Description
Creamy, spicy enchiladas filled with chicken, cheese, and jalapeños, perfect for family dinners or gatherings.
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 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 your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Combine shredded chicken, cream cheese, cheddar cheese, diced jalapeños, garlic powder, onion powder, cumin, and salt in a large mixing bowl.
- Fill each tortilla with an ample scoop of the filling, roll tightly, and place seam-side down in the prepared baking dish.
- Whisk together chicken broth and flour in a medium saucepan over medium heat until smooth.
- Stir in sour cream (or Greek yogurt) and optional chili powder, cooking until slightly thickened (about 2-3 minutes).
- Pour the sauce evenly over the rolled enchiladas and sprinkle with shredded Monterey Jack cheese.
- Bake for 20-25 minutes or until cheese is melted and bubbly.
- Cool slightly before serving to avoid burning your mouth on the hot filling.
Notes
Feel free to swap the cheddar for pepper jack cheese or use corn tortillas for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg
Keywords: enchiladas, spicy chicken, comfort food, family dinner, jalapeño poppers