Description
Creamy, spicy, ultra-cheesy enchiladas smothered in a rich white sauce and topped with jalapeños + salsa.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 oz cream cheese
- 2 cups shredded cheddar cheese
- 1/2 cup diced jalapeños
- 6–8 flour tortillas
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup chicken broth
- 1/2 cup heavy cream (or milk)
- 2 tbsp butter
- 2 tbsp flour (for sauce roux)
- Salsa + sliced jalapeños for topping
Instructions
- In a bowl, mix shredded chicken with cream cheese, cheddar, diced jalapeños, and seasoning.
- Warm tortillas slightly to make rolling easier.
- Fill each tortilla with the chicken mixture and place seam-side down in a baking dish.
- Make the creamy sauce: melt butter, whisk in flour, add broth + cream until smooth and thick.
- Pour sauce generously over the enchiladas and top with extra cheese.
- Bake 20–25 minutes until bubbly and lightly golden.
- Finish with salsa and fresh jalapeño slices.
Notes
- For a spicier version, add more diced jalapeños.
- Can substitute heavy cream with milk for a lighter option.
- Ensure tortillas are warmed to prevent tearing while rolling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg