When the winter chill sets in, your family craves something warm and hearty. These Jalapeño Popper Chicken Enchiladas are the perfect solution for a cozy night. They deliver all the creamy, spicy flavors you love in a filling meal.
You can have this satisfying dinner on the table in under an hour. It is the ultimate way to warm up after a long day. Your kitchen will smell amazing while these bake to golden perfection.
Why This Recipe Is a Winner
This recipe is a total winner for busy weeknights. It combines two favorite dishes into one easy pan. You get a massive protein boost from the chicken and Greek yogurt. It feels like a restaurant treat but fits your health goals perfectly. Your family will love the smoky bacon and melted cheese on top. This dish is also very budget-friendly using simple pantry staples.
Simple Cooking Steps
Making these enchiladas is incredibly simple and stress-free. You just mix the filling, roll the tortillas, and bake. Using pre-cooked shredded chicken saves you so much time. Even beginner cooks can master this one-pan dinner with ease. The Greek yogurt keeps things light while staying wonderfully creamy.
Ingredients You’ll Need
These ingredients are likely already in your kitchen or easy to find. Fresh jalapeños add the perfect kick to the creamy chicken filling.
- 3 cups cooked chicken breast, shredded
- 8 oz light cream cheese, softened
- 1/2 cup plain non-fat Greek yogurt
- 4 fresh jalapeños, seeded and finely diced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp kosher salt
- 12 small corn tortillas
- 10 oz green enchilada sauce
- 1.5 cups shredded sharp cheddar cheese
- 4 slices cooked bacon, crumbled
- 1/4 cup fresh cilantro, chopped
Step-by-Step Directions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the shredded chicken, softened cream cheese, Greek yogurt, diced jalapeños, garlic powder, onion powder, and salt until well incorporated.
- Briefly warm the tortillas in a microwave or on a dry skillet to make them pliable.
- Spread 1/4 cup of the green enchilada sauce on the bottom of the baking dish.
- Place approximately 1/4 cup of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the assembled tortillas.
- Evenly distribute the shredded cheddar cheese and crumbled bacon over the sauce.
- Bake for 20 to 25 minutes until the cheese is melted and the sauce is bubbling at the edges.
- Remove from oven and let stand for 5 minutes; garnish with fresh cilantro before serving.
Best Ways to Enjoy It
Serve these enchiladas warm while the cheese is still stretchy and gooey. They pair perfectly with a fresh side salad or cauliflower rice. Add a dollop of extra Greek yogurt or avocado on top. This is the ultimate comfort food for a quiet winter evening. Your family will keep coming back for seconds!
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. Reheat individual portions in the microwave until warmed through. You can also use a 350°F oven for 10 minutes. This dish is excellent for prep-ahead lunches during the week. The flavors actually deepen and improve by the next day.
Tips for Best Results
- Don’t skip warming the tortillas or they might crack.
- Remove all jalapeño seeds to keep the heat mild.
- Use a rotisserie chicken to save precious prep time.
- Soften your cream cheese completely for a smooth filling.
- Make the filling a day early for stress-free cooking later.
- Garnish right before serving for the freshest herb flavor.
- Try pepper jack cheese for an extra spicy kick.
Ways to Switch It Up
- Use low-carb tortillas to keep the carbs even lower.
- Swap chicken for shredded turkey after the holidays.
- Add a can of drained black beans for extra fiber.
- Use red enchilada sauce for a different flavor profile.
Common Questions
Are these enchiladas very spicy?
They have a mild to medium kick from the jalapeños. You can control the heat by removing all seeds and ribs. For a very mild version, use diced green chilies instead.
Can I freeze this recipe?
Yes, you can freeze these before or after baking. If freezing before, wait to add the sauce until you bake. Thaw them completely in the fridge before putting them in the oven.
I hope these creamy enchiladas bring some extra warmth to your home this winter. They are so simple to make and always a crowd-pleaser. Enjoy every cheesy, protein-packed bite with your loved ones!
— Katie Wood
Ingredients
- 3 cups cooked chicken breast, shredded
- 8 oz light cream cheese, softened
- 1/2 cup plain non-fat Greek yogurt
- 4 fresh jalape ños, seeded and finely diced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp kosher salt
- 12 small corn tortillas
- 10 oz green enchilada sauce
- 1.5 cups shredded sharp cheddar cheese
- 4 slices cooked bacon, crumbled
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a large mixing bowl, combine the shredded chicken, softened cream cheese, Greek yogurt, diced jalapeños, garlic powder, onion powder, and salt until well incorporated.
- Briefly warm the tortillas in a microwave or on a dry skillet to make them pliable.
- Spread 1/4 cup of the green enchilada sauce on the bottom of the baking dish.
- Place approximately 1/4 cup of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the assembled tortillas.
- Evenly distribute the shredded cheddar cheese and crumbled bacon over the sauce.
- Bake for 20 to 25 minutes until the cheese is melted and the sauce is bubbling at the edges.
- Remove from oven and let stand for 5 minutes; garnish with fresh cilantro before serving.
