Description
Creamy, spicy, and irresistibly flavorful enchiladas that combine shredded chicken, cream cheese, and jalapeños for a delicious twist on a classic dish.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup diced jalapeños (fresh or pickled)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ¼ teaspoon salt
- 1 cup sour cream (or Greek yogurt for a healthier option)
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 1 teaspoon chili powder (optional, for added heat)
- 8 flour tortillas
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish to prevent sticking.
- Combine the shredded chicken, cream cheese, cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt until thoroughly mixed in a mixing bowl.
- Fill one tortilla with a generous amount of the chicken mixture. Roll it tightly and place it seam-side down in the greased baking dish. Repeat this process for all tortillas.
- Whisk together the chicken broth and flour in a saucepan over medium heat until smooth.
- Stir in the sour cream (or Greek yogurt) and chili powder, cooking for a few minutes until slightly thickened.
- Pour the sauce evenly over the enchiladas in the baking dish, ensuring they are covered.
- Sprinkle shredded Monterey Jack cheese on top.
- Bake for 20-25 minutes or until the cheese is melted and bubbly.
Notes
Consider using rotisserie chicken for a quicker prep time. Store any leftovers in an airtight container in the refrigerator for up to three days.
