Jalapeño Popper Cheesy Chicken Enchiladas
Spicy, creamy enchiladas filled with shredded chicken, jalapeños, and a blend of cheeses for a comforting Tex-Mex meal.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
Scale
- 2 cups shredded chicken
- 8 flour tortillas
- 6 oz cream cheese, softened
- 1 ½ cups shredded cheddar cheese (divided)
- 1 ½ cups shredded Monterey Jack cheese (divided)
- 2 fresh jalapeños, diced
- 6 slices cooked bacon, crumbled (reserve some for topping)
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
- Fresh cilantro, tomatoes, and green onions for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix the shredded chicken, cream cheese, 1 cup of cheddar, 1 cup of Monterey Jack, and diced jalapeños. Add half of the crumbled bacon and mix well.
- Spoon the chicken filling into each tortilla and roll tightly. Place seam-side down in the baking dish.
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, then whisk in the milk until thickened.
- Add ½ cup cheddar and ½ cup Monterey Jack to the sauce, along with garlic powder, onion powder, salt, and pepper. Remove from heat when bubbly.
- Pour the sauce over the enchiladas and top with remaining cheeses and reserved bacon.
- Bake in the oven for about 25 minutes until cheese is bubbly and slightly golden.
- Garnish with fresh cilantro, tomatoes, and green onions before serving.
Notes
Use rotisserie chicken for convenience; adjust jalapeño quantity to control heat level.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 70mg
