Description
A spicy and creamy Tex-Mex delight featuring cheesy chicken enchiladas with a kick from fresh jalapeños and a gooey cheese topping.
Ingredients
- 2 cups shredded chicken
- 8 flour tortillas
- 6 oz cream cheese, softened
- 1 ½ cups shredded cheddar cheese (divided)
- 1 ½ cups shredded Monterey Jack cheese (divided)
- 2 fresh jalapeños, diced
- 6 slices cooked bacon, crumbled (reserve some for topping)
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
- Fresh cilantro, tomatoes, and green onions for garnish
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- In a mixing bowl, blend the shredded chicken, cream cheese, 1 cup of cheddar cheese, 1 cup of Monterey Jack cheese, diced jalapeños, and half of the crumbled bacon until combined.
- Spoon the filling into the flour tortillas, roll them up, and place them seam-side down in the greased baking dish.
- In a saucepan over medium heat, melt the butter, then stir in the flour to create a roux. Gradually whisk in the milk until the mixture thickens, forming a creamy sauce.
- Stir in the remaining ½ cup of cheddar cheese and ½ cup of Monterey Jack cheese. Season the sauce with garlic powder, onion powder, salt, and pepper.
- Pour the cheesy sauce over the rolled enchiladas. Top with the remaining cheese and reserved bacon.
- Bake the enchiladas for 25 minutes or until bubbly and golden brown on top.
Notes
Consider roasting jalapeños for added flavor and customize fillings with beans or corn for variety. Leftovers can be stored in an airtight container for up to three days.
