Description
Deliciously comforting enchiladas filled with chicken, cheese, and jalapeños, topped with gooey cheese and enchilada sauce.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 oz cream cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2–3 jalapeños, chopped
- 8 corn or flour tortillas
- 1 cup sour cream
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups enchilada sauce
Instructions
- Prep the chicken: If using raw chicken, cook it in a skillet until fully cooked, then shred it with two forks.
- Sauté the aromatics: In the same skillet, sauté chopped onions and minced garlic until fragrant and translucent.
- Combine the filling: In a bowl, mix together the shredded chicken, sautéed onions, jalapeños, cream cheese, half of the shredded cheese, and a spoonful of sour cream. Season with salt and pepper to taste.
- Prepare the tortillas: Lightly warm the tortillas in the microwave or on a hot skillet to make them more pliable.
- Fill and roll: Place a generous spoonful of filling in each tortilla, fold it over, and place it seam-side down in a greased baking dish.
- Top with sauce and cheese: Pour your enchilada sauce over the rolled tortillas and sprinkle with the remaining shredded cheese.
- Bake: Cover the dish with foil and bake at 350°F for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
Notes
Ensure jalapeños are deseeded for a milder kick. Taste and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: enchiladas, cheesy, jalapeño, chicken, comfort food