Description
Cheesy, creamy chicken enchiladas with a spicy jalapeño kick, perfect for family dinners or weeknight meals.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- ¼ cup diced jalapeños, seeds removed for milder heat
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 6–8 flour tortillas
- ½ cup sour cream
- 2–3 tablespoons milk
- Extra shredded cheddar for topping
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a mixing bowl, combine shredded chicken, cream cheese, cheddar, diced jalapeños, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until smooth and creamy.
- Warm the tortillas slightly to make them pliable. Spoon the chicken mixture onto each tortilla and roll tightly, placing them seam-side down in the prepared dish.
- In a small saucepan, combine sour cream, cream cheese, and milk over medium heat. Stir until smooth and creamy, then pour over the enchiladas.
- Sprinkle additional cheddar on top and bake uncovered for 20–25 minutes, until the cheese is bubbly and golden. Let rest 5 minutes before serving.
Notes
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Serve with fresh cilantro, pico de gallo, or a side salad for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American