Dinner

Jalapeño Popper Cheesy Chicken Enchiladas Recipe

BySarah Summers February 9, 2026February 9, 2026

Introduction

These Jalapeño Popper Cheesy Chicken Enchiladas combine creamy cheese, tender chicken, and a spicy kick for a deliciously comforting meal. Perfect for a family dinner or entertaining guests, they’re easy to make and bursting with flavor.

The image shows two enchiladas on a round white plate, covered in a creamy white sauce with melted orange cheese on top. The enchiladas are filled with a mixture of ground meat and beans, visible where one is cut open at the front of the plate. Small diced red tomatoes and green cilantro leaves are sprinkled over the dish for color. The plate sits on a white marbled surface with a lime wedge and a bowl of sauce slightly out of focus in the background. 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 the oven to 375°F (190°C) and grease a baking dish.
Step 2: In a mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt until well mixed.
Step 3: Spoon the chicken mixture into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
Step 4: In a saucepan over medium heat, whisk together the chicken broth and flour until smooth.
Step 5: Stir in the sour cream (or Greek yogurt) and chili powder, and cook, stirring, until the sauce thickens slightly.
Step 6: Pour the sauce evenly over the enchiladas and sprinkle with the shredded Monterey Jack cheese.
Step 7: Bake for 20–25 minutes or until the cheese is melted and bubbly.
Step 8: Let the enchiladas cool slightly before serving.

Tips & Variations

For less heat, use milder jalapeños or reduce the amount to suit your taste.
Substitute the chicken with cooked turkey or shredded rotisserie chicken for convenience.
Add chopped cilantro or green onions on top after baking for extra freshness.
Use corn tortillas instead of flour if you prefer a gluten-free option, but warm them first to prevent cracking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave individual portions for 1-2 minutes. For best texture, avoid reheating in the microwave for too long to keep the tortillas from becoming soggy.

How to Serve

Two enchiladas lie side by side on a white plate with a speckled pattern, placed on a white marbled surface. The enchiladas have three visible layers: the bottom is a golden-brown tortilla wrapped around a reddish meat filling, the middle layer is melted white cheese sauce covering them generously, and the top layer is bright orange cheese melted over the white sauce. Small diced red tomatoes and chopped green cilantro leaves are sprinkled over the sauce, adding a fresh pop of color. A wedge of lime and some blurred vegetables appear in the background. 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 and refrigerate them covered. Bake just before serving, adding a few extra minutes to the baking time if needed.