Jalapeno Popper Cheesy Chicken Enchiladas are a mouthwatering fusion of spicy jalapeños, creamy cheeses, and tender shredded chicken wrapped in soft tortillas and smothered in a rich green enchilada sauce. This dish brings the beloved flavors of jalapeño poppers to a comforting Mexican classic, creating an irresistible meal that’s perfect for weeknight dinners or special occasions.
You’ll love the balance of spicy heat from the jalapeños with the cool creaminess of cream cheese and the melty texture of Monterey Jack cheese. The green enchilada sauce adds a flavorful, slightly tangy kick that ties the dish together beautifully. This recipe is not only packed with bold flavors but also easy to make, letting you enjoy a restaurant-quality meal right at home without complicated steps.
Ingredients
- 3 skinless, boneless chicken breasts
- 3½ teaspoons garlic powder, divided
- 1½ teaspoons cayenne pepper, divided
- Salt and ground black pepper to taste
- 2 tablespoons unsalted butter
- 1 large onion, minced
- 2 jalapeño chile peppers, seeded and minced
- 1 (8 oz) package cream cheese, cut into large cubes
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 (28 oz) can green enchilada sauce
- 7 flour tortillas
- 8 ounces shredded Monterey Jack cheese, divided
Instructions
Step 1: Prepare Chicken
Preheat oven to 350°F (175°C). Season chicken breasts with ½ teaspoon garlic powder, 1 teaspoon cayenne pepper, salt, and black pepper. Bake in a dish until no longer pink and juices run clear (about 30-35 minutes). Cool and shred.
Step 2: Cook Veggies & Cream Cheese
Melt butter in a skillet over medium heat. Add onions and jalapeños; cook until onions are translucent (about 5 minutes). Add cream cheese and stir until melted and creamy.
Step 3: Season & Add Chicken
Stir in remaining garlic powder, cayenne pepper, paprika, chili powder, and cumin. Add shredded chicken and mix well. Remove from heat.
Step 4: Assemble Enchiladas
Pour half of the enchilada sauce into a greased 9×13 baking dish. Lay tortillas flat; spoon chicken mixture along center of each tortilla. Sprinkle roughly 1 tablespoon Monterey Jack cheese on each. Roll tortillas and place seam-side down in the dish.
Step 5: Bake
Pour remaining enchilada sauce over rolled tortillas. Sprinkle remaining cheese evenly on top. Bake 30 minutes until cheese melts and sauce bubbles.
My Best Tips for Success
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Season the chicken well and bake until fully cooked for tender filling.
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Seed jalapeños to control spice level and avoid overpowering heat.
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Use fresh cream cheese for smooth melting and richness.
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Warm tortillas slightly before filling to prevent cracking.
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Cover casserole loosely with foil during baking to keep moisture, remove last 10 minutes for cheese browning.
Delicious Variations to Try
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Add cooked corn or black beans in the chicken filling for added texture.
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Substitute chicken with turkey or shredded pork.
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Use corn tortillas for a gluten-free option and add smoky chipotle powder.
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Top with fresh cilantro and a squeeze of lime for brightness.
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Mix in diced avocado or sour cream when serving for creaminess.
Frequently Asked Questions
Can I make this ahead?
Yes, assemble and refrigerate before baking; extend baking time if cold.
How spicy are the jalapeños?
Seeding reduces heat; leave seeds in for more spice.
Can I use a different cheese?
Monterey Jack melts well, but pepper jack or cheddar can be used.
Are flour tortillas best?
Flour tortillas work well for soft wraps; corn tortillas work for a gluten-free option.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days.
Can I freeze this casserole?
Yes, freeze before baking; thaw overnight and bake as usual.
Jalapeño Popper Cheesy Chicken Enchiladas
- Total Time: 1 hour 5 minutes
- Yield: 7 enchiladas 1x
Description
Creamy, spicy jalapeño poppers combined with classic enchiladas shredded chicken folded with cream cheese, onions, and jalapeños, baked under green sauce and Monterey Jack cheese.
Ingredients
3 skinless, boneless chicken breasts
3½ tsp garlic powder, divided
1½ tsp cayenne pepper, divided
Salt and black pepper, to taste
2 tbsp unsalted butter
1 large onion, minced
2 jalapeño peppers, seeded and minced
1 (8 oz) package cream cheese, cubed
½ tsp paprika
½ tsp chili powder
½ tsp ground cumin
1 (28 oz) can green enchilada sauce
7 flour tortillas
8 oz shredded Monterey Jack cheese, divided
Instructions
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Cook chicken: Preheat oven to 350°F (175°C). Season chicken with ½ tsp garlic powder, 1 tsp cayenne, salt, and pepper. Bake 30–35 minutes until cooked through. Cool slightly, then shred.
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Sauté vegetables: Melt butter in a large skillet over medium heat. Add onions and jalapeños; cook about 5 minutes until softened. Add cream cheese and stir until smooth and creamy.
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Season filling: Stir in remaining garlic powder, cayenne pepper, paprika, chili powder, and cumin. Add shredded chicken and mix well to coat evenly. Remove from heat.
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Assemble enchiladas: Spread half the enchilada sauce in a greased 9×13‑inch baking dish. Lay out tortillas, add chicken mixture down the center of each, and sprinkle 1 tbsp of cheese in each. Roll tightly and place seam side down in dish.
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Bake: Pour remaining enchilada sauce over enchiladas and top with remaining cheese. Cover loosely with foil and bake 30 minutes, removing foil for the last 10 minutes to brown.
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Serve: Let rest 5 minutes before serving. Garnish with cilantro and a squeeze of lime if desired.
Notes
Seed jalapeños to reduce heat or keep seeds for more spice. Warm tortillas before filling. Use fresh cream cheese for smooth richness. Cook chicken ahead for faster prep. Store leftovers refrigerated or freeze before baking.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Dish, Casserole
- Method: Baking
- Cuisine: Mexican-American Fusion
Nutrition
- Serving Size: 1/7 recipe
- Calories: 465
- Sugar: 3 g
- Sodium: 740 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 135 mg
Keywords: jalapeño popper enchiladas, cheesy chicken enchiladas, creamy jalapeño chicken bake, spicy enchiladas, green sauce enchiladas
