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A macro shot of Jalapeño Popper Chicken Enchiladas on a dark stoneware plate. The focus is on the gooey melted cheddar cheese, creamy sauce, and fresh garnishes of bacon, cilantro, and tomato.

Viral Jalapeño Popper Chicken Enchiladas: A Cheesy Masterpiece

Discover the ultimate comfort food mashup with these Jalapeño Popper Chicken Enchiladas! This recipe features a creamy, spicy chicken filling wrapped in soft tortillas, smothered in a velvety white sauce and gooey cheddar, then topped with crispy bacon.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Chicken Filling
  • 3 cups Cooked Chicken, shredded about 450g
  • 8 ounces Cream Cheese, softened 225g
  • 4 Fresh jalapeños, finely diced seeds and membranes removed for less heat
  • 6 slices Bacon, cooked crispy and crumbled divided
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
For the Sauce, Tortillas, & Toppings
  • 1/4 cup Unsalted Butter 57g
  • 1/4 cup All-Purpose Flour 30g
  • 2 cups Milk 480ml
  • 1 cup Chicken Broth 240ml
  • 3 cups Shredded Cheddar Cheese, divided about 340g
  • 10-12 Medium flour tortillas
  • 1/4 cup Fresh Cilantro, chopped for garnish
  • 1/2 cup Red Tomatoes, diced for garnish

Equipment

  • 1 9x13 inch baking dish
  • 1 Large Skillet
  • 1 Saucepan

Method
 

Prepare the Popper Filling
  1. In a large bowl, combine the shredded chicken, softened cream cheese, diced jalapeños, half of the crispy bacon crumbles, garlic powder, and onion powder. Mix until thoroughly combined.
Craft the Creamy White Enchilada Sauce
  1. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute until a bubbly paste forms. Slowly pour in the milk and chicken broth, whisking continuously. Cook until the sauce thickens, about 5-7 minutes. Remove from heat and stir in 1 cup of the shredded cheddar cheese until melted. Season with salt and pepper to taste.
Assemble the Enchiladas
  1. Preheat oven to 375°F (190°C). Spread 1/2 cup of the white sauce on the bottom of a 9x13 inch baking dish. Warm tortillas, then spoon the chicken filling into each one. Roll them tightly and place seam-side down in the dish.
Bake and Garnish
  1. Pour the remaining sauce over the enchiladas, then top with the remaining 2 cups of cheddar cheese. Bake for 20-25 minutes until bubbly and the cheese is melted. Let rest for 5 minutes, then garnish with the remaining bacon, fresh cilantro, and diced tomatoes before serving.

Notes

Don't Skip the Roux: Making a proper roux is the key to a lump-free, creamy sauce.
Room Temperature Cream Cheese: Ensure your cream cheese is fully softened to avoid clumps in your filling.
Shred Your Own Cheese: For the gooiest, smoothest melt, shred a block of cheddar cheese yourself.
Taste and Adjust: Always taste your filling and sauce before assembling to ensure perfect seasoning.