chili powder, if using. Cook the sauce, stirring frequently, until it thickens slightly, about 3-5 minutes.
Step 6: Pour the creamy sauce evenly over the rolled enchiladas, then sprinkle the shredded Monterey Jack cheese on top.
Step 7: Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbly, and golden around the edges.
Step 8: Remove from the oven and let cool for a few minutes before serving to allow the flavors to meld and prevent burns.

Tips & Variations

For milder heat, use fewer jalapeños or remove the seeds before dicing.
Swap the chicken broth for vegetable broth to make it meat-free, and use plant-based cheese for a vegetarian version.
Add chopped green onions or cilantro on top after baking for a fresh finish.
Use corn tortillas if you prefer a gluten-free option, but warm them first to prevent cracking when rolling.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15 minutes. You can also use a microwave for quicker reheating, but the oven helps maintain crispy edges.

How to Serve

Two enchiladas sit side by side on a round white plate with a speckled rim, resting on a white marbled surface. Each enchilada is covered with a smooth, creamy white sauce topped with small chunks of red tomato and finely chopped green herbs. There is a layer of melted orange cheese on top, adding a slightly glossy texture. The enchiladas themselves are filled with a rich, dark brown meat mixture visible at the ends. The overall look is warm and appetizing, with fresh garnish scattered on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a day in advance, cover the dish tightly, and refrigerate. Bake them just before serving, adding a few extra minutes to the baking time if baking from cold.