Name: Jalapeno Popper Chicken Enchiladas Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican-American
Ingredients: 1 chicken breast with skin and bones; ¼ tsp kosher salt; ¼ tsp black pepper; ¼ tsp garlic powder; ¼ tsp onion powder; ¼ tsp paprika; 1 tbsp extra virgin olive oil; 6 slices chopped bacon; 4 ounces whipped cream cheese; ½ cup minced jalapenos; ¾ cup shredded extra sharp cheddar cheese; 1 cup chopped onions; 2 tbsp minced garlic; 1 chopped plum tomato; ½ cup chicken stock; ½ cup heavy cream; ½ tsp cumin powder; ½ tsp chili powder; ½ tsp paprika; ¼ tsp kosher salt; Leftover 1 tbsp extra virgin olive oil (for cooking); Shredded cooked chicken (from above); 10 corn tortillas; 1 cup Monterey Jack cheese; 2¼ cups extra sharp cheddar cheese (for filling); 1 sliced jalapeno (for topping)

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Get ready to fall in love with a dish that combines zesty spice, creamy cheese, and tender chicken in one unforgettable bite. Jalapeno Popper Chicken Enchiladas are everything you crave when comfort food meets bold flavor, offering a delightful twist on classic enchiladas. This recipe takes the beloved jalapeno popper ingredients and wraps them in warm tortillas, baking them to golden perfection with gooey cheese on top. Whether for a cozy weeknight dinner or a festive gathering, these enchiladas deliver layers of taste that’ll have everyone asking for seconds.

Jalapeno Popper Chicken Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Jalapeno Popper Chicken Enchiladas lies in their simplicity and how each ingredient plays a star role. From the tender shredded chicken to the creamy jalapeno-infused topping, every component adds a layer of texture, spice, or richness that makes this dish sing.

1 chicken breast with skin and bones: Slow-baking this ensures juicy, flavorful meat that shreds perfectly.
¼ tsp. each kosher salt, black pepper, garlic powder, onion powder, and paprika: A balanced blend of spices to season the chicken wonderfully.
2 tbsp. extra virgin olive oil: Adds a subtle fruitiness and helps with sautéing and baking.
6 slices chopped bacon: Crispy morsels that bring smoky depth and texture to the topping.
4 ounces whipped cream cheese: Creates the creamy base for the jalapeno popper topping.
½ cup minced jalapenos: The star of the show that adds a spicy kick without overpowering.
1 cup chopped onions: Gently sweet and aromatic, they form the flavor foundation of the sauce.
2 tbsp. minced garlic: Infuses the sauce with savory warmth and complexity.
1 chopped plum tomato: Adds natural acidity and freshness to balance the richness.
½ cup each chicken stock and heavy cream: These combine to create a luscious, creamy sauce.
½ tsp. each cumin powder, chili powder, and paprika: Spices that introduce earthy, smoky, and warm notes.
½ tsp. kosher salt: Enhances and rounds out all the flavors in the sauce.
10 corn tortillas: The traditional vessel that holds all the deliciousness together.
¾ cup Monterey Jack Cheese: Melts beautifully and adds mild creaminess.
3 cups Extra Sharp Cheddar Cheese: Provides a bold, tangy bite perfect for topping and filling.
1 sliced jalapeno: For garnish that adds fresh heat and eye-catching color.

How to Make Jalapeno Popper Chicken Enchiladas

Step 1: Bake and Shred the Chicken

Start by preheating your oven to 350 degrees. Pat the chicken breast dry and season it evenly with kosher salt, black pepper, garlic powder, onion powder, and paprika. Drizzle one tablespoon of olive oil over the chicken to keep it moist during baking. Place it on a baking dish and roast for around forty minutes, until no longer pink inside. After it’s done, remove the skin and bones with care, then shred the chicken into bite-sized pieces—this juicy shredded chicken is the heart of your enchiladas.

Step 2: Prepare the Jalapeno Popper Topping

While the chicken bakes, crisp your bacon over low heat in a small skillet—this slow method renders the fat and gives you perfectly crunchy chips of smoky bacon. Drain on paper towels and combine the bacon with whipped cream cheese, minced jalapenos, and three-quarters of a cup of sharp cheddar cheese. This rich and spicy topping will bring that famous jalapeno popper flavor in every cheesy bite.

Step 3: Create the Enchilada Filling and Sauce

Now, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Sauté the chopped onions and garlic until they soften and become fragrant, about five minutes. Add in the chopped tomato, chicken stock, heavy cream, cumin, chili powder, paprika, and kosher salt, stirring well to combine. Let this simmer together for ten minutes, allowing the sauce to thicken and flavors to meld perfectly. Stir in the shredded chicken so every piece is coated with the creamy, spiced sauce.

Step 4: Assemble the Enchiladas

Mix Monterey Jack cheese with two and a quarter cups of extra sharp cheddar in a bowl to prepare the melty filling. Soften your corn tortillas by microwaving about three at a time on a plate—this keeps them pliable and easy to roll without tearing. Spoon a generous amount of the chicken and sauce mixture into each tortilla, followed by a sprinkle of the cheese blend. Roll each tortilla tightly and place them seam side down in a casserole dish, arranging them snugly to keep them cozy while baking.

Step 5: Add Topping and Bake

Distribute the creamy bacon, jalapeno, and cheese topping evenly over the rolled enchiladas. Scatter the sliced jalapeno on top for a fresh, spicy garnish. Slide the casserole into your preheated oven and bake for 20 minutes at 350 degrees, allowing the cheese to melt, brown slightly, and the flavors to meld into pure bliss.

How to Serve Jalapeno Popper Chicken Enchiladas

Garnishes

For the perfect finishing touch, top your enchiladas with a dollop of sour cream or freshly chopped cilantro. A squeeze of lime adds a refreshing acidity that brightens those creamy, spicy flavors. You can also add sliced avocado or a sprinkle of green onions for extra color and texture.

Side Dishes

To round out your meal, serve Jalapeno Popper Chicken Enchiladas alongside a light, crisp salad or Mexican street corn. Black beans or Spanish rice offer hearty, comforting complements that stay true to the southwestern vibe, balancing the richness of your main dish beautifully.

Creative Ways to Present

For a festive twist, try serving the enchiladas individually plated with a drizzle of chipotle sauce or a small heap of pico de gallo on the side. For parties, assemble these enchiladas in a shallow baking dish and encourage guests to help themselves. You can also turn them into a casserole-style bake by layering the filling and topping for extra cheesy indulgence.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store them in an airtight container in the refrigerator. Jalapeno Popper Chicken Enchiladas keep well for up to 3 days and taste just as delicious when reheated carefully.

Freezing

This dish freezes wonderfully—just assemble the enchiladas in a freezer-safe dish before baking. Cover tightly with foil and freeze for up to 2 months. When you’re ready, bake them from frozen by adding additional baking time and covering with foil to retain moisture.

Reheating

Reheat leftovers gently in the oven at 350 degrees, covered with foil so the enchiladas stay moist, for about 15-20 minutes. You can also microwave individual portions covered with a damp paper towel for a quicker warm-up while keeping that creamy texture intact.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken is a great shortcut and adds flavor. Just shred it and mix it with the sauce as directed for an easy shortcut.

How spicy are Jalapeno Popper Chicken Enchiladas?

They offer a nice kick from the jalapenos but are balanced with creamy cheeses and cream, making them pleasantly spicy without overwhelming heat. Adjust the jalapeno amount to suit your taste.

Can I make this dish vegetarian?

Yes, just replace the chicken with sautéed mushrooms or roasted vegetables, and use vegetable stock instead of chicken stock. The jalapeno popper topping still brings plenty of flavor!

What’s the best way to soften corn tortillas without breaking?

Microwaving them wrapped in a damp paper towel in small batches warms them up and makes them flexible, reducing the chance of tears.

Can I prepare this recipe ahead of time?

Definitely! You can assemble the enchiladas a day ahead, cover, and refrigerate. Bake them just before serving for fresh, melty goodness.

Final Thoughts

If you ever want to impress friends or delight your family with a mouthwatering meal that feels special but is straightforward to make, give these Jalapeno Popper Chicken Enchiladas a try. The harmony of spicy jalapenos, creamy cheese, and tender chicken wrapped in warm tortillas will make this a new favorite in your recipe rotation. Once you make them, you’ll be reaching for this recipe again and again!

Jalapeno Popper Chicken Enchiladas Recipe

★★★★★

4.8 from 30 reviews

Author: lilan
Total Time: 1 hour 20 minutes
Yield: 6 servings 1x
Diet: Low Lactose

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Description

Jalapeno Popper Chicken Enchiladas combine tender shredded chicken with spicy jalapenos, savory bacon, and creamy cheese, all wrapped in soft corn tortillas and baked to perfection. This dish offers a rich, flavorful twist on traditional enchiladas with a deliciously creamy topping that’s perfect for spice lovers and comfort food fans alike.

Instructions

Prepare the chicken: Preheat your oven to 350°F (175°C). Place the chicken breast on a baking dish and season all over with ¼ tsp kosher salt, ¼ tsp black pepper, ¼ tsp garlic powder, ¼ tsp onion powder, and ¼ tsp paprika. Drizzle with 1 tablespoon of olive oil. Bake in the oven for 40 minutes until the chicken is cooked through and no longer pink inside. Remove from oven, discard skin and bones, then shred the chicken using two forks.
Make the enchilada topping: In a small skillet over low heat, cook the chopped bacon until crispy. Remove bacon and drain on paper towels, then place in a small bowl. To the bacon, add the whipped cream cheese, minced jalapenos, and ¾ cup shredded extra sharp cheddar cheese. Stir until evenly combined and set aside.
Prepare the enchilada filling: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onions and minced garlic, cooking gently for about 5 minutes until softened. Add the chopped plum tomato, chicken stock, heavy cream, cumin powder, chili powder, paprika, and ¼ tsp kosher salt. Simmer the mixture for about 10 minutes until the sauce thickens. Stir in the shredded chicken and mix until well incorporated.
Assemble the enchiladas: In a mixing bowl, combine Monterey Jack cheese and 2¼ cups extra sharp cheddar cheese. Warm the corn tortillas in the microwave for about 30 seconds, softening three at a time on a plate. Spoon some of the filling and cheese mixture onto each tortilla, then roll them up tightly and place seam-side down in a casserole dish.
Finish and bake: Spread the jalapeno popper topping mixture evenly over the rolled enchiladas. Scatter the sliced jalapeno over the top for extra heat and presentation. Bake the assembled enchiladas in the preheated 350°F oven for 20 minutes, until the cheese is melted and bubbly. Remove from oven and let cool slightly before serving.

Notes

Adjust the amount of jalapenos used based on your preferred spice level.
For a milder version, remove seeds from jalapenos before mincing and slicing.
Use fresh, good quality cheeses for the best flavor and meltability.
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, bake at 350°F for 15-20 minutes or microwave until heated through.
Serve with sour cream, guacamole, or a fresh green salad for a complete meal.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking, Sautéing
Cuisine: Mexican-American