Description
Indulge in the creamy and spicy fusion of shredded chicken and melted cheese wrapped in soft tortillas, topped with a savory sauce and bubbly Monterey Jack cheese.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup diced jalapeños (fresh or pickled)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ¼ teaspoon salt
- 1 cup sour cream (or Greek yogurt)
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 1 teaspoon chili powder (optional)
- 8 flour tortillas
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, jalapeños, garlic powder, onion powder, cumin, and salt.
- Fill each tortilla with the chicken mixture and roll tightly, placing seam-side down in the baking dish.
- In a saucepan, whisk together chicken broth and flour over medium heat until smooth.
- Stir in sour cream (or Greek yogurt) and chili powder, cooking until thickened (about 3–4 minutes).
- Pour the sauce over the enchiladas and sprinkle with Monterey Jack cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
These enchiladas can be prepared in advance and baked later. Customize the filling by adding black beans or corn.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg