Print

Jalapeño Cream Cheese Chicken Enchiladas

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy, slightly spicy chicken enchiladas filled with jalapeños and cream cheese, baked until bubbly and topped with melted cheese for a comforting, satisfying dinner.

Ingredients

  • 2 cups cooked shredded chicken
  • 8 oz cream cheese, softened
  • 2 jalapeños, finely chopped (seeds removed for less heat)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups enchilada sauce
  • 8 medium flour tortillas
  • 1 tablespoon olive oil (for greasing)
  • 2 tablespoons fresh cilantro, chopped

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
  2. In a large bowl, mix the cream cheese, chopped jalapeños, shredded chicken, garlic powder, onion powder, salt, and black pepper until well combined.
  3. Stir in half of the shredded cheddar and Monterey Jack cheeses.
  4. Spoon the filling evenly into the tortillas, roll them up tightly, and place seam-side down in the baking dish.
  5. Pour the enchilada sauce evenly over the tortillas, making sure they are fully covered.
  6. Sprinkle the remaining shredded cheese over the top.
  7. Bake for about 25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
  8. Remove from the oven, let rest for a few minutes, and garnish with fresh cilantro before serving.

Notes

  • Warm tortillas before filling to prevent cracking.
  • Adjust spice level by adding more or fewer jalapeños.
  • Great for making ahead and baking when ready.

Nutrition

Find it online: https://recipesbyliza.com/jalapeno-cream-cheese-chicken-enchiladas/