Description

A bold twist on classic enchiladas, these spicy, cheesy chicken enchiladas are filled with tender shredded chicken, diced jalapeños, and a blend of cream cheese and shredded cheeses. Smothered in a homemade creamy, cumin-infused sauce and baked until bubbly, this Tex‑Mex favorite brings heat and comfort to your dinner table.

Ingredients

Units Scale

For the Enchiladas:

2 cups cooked, shredded chicken
8–10 flour tortillas (or corn, if preferred)
4 oz cream cheese, softened
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1–2 jalapeños, seeded and finely diced (adjust to taste)
1/4 cup diced green onions
1/2 teaspoon garlic powder
Salt and pepper, to taste

For the Creamy Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup heavy cream (or half-and-half for a lighter version)
1 teaspoon ground cumin
Salt and pepper, to taste
Optional: 1/2 cup extra shredded cheddar cheese for added richness

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Instructions

Preheat Oven:
- Preheat your oven to 375°F (190°C).
Prepare Filling:
- In a medium bowl, mix together the shredded chicken, cream cheese, cheddar, Monterey Jack, sour cream, diced jalapeños, green onions, garlic powder, salt, and pepper until well combined.
Assemble Enchiladas:
- Warm the tortillas briefly in the microwave to make them pliable.
- Spoon a generous amount of the chicken mixture onto each tortilla and roll them up tightly.
- Place the rolled enchiladas seam side down in a greased 9×13-inch baking dish.
Make the Creamy Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Stir in the flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in the chicken broth and heavy cream, stirring constantly until the sauce thickens (about 3–4 minutes).
- Add the ground cumin and season with salt and pepper. Stir in the extra cheddar (if using) until melted.
Bake:
- Pour the creamy sauce evenly over the enchiladas in the baking dish.
- Bake in the preheated oven for 20–25 minutes, or until the sauce is bubbly and the enchiladas are heated through.

Serve:
- Garnish with additional green onions, cilantro, or a squeeze of lime, if desired. Serve hot with your favorite sides such as avocado slices or salsa.

Notes

For extra tang, consider adding a squeeze of lime juice to the filling before rolling.
If you prefer a crispier top, sprinkle a little extra cheese over the enchiladas during the last 5 minutes of baking.

This dish pairs well with a light salad or a side of refried beans.

Nutrition

Serving Size: 1 enchilada
Calories: 350 kcal
Sugar: 5 g
Sodium: 700 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 70 mg