Go Back
A serving of creamy chicken enchiladas on a white plate, showing the cheesy filling with bits of jalapeño and bacon. A fork is resting on the side, ready to eat.

Jalapeño Popper Chicken Enchiladas: The Ultimate Creamy & Spicy Bake

Discover the ultimate comfort food mashup! These Jalapeño Popper Chicken Enchiladas are loaded with a creamy, spicy chicken and bacon filling, then smothered in green enchilada sauce and cheese for an unforgettable dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 enchiladas
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken A rotisserie chicken works great
  • 8 oz cream cheese softened to room temperature
  • 6 slices bacon cooked and crumbled
  • 2 fresh jalapeños seeded and finely diced
  • 1 cup shredded sharp cheddar cheese divided
  • 1 cup shredded Monterey Jack cheese divided
  • 1/2 cup sliced green onions
  • 1 tsp garlic powder
  • 8 8-inch flour tortillas
  • 1 (15 oz) can green enchilada sauce

Equipment

  • 1 9x13 inch baking dish
  • 1 Large Mixing Bowl

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. In a large bowl, combine the softened cream cheese, half of the cheddar cheese, half of the Monterey Jack cheese, crumbled bacon, diced jalapeños, green onions, and garlic powder. Mix until well combined. Gently fold in the shredded chicken.
  3. Warm tortillas in the microwave for 20-30 seconds to make them pliable. Spoon the chicken mixture evenly down the center of each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish.
  4. Pour the green enchilada sauce evenly over the enchiladas. Sprinkle the remaining shredded cheddar and Monterey Jack cheeses over the top.
  5. Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted and lightly browned. For a crispier top, broil for 1-2 minutes, watching carefully.
  6. Let the enchiladas rest for 5-10 minutes before serving. Garnish with fresh cilantro, sour cream, and extra jalapeño slices, if desired.

Notes

Tip 1: For extra creamy enchiladas, mix a quarter cup of sour cream into the enchilada sauce before pouring it over the top.
Tip 2: Use a rotisserie chicken to save on prep time. Simply shred the meat and you're ready to go!
Tip 3: If you don't have green enchilada sauce, a mild red sauce will also work, though it will change the flavor profile slightly.