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Jalapeño Popper Cheesy Chicken Enchiladas

Jalapeño popper chicken enchiladas with a creamy white sauce, stuffed tortillas, and a golden, bubbling cheddar-and-jalapeño top. Cream cheese, cheddar, and pickled jalapeños are rolled into the tortillas, then baked until the edges are set and the sauce is thick and silky.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken filling
  • 3 cup cooked chicken, shredded
  • 8 oz cream cheese, softened
  • 0.5 cup pickled jalapeños, plus more for topping
  • 0.5 cup sharp cheddar, shredded, divided Use 1/2 cup in the filling and the rest for topping.
  • 8 flour tortillas
White sauce
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cup chicken broth
  • 1 cup sour cream
  • 0.5 tsp garlic powder
  • 0.5 cup Monterey jack cheese, shredded
  • 0.25 tsp salt to taste
  • 0.5 cup sharp cheddar, shredded, divided Use the remaining cheddar for topping.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and roll the enchiladas
  1. Preheat the oven to 375°F and grease a 9x13 baking dish until lightly coated for easy release.
  2. Mix the shredded chicken, softened cream cheese, pickled jalapeños, and 1/2 cup cheddar until the filling looks creamy and evenly combined.
  3. Divide the filling among the 8 flour tortillas, roll each tortilla up, and place them seam-side down in the greased baking dish.
Make the white sauce
  1. In a pot, melt the butter and whisk in the flour, cooking for 1 minute so it forms a smooth paste.
  2. Gradually add the chicken broth while whisking until smooth and thickened.
  3. Remove from heat and stir in the sour cream, garlic powder, salt, and the Monterey jack cheese until the sauce is creamy.
Bake and serve
  1. Pour the white sauce over the enchiladas, letting it settle between the rolls.
  2. Top with the remaining cheddar and scatter jalapeño rounds over the surface so you see green flecks on top.
  3. Bake 25–30 minutes at 375°F until bubbly around the edges and golden on top.
  4. Serve immediately so the cheese is hot and the filling stays creamy inside.

Notes

For the smoothest sauce, whisk the broth in gradually so no lumps form before it thickens. Store leftovers covered in the refrigerator for up to 3 days; reheat in the oven at 350°F until warmed through. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, use low-fat cream cheese and reduced-fat Monterey jack while keeping the same baking time.