Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce

These Jalapeño Popper Cheesy Chicken Enchiladas are a spicy, creamy twist on classic enchiladas—filled with shredded chicken, jalapeños, and cheeses, then covered in a luscious creamy sauce. They deliver big flavor with a comforting, cheesy bite.

Why You’ll Love This Recipe

I love how these enchiladas capture the spicy, creamy goodness of jalapeño poppers in a delicious, cheesy roll-up. The tender chicken and gooey cheese filling is balanced by zingy jalapeños and creamy sauce. They’re hearty, flavorful, and perfect for kicking dinner up a notch without too much fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked shredded chicken (rotisserie or poached)

• Jalapeños, seeded and diced (fresh or pickled)

• Cream cheese, softened

• Shredded cheddar or pepper jack cheese (plus extra for topping)

• Sour cream or Greek yogurt

• Green onions, chopped

• Garlic powder or minced garlic

• Onion powder

• Corn or flour tortillas

• Salt and freshly ground black pepper

• Optional: Crispy bacon bits or crumbled cotija cheese

Directions

1. Preheat oven. I heat the oven to 375 °F (190 °C) and grease a 9×13-inch baking dish.

2. Make the filling. I combine shredded chicken, diced jalapeños, cream cheese, shredded cheese, sour cream, garlic and onion powders, green onions, salt, and pepper in a bowl until creamy and well mixed.

3. Assemble enchiladas. I spoon filling into each tortilla, roll tightly, and place seam-side down in the baking dish.

4. Prepare creamy sauce. In a bowl, I whisk together sour cream, a little cream cheese (if I want extra richness), shredded cheese, diced jalapeño, garlic powder, salt, and pepper until smooth.

5. Top enchiladas. I pour the creamy sauce evenly over the enchiladas and sprinkle extra shredded cheese (and bacon or cotija, if using) on top.

6. Bake. I bake for 15–20 minutes until the sauce is bubbly and cheese is melted and lightly golden.

7. Finish and serve. I let them rest for a few minutes, then garnish with fresh green onions, cilantro, jalapeño slices, and a dollop of sour cream if I’m craving extra creaminess.

Servings and Timing

• Servings: Makes about 6–8 enchiladas (serves 4–6)

• Prep time: 15 minutes

• Cook time: 15–20 minutes

• Total time: Approximately 35 minutes

Variations

• Mild version: I skip the jalapeño seeds or use mild peppers for less heat.

• Veggie boost: I stir in sautéed bell peppers, spinach, or corn for extra color and flavor.

• Spicy sauce: I add chopped chipotles in adobo or a dash of hot sauce to the creamy sauce.

• Cheese blend: I use a mix of pepper jack, Monterey Jack, and cheddar for rich flavor and meltiness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake at 350 °F (175 °C) for 10–12 minutes until warmed through, or microwave individual portions and add a splash of sour cream to revitalize the sauce.

FAQs

1. Can I use frozen chicken?

Yes! I thaw and warm cooked frozen chicken, then shred it and toss it into the filling mix.

2. How spicy are they?

It depends on the jalapeño seeds—removing them makes it milder, while keeping them brings more heat. I adjust based on my guests.

3. Can I freeze these?

Absolutely—I assemble the enchiladas, cover them tightly, and freeze before baking. When ready, I bake covered at 350 °F for about 25–30 minutes (plus cheese melt time).

4. Can I use corn tortillas?

Yes! I warm them first to make folding easier, then fill and bake as usual.

5. Is this dish gluten-free?

Yes—when using corn tortillas (check that sour cream and cream cheese are gluten-free), this casserole is naturally gluten-free.

Conclusion

Jalapeño Popper Cheesy Chicken Enchiladas with Creamy Sauce are one of my favorite ways to blend spicy, cheesy, and comforting flavors in a crowd-pleasing dish. They’re easy to make, endlessly customizable, and deliciously satisfying. I hope they become a spicy favorite at your table!