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A baking dish filled with cheesy green chicken enchiladas topped with melted cheddar, crumbled bacon, and fresh cilantro.
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Jalapeño Popper Cheesy Chicken Enchiladas

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 6 servings
Calories: 435kcal

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.