Ingredients
Scale
- 1.5 lbs cooked shredded chicken
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup mayonnaise
- 1/4 cup diced jalapeños (canned or fresh)
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10-12 flour tortillas (6-inch)
- 2 cups enchilada sauce (store-bought or homemade)
- Optional: additional jalapeños and green onions for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the shredded chicken, cream cheese, cheddar cheese, Monterey Jack cheese, mayonnaise, diced jalapeños, green onions, garlic powder, salt, and pepper. Mix well until everything is evenly distributed.
- Spread a thin layer of enchilada sauce in the bottom of the prepared baking dish.
- Fill each tortilla with about 1/3 cup of the chicken mixture. Roll up tightly and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle with any remaining cheddar and Monterey Jack cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let cool for a few minutes before serving. Garnish with additional jalapeños and green onions, if desired.
Notes
For a spicier kick, use fresh jalapeños and leave some seeds in. You can also substitute the chicken with shredded turkey or beef. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg