Jalapeño Popper Cheesy Chicken Enchiladas
A delightful combination of creamy, spicy, and cheesy goodness wrapped in soft tortillas, perfect for cozy weeknights or casual gatherings.
Ingredients
Main Ingredients
- 2 cups shredded chicken Rotisserie chicken works perfectly.
- 8 pieces flour tortillas
- 6 oz cream cheese, softened Use full-fat for best texture.
- 1 ½ cups shredded cheddar cheese (divided) Reserve half for topping.
- 1 ½ cups shredded Monterey Jack cheese (divided) Reserve half for topping.
- 2 pieces fresh jalapeños, diced Remove seeds for less heat.
- 6 slices cooked bacon, crumbled Reserve some for topping.
Sauce Ingredients
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
Garnishes
- Fresh cilantro, tomatoes, and green onions for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a medium bowl, combine shredded chicken, softened cream cheese, 1 cup of cheddar cheese, 1 cup of Monterey Jack cheese, diced jalapeños, and half of the crumbled bacon. Mix well until creamy.
- Spoon the filling into each tortilla, rolling them tightly and placing seam-side down in the greased baking dish.
Sauce Preparation
- In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux.
- Gradually add the milk, stirring until thickened.
- Stir in the remaining cheeses (½ cup each of cheddar and Monterey Jack) along with garlic powder, onion powder, salt, and pepper. Mix until well incorporated.
Baking
- Pour the creamy sauce over the rolled enchiladas, then sprinkle with reserved cheese and bacon on top.
- Bake in the preheated oven for about 25 minutes, or until bubbly and golden.
Notes
These enchiladas store wonderfully. Allow them to cool completely before transferring to an airtight container. Refrigerate for up to 3 days or freeze before baking.