Jalapeno Chicken Enchiladas

Quick and easy enchiladas are made with jalapeno cream cheese and rotisserie chicken.

  • 1 1/2 cup shredded rotisserie chicken
  • 2 tbsp diced green chilies, undrained
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/2 tsp chili powder
  • 4 ounces jalapeno cream cheese
  • 6 flour tortillas
  • 1 can red or green enchilada sauce, divided
  • 1-1 tbsp salt and pepper to taste
  • 2 tbsp diced green chilies, undrained
  • 4 ounces jalapeno cream cheese
  • 3 tbsp sour cream, optional
  • 1 1/2 cup shredded cheese, divided
  • Optional toppings could include chopped scallions, sour cream, avocado or cilantro.
  1. Preheat oven to 350°. Lightly spray 8 x 8 pan with non-stick cooking spray and set aside.

  2. Mix shredded chicken and spices together (if you like spicy enchiladas – you may want to increase the amount of spices). Add diced chilies and mix.

  3. Pour 1/2 can of enchilada sauce in the bottom of the 8 x 8 pan.

  4. Spread jalapeno cream cheese down the middle of each flour tortilla.

  5. Spread sour cream on top of cream cheese, if using (could also use more of the jalapeno cream cheese).

  6. Spoon about 1 – 1 1/2 tablespoon of meat mixture on top of cream cheese and sour cream.

  7. Sprinkle 1 tablespoon of shredded cheese on top of meat mixture.

  8. Roll up and place in the pan, seam side down. Pour remaining enchilada sauce over the tortillas.

  9. Bake, uncovered, for 20-25 minutes at 350°, until heated through and the sauce is bubbling around the edges.

  10. Remove from the oven, sprinkle 1 cup of shredded cheese over enchiladas and return to the oven for 5 minutes or until cheese is melted.

  11. Top with sliced black olives, or toppings of your choice. Could also serve with lime wedges.

Jalapeno Cream Cheese Enchiladas

If you prefer more sauce in your enchiladas, use 2 cans. Pour 1 can in before you place the rolled up tortillas in the pan and 1 can in after.  

Cooking the enchiladas uncovered creates a slightly crunchy texture on the tortillas. If you prefer your enchiladas soft, cover the pan with foil before baking.

Nutrition Information:

Yield: 8 Serving Size: 1

Amount Per Serving: Calories: 454Total Fat: 26gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 84mgSodium: 728mgCarbohydrates: 34gFiber: 2gSugar: 3gProtein: 21g

Main Course
American, Maxican

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