Description
Creamy, spicy, and irresistibly flavorful, these enchiladas combine the delightful zing of jalapeños with classic enchilada components for a memorable meal.
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
- In a mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt. Mix thoroughly until well combined.
- Fill each tortilla with the chicken mixture. Roll tightly and place seam-side down in the greased baking dish.
- In a saucepan over medium heat, whisk together the chicken broth and flour until smooth. Stir in sour cream (or Greek yogurt) and chili powder, cooking until slightly thickened.
- Pour the sauce over the enchiladas, making sure to cover them evenly. Sprinkle the top with Monterey Jack cheese.
- Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly. Let cool slightly before serving.
Notes
Experiment with cheese blends and consider using a combination of fresh and pickled jalapeños for a more complex flavor profile.
