Ingredients
Scale
- 1.5 lbs cooked chicken, shredded
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup mayonnaise
- 1/4 cup chopped jalapeños (from a jar or fresh)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 10-12 flour tortillas
- 2 cups enchilada sauce
- Optional: chopped 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, jalapeños, garlic powder, and onion powder. Season with salt and pepper to taste. Mix well until everything is evenly combined.
- Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.
- Warm the tortillas slightly to make them more pliable. You can do this in the microwave for a few seconds or in a dry skillet.
- Spoon about 1/3 cup of the chicken mixture into each tortilla. Roll up the tortilla tightly and place it seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the enchiladas.
- Sprinkle the remaining cheddar and Monterey Jack cheese over the enchiladas.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let the enchiladas cool for a few minutes before serving. Garnish with chopped green onions, if desired.
Notes
For a spicier kick, use fresh jalapeños and leave some of the seeds in. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave. For best results, use high-quality enchilada sauce. You can substitute chicken with ground turkey or beef. Feel free to add a can of drained and rinsed black beans to the chicken mixture for extra flavor and texture.
- 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: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg