Jalapeno Cream Cheese Chicken Enchiladas
Creamy, cheesy chicken enchiladas with a spicy jalapeño kick.A Tex-Mex comfort food favorite that’s easy and flavorful.Perfect for weeknight dinners or festive occasions.Rich, melty, and irresistibly delicious.
Ingredients
- 2 cups cooked, shredded chicken
- 1 (8 oz) package cream cheese, softened
- 2–3 fresh jalapeños, finely diced (seeded for less heat)
- 1 ½ cups shredded Monterey Jack or cheddar cheese, divided
- 8 flour tortillas (8-inch size)
- 1 cup sour cream
- 1 cup chicken broth
- 2 tbsp butter
- 2 tbsp flour
- ½ tsp garlic powder
- ½ tsp cumin
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- In a bowl, combine shredded chicken, cream cheese, diced jalapeños, and 1 cup of cheese. Mix until creamy.
- Divide the filling evenly among tortillas, roll them up, and place seam-side down in the baking dish.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Whisk in chicken broth, sour cream, garlic powder, cumin, salt, and pepper until smooth and slightly thickened.
- Pour the sauce over the enchiladas and top with remaining cheese.
- Bake uncovered for 25–30 minutes, or until bubbly and golden on top.
- Garnish with cilantro or green onions before serving.
Notes
- Adjust the number of jalapeños for your preferred spice level.
- Use rotisserie chicken for convenience.
- Substitute green chiles for jalapeños for a milder flavor.
- Corn tortillas can be used for a more traditional enchilada style.
- Add a squeeze of lime juice before serving for freshness.