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A baking dish filled with cheesy chicken enchiladas topped with green onions and bacon bits.

Jalapeño Popper Cheesy Chicken Enchiladas

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 585
Ingredients Method

Ingredients
  

  • 3 cups shredded cooked chicken
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 4 large jalape ños, seeded and finely diced
  • 2 cups shredded Mexican blend cheese, divided
  • 1/2 cup chopped green onions
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 12 small flour or corn tortillas
  • 15 oz green enchilada sauce
  • 1/4 cup cooked bacon bits

Method
 

  1. Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine softened cream cheese, sour cream, diced jalapeños, garlic powder, onion powder, and 1 cup of the shredded cheese until smooth.
  3. Fold the shredded chicken and 1/4 cup of the green onions into the cream cheese mixture.
  4. Spread 1/2 cup of the green enchilada sauce over the bottom of the prepared baking dish.
  5. Spoon approximately 1/3 cup of the chicken mixture into each tortilla, roll tightly, and place seam-side down in the dish.
  6. Pour the remaining enchilada sauce evenly over the rolled tortillas.
  7. Sprinkle the remaining 1 cup of shredded cheese and the bacon bits over the top.
  8. Bake for 25 to 30 minutes, or until the cheese is melted and the sauce is bubbling.
  9. Let stand for 5 minutes and garnish with the remaining green onions before serving.