Jalapeño Popper Cheesy Chicken Enchiladas
Satisfy your cravings with warm, creamy, and flavorful Jalapeño Popper Cheesy Chicken Enchiladas, perfect for family dinners and gatherings.
Ingredients
Filling
- 2 cups shredded chicken
- 6 oz cream cheese, softened
- 1.5 cups shredded cheddar cheese divided
- 1.5 cups shredded Monterey Jack cheese divided
- 2 fresh jalapeños, diced
- 6 slices cooked bacon, crumbled reserve some for topping
Sauce
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- Salt and pepper, to taste
Assembly
- 8 flour tortillas
- Fresh cilantro, tomatoes, and green onions for garnish
Instructions
Preparation
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- In a bowl, mix shredded chicken, cream cheese, 1 cup cheddar cheese, 1 cup Monterey Jack cheese, diced jalapeños, and half of the crumbled bacon together until well combined.
- Spoon the filling into the flour tortillas, roll them up, and place them seam-side down in the prepared dish.
Sauce Preparation
- In a saucepan, melt the butter, then stir in the flour. Gradually whisk in the milk until thickened and smooth.
- Stir in the remaining ½ cup cheddar cheese and ½ cup Monterey Jack cheese. Season with garlic powder, onion powder, salt, and pepper.
Baking
- Pour the sauce over the rolled enchiladas. Top with the remaining cheese and reserved bacon.
- Bake for 25 minutes, or until bubbly and golden. Garnish with fresh cilantro, diced tomatoes, and green onions before serving.
Notes
To keep leftovers fresh, place any uneaten enchiladas in an airtight container in the refrigerator for up to 3 days. For freezing, wrap tightly in plastic wrap and then foil for up to 3 months.