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Jalapeño Popper Cheesy Chicken Enchiladas

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A delicious twist on the classic jalapeño popper, these cheesy chicken enchiladas combine shredded chicken, creamy cheeses, and spicy jalapeños for a comforting meal.

Ingredients

Scale
  • 2 cups shredded chicken
  • 8 flour tortillas
  • 6 oz cream cheese, softened
  • 1 ½ cups shredded cheddar cheese (divided)
  • 1 ½ cups shredded Monterey Jack cheese (divided)
  • 2 fresh jalapeños, diced
  • 6 slices cooked bacon, crumbled (reserve some for topping)
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups milk
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper, to taste
  • Fresh cilantro, tomatoes, and green onions for garnish

Instructions

  1. Preheat your oven to 350°F and grease a 9 x 13-inch baking dish.
  2. In a mixing bowl, blend the shredded chicken, cream cheese, 1 cup of cheddar cheese, 1 cup of Monterey Jack cheese, diced jalapeños, and half of the crumbled bacon until well combined.
  3. Spoon the filling into the flour tortillas, roll them up, and place them seam-side down in the greased baking dish.
  4. In a saucepan over medium heat, melt the butter. Stir in the flour to create a roux.
  5. Gradually whisk in the milk until the mixture thickens, forming a creamy sauce.
  6. Stir in the remaining ½ cup of cheddar cheese and ½ cup of Monterey Jack cheese. Season the sauce with garlic powder, onion powder, salt, and pepper.
  7. Pour the cheesy sauce over the rolled enchiladas. Top with the remaining cheese and reserved bacon.
  8. Bake the enchiladas for 25 minutes or until bubbly and golden brown on top.

Notes

For a lighter version, consider using low-fat cream cheese. You can also customize the heat level by adjusting the diced jalapeños.

Nutrition

Find it online: https://sousviderecipe.com/jalapeno-popper-cheesy-chicken-enchiladas/