Jalapeno Popper Cheesy Chicken Enchiladas

Shredded chicken, cream cheese, jalapenos, bacon, and gooey melted cheese wrapped in flour tortillas and smothered in a homemade cheese sauce, baked until bubbly and golden.

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Prep Time 25

Cook Time 25

Total Time 50

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Tex-Mex

Calories: 520

Ingredients Equipment Method Notes

Ingredients

2 cups cooked shredded chicken Rotisserie chicken works great
8 flour tortillas 8-inch size
6 oz cream cheese softened
1.5 cups shredded cheddar cheese divided
1.5 cups shredded Monterey Jack cheese divided
2 fresh jalapenos finely diced, seeds removed for less heat
6 slices cooked bacon crumbled, reserve some for topping
3 tbsp butter
3 tbsp all-purpose flour
2 cups milk
0.5 tsp garlic powder
0.5 tsp onion powder
salt and pepper to taste
fresh cilantro, diced tomatoes, green onions for garnish

Equipment

9x13 inch baking dish
Large mixing bowl
medium saucepan
whisk
Wooden spoon

Method

Preheat oven to 350 F (175 C). Grease a 9x13-inch baking dish.
In a large bowl, mix shredded chicken, cream cheese, 1 cup cheddar, 1 cup Monterey Jack, diced jalapenos, and half the crumbled bacon until well combined.
Spoon filling evenly into each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
In a medium saucepan over medium heat, melt butter and whisk in flour. Cook for 1 minute, stirring constantly.
Pour in milk gradually, whisking constantly until the sauce thickens, about 3 to 4 minutes. Stir in remaining 1/2 cup cheddar and 1/2 cup Monterey Jack until smooth. Season with garlic powder, onion powder, salt, and pepper.
Pour cheese sauce evenly over the enchiladas. Sprinkle with remaining shredded cheese and reserved bacon crumbles.
Bake uncovered for 25 minutes until bubbly and lightly golden on top.
Garnish with fresh cilantro, diced tomatoes, and green onions before serving.

Notes

Remove jalapeno seeds for a milder dish. Always shred cheese fresh from the block for the creamiest sauce. Enchiladas can be assembled up to 24 hours ahead and refrigerated before baking.