Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños, seeded (or more, to taste)
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
- 10-12 flour tortillas
- 2 cups enchilada sauce
- Optional toppings: sour cream, cilantro, avocado
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, diced jalapeños, green onions, garlic powder, cumin, salt, and pepper. Mix well until everything is evenly distributed.
- Warm the flour tortillas slightly to make them more pliable. This can be done in the microwave for a few seconds or on a dry skillet.
- Spoon about 1/3 cup of the chicken mixture into each tortilla. Roll up tightly and place seam-down in the prepared baking dish.
- Pour the enchilada sauce evenly over the rolled enchiladas. Make sure all the tortillas are covered.
- Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbly.
- Remove from the oven and let cool slightly before serving. Top with sour cream, cilantro, and avocado, if desired.
Notes
For a milder flavor, use less jalapeños or remove the seeds and membranes completely. You can also substitute the cheddar cheese with pepper jack for an extra kick. These enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 100mg