I can still remember the first time my mom made enchiladas. The aroma of warm spices and melted cheese filled the entire house, instantly making it feel like a special occasion. Even as a picky eater, I was captivated by the soft tortillas and the savory filling, and I knew it was a dish I would always love.
Now, I’ve put my own spin on that classic comfort food with these jalapeño popper enchiladas. They’re packed with flavor, easy to make, and always a crowd-pleaser, perfect for a weeknight dinner or a weekend gathering with friends. I wanted to capture that same comforting feeling while adding a little bit of a kick.
These are so good, my kids ask for them every week. I love being able to share this updated family meal with them! I hope you find as much joy in making and eating them as my family does.
Why you’ll love this Jalapeño Popper Cheesy Chicken Enchiladas with Jalapeño Popper Enchiladas
- They’re incredibly flavorful! The combination of creamy cheese, spicy jalapeños, and savory chicken is simply irresistible.
- This jalapeño popper enchiladas recipe is surprisingly easy to make, perfect for busy weeknights.
- They are highly customizable. You can adjust the level of spice to your liking, swap out the chicken for turkey, or add your favorite veggies.
- They’re a great way to use up leftover cooked chicken, making meal planning a breeze.
- These enchiladas are a guaranteed crowd-pleaser, perfect for potlucks, parties, or family gatherings.
- The jalapeño popper enchiladas offer a perfect blend of comfort food and exciting flavors.
Ingredients
- 1.5 lbs cooked chicken, shredded
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup mayonnaise
- 1/4 cup chopped jalapeños (from a jar or fresh)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 10-12 flour tortillas
- 2 cups enchilada sauce
- Optional: chopped green onions for garnish
Directions
Step 1
Jalapeño popper enchiladas makes every moment feel uplifting. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Step 2
In a large bowl, combine the shredded chicken, cream cheese, cheddar cheese, Monterey Jack cheese, mayonnaise, jalapeños, garlic powder, and onion powder. Season with salt and pepper to taste. Mix well until everything is evenly combined.
Step 3
Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
Step 4
Warm the tortillas slightly to make them more pliable. You can do this in the microwave for a few seconds or in a dry skillet.
Step 5
Spoon about 1/3 cup of the chicken mixture into each tortilla. Roll up the tortilla tightly and place it seam-side down in the baking dish.
Step 6
Pour the remaining enchilada sauce evenly over the enchiladas.
Step 7
Sprinkle the remaining cheddar and Monterey Jack cheese over the enchiladas.
Step 8
Bake for 25-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Step 9
Let the enchiladas cool for a few minutes before serving. Garnish with chopped green onions, if desired.
Variations, pairings, and serving ideas
Variations
Want to switch things up? Try adding a can of drained and rinsed black beans to the chicken mixture for extra flavor and texture. You can also experiment with different types of cheese, such as pepper jack or a Mexican cheese blend, to add another layer of flavor.
For a vegetarian version, substitute the chicken with sautéed mushrooms, bell peppers, and onions. Just be sure to adjust the seasoning to your liking. Consider adding a little corn for some extra sweetness!
If you’re looking for a lower-carb option, use low-carb tortillas or serve the chicken mixture as a dip with tortilla chips. This allows you to enjoy all the flavors of jalapeño popper enchiladas without the added carbs.
Pairings
These jalapeño popper enchiladas are delicious on their own, but they’re even better when paired with the right side dishes. A simple side salad with a lime vinaigrette provides a refreshing contrast to the richness of the enchiladas. The acidity cuts through the cheese and adds a bright element to the meal.
Mexican rice is another classic pairing that complements the flavors of the enchiladas perfectly. You can also make a batch of homemade pico de gallo for a fresh and vibrant topping. It adds a burst of flavor and texture that elevates the entire meal.
For a sweet and savory combination, consider serving these enchiladas with a side of southern fried apples. This Cook Reel recipe adds a delightful contrast to the spicy and savory flavors of the jalapeño popper enchiladas.
Serving ideas
Presentation is key when serving these jalapeño popper enchiladas. Arrange them artfully on a platter and garnish with chopped green onions and a dollop of sour cream. The green onions add a pop of color, while the sour cream provides a cooling contrast to the spiciness of the jalapeños.
For a more casual presentation, serve the enchiladas directly from the baking dish. This allows everyone to help themselves and adds a cozy, family-style feel to the meal. Place the dish in the center of the table and let people serve themselves!
If you’re serving a crowd, consider setting up a toppings bar with various options such as guacamole, salsa, and shredded lettuce. This allows your guests to customize their enchiladas to their liking and adds a fun, interactive element to the meal.
Storage and make-ahead tips
Storage
Leftover jalapeño popper enchiladas can be stored in the refrigerator for up to 3 days. Be sure to store them in an airtight container to prevent them from drying out.
To reheat, you can bake them in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat them in the microwave, but be careful not to overcook them, or they may become rubbery.
For longer storage, you can freeze the enchiladas. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months.
Make-ahead
These enchiladas are a great make-ahead meal. You can assemble them ahead of time and store them in the refrigerator until you’re ready to bake them. This is a great option for busy weeknights or when you’re entertaining guests.
To make ahead, assemble the enchiladas as directed in the recipe, but don’t bake them. Cover the baking dish tightly with plastic wrap and store it in the refrigerator for up to 24 hours.
When you’re ready to bake, remove the plastic wrap and bake as directed. You may need to add a few minutes to the baking time if the enchiladas are cold from the refrigerator.
Common mistakes when making Jalapeño Popper Cheesy Chicken Enchiladas
- Using cold cream cheese: Make sure the cream cheese is softened before mixing it with the other ingredients. Cold cream cheese will be difficult to mix and can result in a lumpy filling.
- Overfilling the tortillas: Overfilling the tortillas can cause them to tear when you roll them up. Be sure to use the right amount of filling for each tortilla.
- Not warming the tortillas: Warming the tortillas makes them more pliable and easier to roll without tearing. You can warm them in the microwave or in a dry skillet.
- Using too much enchilada sauce: Using too much enchilada sauce can make the enchiladas soggy. Be sure to spread a thin layer of sauce on the bottom of the baking dish and use just enough to cover the enchiladas.
- Overbaking the enchiladas: Overbaking the enchiladas can cause the cheese to become dry and the tortillas to become crispy. Bake them until the cheese is melted and bubbly and the enchiladas are heated through.
Final notes
These jalapeño popper enchiladas are a guaranteed crowd-pleaser that’s perfect for any occasion. They’re easy to make, packed with flavor, and sure to become a family favorite. Don’t be afraid to experiment with different variations and make them your own!
Remember to adjust the level of spice to your liking. If you prefer a milder flavor, use fewer jalapeños or remove the seeds before chopping them. If you like things extra spicy, use fresh jalapeños and leave some of the seeds in.
I hope you enjoy making and eating these enchiladas as much as I do. Happy cooking!
Loved this Jalapeño Popper Cheesy Chicken Enchiladas? Try these next
Jalapeño Popper Cheesy Chicken Enchiladas
Spice up your dinner routine with these Jalapeño Popper Cheesy Chicken Enchiladas! Creamy, cheesy, and packed with flavor, they’re a guaranteed crowd-pleaser.
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
- 1.5 lbs cooked chicken, shredded
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup mayonnaise
- 1/4 cup chopped jalapeños (from a jar or fresh)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 10-12 flour tortillas
- 2 cups enchilada sauce
- Optional: chopped green onions for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the shredded chicken, cream cheese, cheddar cheese, Monterey Jack cheese, mayonnaise, jalapeños, garlic powder, and onion powder. Season with salt and pepper to taste. Mix well until everything is evenly combined.
- Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
- Warm the tortillas slightly to make them more pliable. You can do this in the microwave for a few seconds or in a dry skillet.
- Spoon about 1/3 cup of the chicken mixture into each tortilla. Roll up the tortilla tightly and place it seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the enchiladas.
- Sprinkle the remaining cheddar and Monterey Jack cheese over the enchiladas.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let the enchiladas cool for a few minutes before serving. Garnish with chopped green onions, if desired.
Notes
For a spicier kick, use fresh jalapeños and leave some of the seeds in. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave. For best results, use high-quality enchilada sauce. You can substitute chicken with ground turkey or beef. Feel free to add a can of drained and rinsed black beans to the chicken mixture for extra flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg