Jalapeño Popper Cheesy Chicken Enchiladas: A Spicy, Creamy Tex-Mex Delight
Jalapeño Popper Cheesy Chicken Enchiladas: A Spicy, Creamy Tex-Mex Delight
These enchiladas take the best parts of a jalapeño popper—creamy cheese, smoky bacon, and spicy pepper—and fold them into soft, cheesy chicken-filled tortillas baked under a rich white cheese sauce. They’re comfort food with a kick: melty, satisfying, and ideal for feeding a hungry family or impressing friends at a potluck. If you enjoy melty chicken wraps, you’ll find similar flavors in this casserole-style dish; check out a related Cheesy Chicken Wrap for more quick, cheesy inspiration.
Why make this recipe
If you’re tired of the same old weeknight dinners, this recipe is perfect because it transforms familiar ingredients—rotisserie chicken and tortillas—into an exciting, restaurant-style bake with minimal fuss. The creamy, slightly spicy filling and a homemade white cheese sauce make this more than just an enchilada; it’s a crowd-pleasing meal that elevates simple pantry staples into something memorable.
Ingredients
- 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 (remove seeds for milder heat)
- 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
Step-by-Step Guide to Making Jalapeño Popper Cheesy Chicken Enchiladas
Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish so the enchiladas don’t stick and cleanup is easier.
Make the filling: In a large bowl, combine the shredded chicken, softened cream cheese, 1 cup of the shredded cheddar, 1 cup of the shredded Monterey Jack, the diced jalapeños, and half of the crumbled bacon. Mix until evenly distributed and the cream cheese is well-incorporated; this will create a creamy, slightly spicy filling that’s easy to spoon into tortillas.
Assemble the enchiladas: Spoon an even portion of the filling into each flour tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish. Arrange them snugly so they support one another during baking.
Make the white cheese sauce (béchamel-style): In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute to form a roux (it should be slightly bubbling but not brown). Gradually whisk in the milk, a little at a time, until the mixture is smooth. Continue whisking until the sauce thickens and coats the back of a spoon.
Add cheese and seasonings: Remove the sauce from heat and stir in ½ cup shredded cheddar and ½ cup shredded Monterey Jack until melted and smooth. Season the sauce with garlic powder, onion powder, salt, and pepper to taste. This cheesy white sauce is silky and mild, balancing the heat of the jalapeños.
Top and prepare to bake: Pour the cheese sauce evenly over the rolled enchiladas so each one is coated. Sprinkle the remaining ½ cup cheddar and ½ cup Monterey Jack over the top, along with the remaining crumbled bacon.
Bake until bubbly: Bake the dish in the preheated oven for about 25 minutes, or until the sauce is bubbling and the top is golden and slightly browned. Remove from oven and let it sit for 5–10 minutes before garnishing.
Garnish: Before serving, scatter chopped fresh cilantro, diced tomatoes, and sliced green onions over the enchiladas for color and brightness.
Keeping Jalapeño Popper Cheesy Chicken Enchiladas Fresh
- Refrigerate: Store leftovers in an airtight container in the refrigerator at 40°F (4°C) or below for up to 3–4 days.
- Freeze: For longer storage, tightly wrap the cooled, unbaked (or baked and fully cooled) enchiladas with plastic wrap and aluminum foil, or place in a freezer-safe container; freeze at 0°F (-18°C) for up to 2–3 months.
- Reheat: Thawed or refrigerated portions can be reheated in a 350°F (175°C) oven for 15–20 minutes (cover with foil if reheating to prevent drying), or microwaved in shorter bursts until heated through. If reheating from frozen, bake at 350°F (175°C) for 40–50 minutes covered, then uncover for the last 10–15 minutes to brown the top.
Serving Suggestions for Jalapeño Popper Cheesy Chicken Enchiladas
- Fresh sides: A crisp cabbage slaw or a simple mixed greens salad with lime vinaigrette balances the richness of the enchiladas.
- Tex-Mex accents: Serve with guacamole, pico de gallo, or a dollop of sour cream to add cooling contrasts.
- Sides with texture: Charred corn, cilantro-lime rice, or black beans seasoned with cumin and garlic make hearty accompaniments.
- Beverage pairings: For adults, an icy margarita or a light beer complements the spice; for kids or non-drinkers, limeade or horchata are comforting choices.
Tips to Make Jalapeño Popper Cheesy Chicken Enchiladas (Q&A Style)
Q: How do I keep the enchiladas from getting soggy?
A: Avoid over-saucing the tortillas when assembling. Pour the cheese sauce over the rolled enchiladas just before baking rather than soaking them beforehand. Also, allow the dish to rest a few minutes after baking so the sauce sets a bit.
Q: How can I control the heat level?
A: Remove the ribs and seeds from the jalapeños to significantly reduce heat. You can also substitute poblano peppers for a milder, smokier flavor, or use pickled jalapeños for a tangier bite.
Q: Can I make this ahead of time?
A: Yes. Assemble the enchiladas in the baking dish, cover, and refrigerate for up to 24 hours. Add the topping cheese and bacon right before baking to maintain texture. If freezing, assemble and freeze unbaked, then bake from frozen with extra baking time.
Q: What if I don’t have cream cheese?
A: Cottage cheese or mascarpone can work as substitutes in a pinch, though they will slightly change the texture and flavor. Blend cottage cheese until smooth for the best result.
Variations and Substitutions
- Vegetarian version: Omit the chicken and bacon. Sauté mushrooms, spinach, and roasted poblano strips and combine with the cream cheese and shredded cheeses for a hearty vegetarian filling. Add roasted corn for sweetness and texture.
- Spicy-sweet twist: Add a half-cup of diced canned pineapple or a sprinkle of brown sugar to the filling for contrast against the heat. The sweetness complements the jalapeño’s bite and the smoky bacon.
What makes these enchiladas work
This recipe succeeds because it layers complementary textures and flavors: tender shredded chicken provides body, cream cheese keeps the filling luxuriously creamy, two melting cheeses give both sharpness (cheddar) and smoothness (Monterey Jack), and jalapeños bring fresh heat. The white cheese sauce, made from a simple roux, adds a luxurious finish that keeps everything cohesive. Bacon lends smoky crunch, while fresh garnishes brighten each bite. The result is familiar yet elevated—comfort food with personality.
Make-ahead and scaling tips
- To feed a crowd: Double the recipe and bake in two 9×13 pans or a large hotel pan. Rotate pans in the oven if needed for even browning.
- For smaller batches: Halve the ingredients and bake in an 8×8-inch dish, reducing bake time slightly (check at 18–22 minutes).
- Freezer-friendly approach: Assemble everything up to the point of pouring sauce and topping with cheese. Wrap tightly and freeze. Thaw in the refrigerator overnight and bake as directed, adding a little extra time if still chilly in the middle.
Frequently Asked Questions (FAQs)
Q: Can I use corn tortillas instead of flour?
A: Yes. Warm corn tortillas briefly on a skillet or in a damp towel in the microwave to make them pliable and less likely to crack when rolled. Corn tortillas will impart a more traditional flavor but may change the texture slightly.
Q: How do I shred chicken quickly?
A: Use two forks to pull shredded chicken apart, or pulse cooked chicken in short bursts in a food processor for even, quick shredding—be careful not to over-process into mush.
Q: Is the sauce gluten-free?
A: The classic roux uses wheat flour and is therefore not gluten-free. Substitute a gluten-free flour blend or use cornstarch (mix 1½–2 tbsp cornstarch with cold milk then whisk into simmering milk) to thicken the sauce as a gluten-free alternative.
Q: Can I make this with store-bought rotisserie chicken?
A: Absolutely—rotisserie chicken is one of the quickest, most flavorful options and makes weeknight preparation a breeze.
Q: What can I serve to make this a complete meal?
A: Pair with a green salad or roasted vegetables and a grain like cilantro-lime rice. Black beans or a bean salad also add protein and fiber to round out the plate.
Q: How do I keep the dish from being too salty?
A: Use low-sodium bacon or rinse crumbled bacon quickly to remove excess salt. Taste the sauce before pouring and adjust seasoning gradually. Because cheeses vary in saltiness, start with a little less and add if needed.
Final presentation touches
- Crisp topping: For an extra textural contrast, add a sprinkle of panko mixed with a tablespoon of melted butter on top in the last 10 minutes of baking to create a crunchy finish.
- Herb-forward finish: A final flourish of finely chopped cilantro and a squeeze of fresh lime lifts and cuts through the richness.
- Individual servings: Serve each enchilada with a wedge of lime, a small scoop of guacamole, and a drizzle of hot sauce for a restaurant-style plate.
Conclusion
These Jalapeño Popper Cheesy Chicken Enchiladas are a perfect union of comfort and kick—great for family dinners, game-day spreads, or potlucks. For more Tex-Mex inspiration and to explore complementary comfort recipes like a hearty soup that pairs well with cheesy enchiladas, see the classic Tex-Mex Potato Cheese Soup. If you want to browse additional chicken- and cheese-forward recipes and ideas, consult the Recipe index | Homesick Texan for a wide collection of Texan and Tex-Mex dishes.
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Jalapeño Popper Cheesy Chicken Enchiladas
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A Spicy, Creamy Tex-Mex Delight featuring cheesy chicken-filled tortillas baked under a rich white cheese sauce.
Ingredients
- 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 cheddar, 1 cup Monterey Jack, jalapeños, and half the crumbled bacon until evenly distributed.
- Spoon filling into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
- For the white cheese sauce, melt butter in a saucepan, stir in flour to form a roux, then gradually whisk in milk until smooth and thickened.
- Remove from heat, stir in ½ cup cheddar and ½ cup Monterey Jack until melted, and season with garlic powder, onion powder, salt, and pepper.
- Pour cheese sauce over enchiladas, sprinkle remaining cheeses and bacon on top.
- Bake for 25 minutes until bubbly and golden; let sit for 5-10 minutes before garnishing.
- Garnish with cilantro, tomatoes, and green onions before serving.
Notes
Avoid over-saucing tortillas before baking to prevent sogginess. Let the dish rest after baking to set the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: jalapeño, enchiladas, Tex-Mex, cheesy, chicken, comfort food
