Cheesy Jalapeño Chicken Enchiladas Recipe
These Jalapeño Popper Cheesy Chicken Enchiladas combine tender shredded chicken with creamy jalapeño-spiked cheese filling, all wrapped in warm flour tortillas and baked in a savory enchilada sauce. Perfectly cheesy, mildly spicy, and irresistibly comforting, this dish makes a flavorful dinner that the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Chicken Mixture
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 fresh jalapeños, diced
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese, divided
Assembly
- 6 large flour tortillas
- 1 cup enchilada sauce (store-bought or homemade)
- Olive oil, for cooking chicken
- Nonstick spray, for greasing the baking dish
Optional Toppings
- Sour cream
- Fresh cilantro
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a baking dish with nonstick spray to prevent the enchiladas from sticking.
- Cook Chicken: Heat olive oil in a saucepan over medium heat. Add the chicken breasts and cook for 10-12 minutes per side or until cooked through and no longer pink in the center. Remove from heat and let cool slightly.
- Shred Chicken: Once the chicken has cooled enough to handle, shred it using two forks or your hands, breaking it into fine, bite-sized pieces.
- Mix Filling: In a mixing bowl, combine the shredded chicken, softened cream cheese, diced jalapeños, and half of the shredded cheddar cheese. Mix thoroughly until all ingredients are well incorporated.
- Assemble Enchiladas: Lay out each flour tortilla and evenly distribute the chicken and cheese filling among them. Roll the tortillas tightly and place each rolled enchilada seam-side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well covered. Sprinkle the remaining cheddar cheese on top for a bubbly, golden finish.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbly and the cheese on top has melted and turned golden brown.
- Serve: Remove from oven and let cool slightly before serving. Garnish with optional toppings such as sour cream and fresh cilantro to enhance flavor. Serve hot and enjoy your delicious jalapeño popper chicken enchiladas!
Notes
- For milder heat, remove seeds from the jalapeños before dicing.
- Use rotisserie chicken for a quick shortcut.
- You can substitute corn tortillas if preferred, but flour tortillas hold the filling better.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- Adding a sprinkle of fresh lime juice before serving brightens the flavors.
