Jalapeno Cream Cheese Chicken Enchiladas
For Assembly & Topping:
- 🫓 8-10 Medium flour or corn tortillas
- 🟢 1 can (15 oz) Green enchilada sauce (salsa verde)
- 🧀 1 cup Monterey Jack or Pepper Jack cheese, shredded (for the top)
- 🌶️ 1-2 Fresh jalapeños, sliced into thin rings for garnishing
- 🌿 Fresh cilantro and sour cream for serving (optional)
👩🍳 Step-by-Step Instructions
- Preheat & Prepare: Preheat your oven to 375°F (190°C). Pour a small amount (about ¼ cup) of the green enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it thinly to coat the bottom. 🥣
- Sauté the Aromatics: Heat a splash of oil in a small skillet over medium heat. Sauté the diced onion and diced jalapeños for 4–5 minutes until soft. Stir in the minced garlic and cook for 1 more minute until fragrant. Remove from heat. 🧅🌶️
- Mix the Creamy Filling: In a large bowl, combine the shredded chicken, softened cream cheese, sautéed onion and jalapeño mixture, 1 cup of shredded cheese, cumin, chili powder, and salt. Stir vigorously until everything is thoroughly mixed and completely creamy. 🌪️
- Roll the Enchiladas: Place a tortilla on a flat surface. Spoon a generous amount of the chicken mixture down the center. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas until the dish is beautifully packed, just like the setup in . 🫓
- Sauce and Garnish: Pour the remaining green enchilada sauce evenly over the tops of the rolled tortillas. Scatter the remaining 1 cup of shredded cheese generously down the center, and press fresh jalapeño rings into the cheese for that signature look! 🌶️🌟
- Bake to a Bubble: Bake uncovered for 25–30 minutes, or until the sauce is bubbling vigorously around the edges and the cheese on top is completely melted and lightly golden. ⏳
- Cool and Garnish: Let the enchiladas rest for 5 minutes to set up before serving. Top with chopped fresh cilantro or a dollop of sour cream if desired, and enjoy! 🍽️
