Description
Chicken enchiladas filled with jalapeño popper flavors.
Ingredients
Scale
- 1 pound cooked chicken, shredded
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup pickled jalapeños, diced
- 1/4 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 flour tortillas
- 2 cups enchilada sauce
- Optional toppings: sour cream, chopped cilantro
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine shredded chicken, cream cheese, cheddar cheese, jalapeños, milk, garlic powder, salt, and pepper.
- Warm tortillas slightly to make them more pliable.
- Spread a thin layer of enchilada sauce in the bottom of a 9×13 inch baking dish.
- Fill each tortilla with the chicken mixture and roll up. Place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the enchiladas.
- Bake for 20-25 minutes, or until heated through and cheese is melted.
- Garnish with sour cream and cilantro, if desired.
Notes
- Adjust the amount of jalapeños to your preference.
- You can use rotisserie chicken to save time.
- For a spicier dish, add a pinch of cayenne pepper to the chicken mixture.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg