Name: Jalapeño Cream Cheese Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-Inspired
Ingredients: 2 cups cooked shredded chicken; 8 oz cream cheese, softened; 2 jalapeños, finely chopped (seeds removed for less heat); 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups enchilada sauce; 8 medium flour tortillas; 1 tablespoon olive oil (for greasing); 2 tablespoons fresh cilantro, chopped

These jalapeño cream cheese chicken enchiladas are one of my favorite comfort-food dinners when I want something creamy, slightly spicy, and deeply satisfying. The filling is rich and flavorful, and once baked, the enchiladas come out bubbly, warm, and impossible to resist.

Why You’ll Love This Recipe

I love this recipe because it balances creaminess with just the right amount of heat. The jalapeños add a gentle kick without overpowering the dish, and the cream cheese makes the filling incredibly smooth. I also enjoy how easy it is to assemble, making it perfect for weeknights or casual gatherings. Jalapeño Cream Cheese Chicken Enchiladas

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cooked shredded chicken
cream cheese
jalapeños
shredded cheddar cheese
shredded Monterey Jack cheese
garlic powder
onion powder
salt
black pepper
enchilada sauce
flour tortillas
olive oil
fresh cilantro

Directions

I start by preheating the oven and lightly greasing a baking dish. In a large bowl, I mix the softened cream cheese with chopped jalapeños, shredded chicken, garlic powder, onion powder, salt, and black pepper until everything is well combined. I stir in some of the shredded cheese to make the filling extra creamy.

I spoon the filling evenly into the tortillas, roll them up, and place them seam-side down in the baking dish. I pour enchilada sauce over the top, making sure all the tortillas are covered, then sprinkle the remaining cheese over everything.

I bake the enchiladas until the sauce is bubbling and the cheese is melted and lightly golden. Once out of the oven, I like to let them rest briefly before garnishing with fresh cilantro.

Servings and timing

I usually get about 4 servings from this recipe.
Preparation time is around 15 minutes.
Baking time is about 25 minutes.
Total time comes to roughly 40 minutes.

Variations

I sometimes add cooked onions or bell peppers to the filling for extra texture. When I want more heat, I leave the seeds in the jalapeños or add a pinch of cayenne pepper. I also like using rotisserie chicken to save time.

Storage/reheating

I store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. When reheating, I warm them in the oven or microwave until heated through, covering them loosely to keep them from drying out. Jalapeño Cream Cheese Chicken Enchiladas

FAQs

Can I make these enchiladas ahead of time?

I often assemble them ahead of time, cover them, and refrigerate them until I’m ready to bake.

Are these enchiladas very spicy?

I find the spice level to be mild to moderate, but I can easily adjust it by using more or fewer jalapeños.

Can I use corn tortillas instead of flour tortillas?

I can use corn tortillas, but I warm them first so they don’t crack while rolling.

What kind of chicken works best?

I usually use cooked, shredded chicken breasts, but thighs work well too.

Can I freeze these enchiladas?

I freeze them before baking, tightly wrapped, for up to 2 months and bake them after thawing.

Conclusion

These jalapeño cream cheese chicken enchiladas are a dish I love making when I want something creamy, comforting, and full of flavor. They’re easy to customize and always feel like a cozy, satisfying meal that I’m happy to serve again and again.