Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced jalapeños (fresh or pickled)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small flour tortillas
- 1 cup enchilada sauce
- 1/4 cup chopped fresh cilantro (for garnish)
- Sour cream (for serving)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, blend together the shredded chicken, cream cheese, cheddar cheese, Monterey Jack cheese, diced jalapeños, garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper until creamy and well blended.
- Pour a small amount of enchilada sauce on the bottom of a 9×13 inch baking dish.
- Lay out a tortilla and spoon a generous amount of the chicken mixture into the center, then roll it up tightly and place it seam-side down in the baking dish.
- Repeat the process for the remaining tortillas and filling.
- Pour the remaining enchilada sauce evenly over the top of the arranged tortillas.
- Sprinkle any leftover cheese over the sauce for an extra cheesy finish.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbling with a golden hue.
- Let the dish rest for a few moments before garnishing with fresh cilantro and serving warm with a dollop of sour cream on the side.
Notes
- For a spicier version, use fresh jalapeños instead of pickled.
- Feel free to add more cheese on top for extra cheesiness.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg