Description
Creamy, spicy enchiladas filled with shredded chicken, cream cheese, and jalapeños, topped with melted cheese.
Ingredients
Scale
- 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)
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 1 teaspoon chili powder (optional)
- 8 flour tortillas
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Combine shredded chicken, cream cheese, cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt in a mixing bowl until thoroughly mixed.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- In a saucepan over medium heat, whisk together chicken broth and flour until smooth.
- Stir in sour cream (or Greek yogurt) and chili powder, cooking until the mixture is slightly thickened and creamy.
- Pour the sauce over the enchiladas and sprinkle with Monterey Jack cheese.
- Bake for 20-25 minutes or until cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
Make ahead by assembling the enchiladas a day in advance. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 390
- Sugar: 2g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 60mg