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Jalapeño Popper Enchiladas

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Warm, cheesy, and just spicy enough, these jalapeño popper enchiladas turn the beloved appetizer into a cozy weeknight meal.

Ingredients

Scale
  • 8–10 flour tortillas (6–8 inch)
  • 2 cups cooked shredded chicken
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese, divided
  • 2–3 jalapeños, seeded and finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 cups enchilada sauce
  • Sour cream, for serving

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Combine the shredded chicken with the softened cream cheese in a bowl.
  3. Mix in half of the cheddar and half of the Monterey Jack.
  4. Fold in the chopped jalapeños, garlic powder, onion powder, and season with salt and pepper. Taste and adjust seasoning.
  5. Warm the flour tortillas for 10–15 seconds each until pliable.
  6. Spoon about 1/3 to 1/2 cup of the chicken mixture down the center of each tortilla.
  7. Roll tightly and place seam-side down in the prepared baking dish.
  8. Pour the enchilada sauce evenly over the rolled tortillas.
  9. Sprinkle the remaining cheddar and Monterey Jack over the top.
  10. Bake uncovered for 20–25 minutes until the cheese is bubbly and golden.
  11. Let rest 5 minutes before serving.

Notes

Serve hot with sour cream on the side and optional garnishes like chopped cilantro, sliced green onions, or extra pickled jalapeños.

Find it online: https://www.mealbreeze.com/jalapeno-popper-enchiladas/