Hey there, friend! As the cool breezes of fall roll in, I can’t help but think about cozy evenings spent in the kitchen, accompanied by the comforting aroma of something delicious simmering away. One of my absolute favorite dishes to whip up during this season is Jalapeño Popper Cheesy Chicken Enchiladas. They are absolutely packed with flavor, creamy goodness, and just the right amount of kick from those spicy jalapeños. This dish reminds me of lively gatherings, where laughter fills the air, and everyone is passing around plates, fighting for the last enchilada. How can you not love that?

This recipe is not only a crowd-pleaser, but it’s also easy-peasy for busy weeknights. So grab your apron, and let’s bring some cheesy, spicy joy to our tables!

Why You’ll Love This Recipe

• Easy weeknight dinner that comes together in under an hour!
• Budget-friendly ingredients that deliver big flavors.
• Comfort food at its finest, perfect for sharing (or not!).
• Adaptable – spice it up or tone it down according to your taste!
• Great for meal prep or a cozy family dinner.

Ingredients

Before we get started, let’s gather our ingredients! You’ll need:

• 2 cups cooked shredded chicken (rotisserie works great!)
• 8 oz cream cheese, softened (fresh and creamy is key!)
• 1 cup shredded cheddar cheese, plus more for topping
• 1 cup salsa (choose your favorite variety – mild, medium, or hot!)
• 1/2 cup diced jalapeños (pickled or fresh, depending on your heat preference)
• 8 small flour tortillas (or corn if you prefer)
• 1 tablespoon garlic powder
• 1 teaspoon cumin (so aromatic!)
• Salt and pepper to taste
• Cilantro for garnish (optional but oh-so-pretty!)

Tip: Fresh garlic really amps up the flavor, so if you have it, consider using 2 cloves of minced garlic instead of the garlic powder!

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). This gives your enchiladas a beautifully bubbly finish when they bake!
2. In a large bowl, combine the shredded chicken, softened cream cheese, 1 cup of shredded cheddar, salsa, diced jalapeños, garlic powder, cumin, salt, and pepper. Mix it all together until you have a creamy, cheesy mixture. Pro tip: Don’t overmix! We want that beautiful, almost chunky texture to stay intact.
3. Grab a tortilla and spoon about 1/4 cup of the chicken mixture into the center. Don’t be stingy! Roll it up tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat until you’ve filled up your dish.
4. Next, pour the remaining salsa over the top of the enchiladas and sprinkle the rest of the shredded cheddar cheese on top! Can you smell that irresistible aroma?
5. Cover the dish with aluminum foil (be careful not to touch the cheese) and bake for 20 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Trust me, your kitchen will smell like heaven!
6. Once they’re out of the oven, let them cool for a few minutes. Sprinkle with fresh cilantro for a pop of color and freshness. Then, dig in!

Pro Tips & Variations

Want to mix things up a bit? Here are some fun variations to play with:

• Cheesy Add-Ins: Throw in some Pepper Jack cheese for an extra kick or creaminess.
• Veggie Lovers: Consider adding black beans, corn, or spinach for added nutrition – and a rainbow of colors!
• Spice Level: If you’re a spice fanatic, add diced fresh jalapeños in the filling and sprinkle some red pepper flakes on top before serving!
• Gluten-Free: Use corn tortillas instead. They hold up beautifully and add a wonderful flavor!

Serving Suggestions

When it comes to serving these cheesy delights, I’m all about keeping it cozy and comforting! I love to pair them with a side of Spanish rice and black beans for a true Mexican feast. You can also toss together a refreshing avocado salad drizzled with lime for a little zing. And let’s not forget a chilled glass of horchata or a zesty margarita to wash it down. You’ll feel like you’re dining at your favorite restaurant!

Storage Tips

Have leftovers? No worries! These enchiladas store beautifully:

• Refrigerator: Place any uneaten enchiladas in an airtight container in the fridge for up to 3-4 days. To reheat, pop them in the oven at 350°F (175°C) for about 15-20 minutes.
• Freezer: If you want to freeze them, wrap them tightly in plastic wrap and then aluminum foil. These can live happily in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use leftover turkey or beef instead of chicken?

Absolutely! Leftover turkey from Thanksgiving or shredded beef will work perfectly in this recipe. Be creative with whatever you have on hand!

Can I make them ahead of time?

You can assemble the enchiladas ahead of time! Just cover them and keep them in the refrigerator. Bake them just before serving, and they’ll still be fresh and delicious!

What can I use if I don’t have cream cheese?

If cream cheese isn’t your thing, try sour cream or Greek yogurt for a slightly tangy flavor! You could also use a dairy-free cream cheese for a vegan option.

Are these enchiladas spicy?

It all depends on your preference! Using pickled jalapeños adds a tangy flavor without too much heat, but if you want them spicier, feel free to go for fresh jalapeños or even throw in some chili powder!

Can these be made vegetarian?

Absolutely! Swap out the chicken for black beans, corn, and diced bell peppers for a delicious vegetarian option.

Conclusion

I hope you love these Jalapeño Popper Cheesy Chicken Enchiladas as much as I do! They’re a little spicy, a little cheesy, and so very comforting. If you try this recipe, leave a comment below to let me know how it turned out for you. I can’t wait to hear about your culinary adventures! Happy cooking!

Savory Jalapeo Popper Chicken Enchiladas 5 Flavorful Tips

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• Author: antaki
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

Discover 5 tips for savory Jalapeo Popper cheesy chicken enchiladas that will elevate your dish with bold flavors and creamy goodness Enjoy

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Ingredients

Scale 1x2x3x

2 cups cooked shredded chicken (rotisserie works great!)

8 oz cream cheese, softened

1 cup shredded cheddar cheese, plus more for topping

1 cup salsa

1/2 cup diced jalapeños

8 small flour tortillas

1 tablespoon garlic powder

1 teaspoon cumin

Salt and pepper to taste

Cilantro for garnish (optional)

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Instructions

Preheat your oven to 350°F (175°C).

In a large bowl, combine the shredded chicken, softened cream cheese, 1 cup of shredded cheddar, salsa, diced jalapeños, garlic powder, cumin, salt, and pepper. Mix until creamy, being careful not to overmix.

Grab a tortilla and spoon about 1/4 cup of the chicken mixture into the center. Roll it up tightly and place seam-side down in a greased 9×13-inch baking dish.

Pour the remaining salsa over the top and sprinkle with the rest of the shredded cheddar cheese.

Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.

Let cool for a few minutes before garnishing with fresh cilantro and serving.

Notes

Jalapeño Popper Cheesy Chicken Enchiladas are packed with flavor, creamy goodness, and just the right amount of kick from jalapeños. Perfect for cozy evenings and family gatherings!

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Cuisine: Mexican

Nutrition

• Serving Size: 8 servings
• Calories: 450
• Sugar: 4 grams
• Fat: 25 grams
• Carbohydrates: 35 grams
• Fiber: 3 grams
• Protein: 30 grams

Keywords: Jalapeño Popper, Chicken Enchiladas, Cheesy Chicken, Easy Dinner, Comfort Food