Jalapeno Popper Chicken Enchiladas bring together two beloved comfort foods into one incredible dish that disappears fast at any gathering. I first experimented with this fusion recipe after a potluck where both jalapeno poppers and chicken enchiladas were the clear favorites.
Growing up in the Midwest, we loved our comfort food, and both enchiladas and stuffed jalapenos were regular features at family gatherings. One evening, I was planning dinner and couldn’t decide which to make, so I thought, why not combine them? The creamy, spicy filling of jalapeno poppers wrapped in tender tortillas with melted cheese and enchilada sauce creates something truly special. At Betty’s kitchen table, these enchiladas have become the star of Tex-Mex night, and I’ve learned that you can easily adjust the heat level to suit your family’s tastes. Your kitchen is about to become the most popular spot in the house.
6 Reasons This Recipe Works Every Time
This creative fusion dish combines the best elements of two classic favorites into one crowd-pleasing meal. I’ve found that the cream cheese base keeps everything rich and creamy while the jalapenos add just the right kick.
- Two beloved dishes combined into one amazing recipe
- Customizable heat level works for everyone at the table
- Cream cheese filling creates incredible richness
- Perfect for game day, potlucks, or family dinners
- Bacon adds smoky depth and satisfying crunch
- Freezes beautifully for make-ahead convenience
What Goes Into This Recipe
Shredded chicken forms the protein base, and I always use rotisserie chicken for convenience. Through trial and error, I learned that leftover cooked chicken or even canned chicken work perfectly in a pinch.
Cream cheese creates that signature jalapeno popper creaminess that makes this dish so addictive. In my kitchen, I prefer to use full-fat cream cheese that’s been softened to room temperature for easier mixing.
Jalapenos provide the signature heat and flavor, and you control the spice level by how you prepare them. Betty always says to remove the seeds and membranes for milder heat, or leave them in if you like things spicy.
Bacon adds smoky, salty richness that complements the creamy filling beautifully. Many home cooks find success using thick-cut bacon that’s been cooked crisp and crumbled.
Cheese sauce ties everything together with that classic enchilada flavor. I’ve found that using a combination of cream of chicken soup and shredded cheese creates a luscious sauce that coats every bite.
Flour tortillas wrap up all those delicious flavors into portable perfection. The key I discovered is to warm the tortillas slightly before rolling to prevent cracking.
How to Make Jalapeno Popper Chicken Enchiladas
Step 1. Betty always starts by preheating the oven to 350°F and lightly greasing a 9×13-inch baking dish. I’ve learned that a quick spray ensures the enchiladas don’t stick and makes serving easier.
Step 2. In a large bowl, mix together the shredded chicken, softened cream cheese, diced jalapenos, crumbled bacon, and half of your shredded cheese. Through trial and error, I learned to mix until everything is well combined and the cream cheese is evenly distributed.
Step 3. The key I discovered is to warm your tortillas for about 15 seconds in the microwave. This makes them pliable and prevents them from tearing when you roll the enchiladas.
Step 4. Spread about 1/3 cup of the chicken mixture down the center of each tortilla, then roll tightly and place seam-side down in your prepared baking dish. My family prefers when I pack them snugly together so they hold their shape during baking.
Step 5. For the cheese sauce, mix cream of chicken soup with milk and the remaining shredded cheese until smooth. After years of making enchiladas, I learned to thin the sauce just enough so it pours easily but still coats the tortillas well.
Step 6. Pour the cheese sauce evenly over the rolled enchiladas, making sure to cover them completely. Betty’s tip is to use a spoon to spread it into any gaps so every bite gets that cheesy goodness.
Step 7. Bake for 25 minutes until the sauce is bubbly and the edges are golden. Let these Jalapeno Popper Chicken Enchiladas rest for 5 minutes before serving so the filling sets up and they’re easier to slice.
Keeping This Recipe Fresh
These Jalapeno Popper Chicken Enchiladas store wonderfully in an airtight container in the refrigerator for up to 3 days. I typically cover the baking dish tightly with plastic wrap or transfer portions to sealed containers once cooled. The cream cheese filling stays creamy and delicious even after storage.
For freezing, this recipe is perfect for make-ahead meals. Betty’s freezing method works beautifully: assemble the enchiladas completely but don’t bake them. Wrap the entire dish tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. When you’re ready to bake, thaw overnight in the refrigerator, then bake as directed, adding an extra 10 minutes to the cooking time.
When reheating refrigerated enchiladas, I use the oven at 350°F for about 15 to 20 minutes until heated through. For the best texture, cover with foil for the first 10 minutes, then uncover to let the top get bubbly again. Individual portions reheat well in the microwave in 90-second intervals.
Building the Perfect Plate
These rich, creamy enchiladas pair beautifully with fresh, bright sides that balance the heat and richness. Mexican rice or cilantro lime rice adds fluffy texture and complements the flavors perfectly. Street corn chicken rice bowls offers a similar Tex-Mex flavor profile if you want to explore that style.
A simple side salad with crisp lettuce, tomatoes, and avocado adds fresh contrast to the creamy enchiladas. Chicken enchiladas with sour cream white sauce uses a similar creamy approach with different flavors. Refried beans or black beans provide protein-rich substance to round out the meal.
For appetizers before these enchiladas, try cheesy garlic chicken wraps for a complementary handheld option. Tortilla chips with fresh guacamole and salsa let guests snack while the enchiladas bake. Mexican chicken with cheese sauce takes a similar cheesy approach to Mexican-inspired chicken.
FAQs
I recommend removing the seeds and membranes from the jalapenos for a mild to medium heat that most people enjoy. If you want them spicier, leave the seeds in or add a diced serrano pepper.
Betty’s solution is to assemble the enchiladas up to 24 hours in advance, cover tightly, and refrigerate. Pour the sauce over just before baking and add 5 to 10 minutes to the cooking time.
Many home cooks find success using diced green chiles instead, which provide flavor without much heat. You could also use diced bell peppers for a completely mild version.
Jalapeno Popper Chicken Enchiladas
Ingredients
Equipment
Method
- Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In a large bowl, mix together shredded chicken, softened cream cheese, diced jalapenos, crumbled bacon, and 1 cup of the shredded cheese until well combined.
- Warm tortillas in the microwave for 15 seconds to make them pliable.
- Spread about 1/3 cup of the chicken mixture down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
- In a bowl, mix cream of chicken soup with milk, garlic powder, and the remaining 1 cup shredded cheese until smooth.
- Pour the cheese sauce evenly over the rolled enchiladas, making sure to cover them completely.
- Bake for 25 minutes until the sauce is bubbly and the edges are golden.
- Let rest for 5 minutes before serving. Garnish with fresh cilantro if desired.
