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Jalapeño Popper Cheesy Chicken Enchiladas

jalapeño popper chicken enchiladas with cream cheese filling, stuffed into flour tortillas and baked until bubbly and golden. A creamy white sauce coats the enchiladas, with jalapeño rounds on top for that spicy, cheesy finish.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Enchilada filling and assembly
  • 3 cup cooked chicken shredded
  • 8 oz cream cheese softened
  • 0.5 cup pickled jalapeños plus more for topping
  • 1 cup sharp cheddar shredded, divided
  • 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
  • salt to taste

Equipment

  • 1 sheet pan

Method
 

Preheat and assemble enchiladas
  1. Preheat oven to 375°F and grease a 9x13 baking dish. Place the baking dish nearby for quick assembly.
  2. Mix shredded chicken, cream cheese, pickled jalapeños, and 1/2 cup cheddar until combined. You should have a thick, cheesy filling with visible jalapeño pieces.
  3. Divide the filling among the flour tortillas, roll up, and place seam-side down in the greased baking dish. Arrange them snugly in rows so the filling stays tucked inside.
Make the creamy white sauce and bake
  1. Make white sauce: melt butter, whisk in flour, and cook for 1 minute. The mixture should look smooth and slightly bubbling.
  2. Gradually add chicken broth while whisking until thickened. Stop when the sauce coats the back of a spoon.
  3. Remove from heat and stir in sour cream, garlic powder, salt, and Monterey jack. The sauce should turn creamy and glossy.
  4. Pour the white sauce over the enchiladas, then top with the remaining cheddar and scatter jalapeño rounds on top. Cover the surface so every bite gets sauce and cheese.
  5. Bake for 25–30 minutes until bubbly and golden. Look for bubbling around the edges and browned, melted cheese on top.
Serve
  1. Serve immediately. Cut a piece to show the creamy jalapeño-studded filling inside.

Notes

Pro tip: soften the cream cheese first so it blends smoothly with the chicken and jalapeños, preventing lumps in the stuffed tortillas. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered in the oven at 325°F until hot and bubbly. Freezing is not recommended because the creamy white sauce can change texture after thawing. For a lighter option, use reduced-fat cream cheese and sour cream (or swap in Greek yogurt) while keeping the same bake time.