Ingredients
- 2 cups boneless chicken (breast or thighs)
- 1 cup cream cheese
- 1 cup shredded cheddar cheese (or Monterey Jack)
- 2-3 fresh jalapeños, chopped
- 8 tortillas (flour or corn)
- 1/2 cup sour cream
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/4 cup green onions, chopped
- Fresh cilantro, for garnish
- Olive oil, for sautéing
- Enchilada sauce, for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, sauté the chicken with olive oil, garlic powder, cumin, and chili powder until cooked.
- Once cooked, shred the chicken and mix it with cream cheese, some cheddar cheese, sautéed jalapeños, and green onions.
- Warm the tortillas briefly to soften them.
- Spoon the chicken filling into each tortilla, roll them up tightly, and place them seam-side down in a greased baking dish.
- Top with remaining cheddar, pour enchilada sauce over, and sprinkle extra jalapeños on top.
- Bake for about 20-25 minutes, until cheese is golden and bubbly.
- Let cool for a few moments before serving with sour cream and cilantro on top.
Notes
Balance the spice level according to your taste. You can use shredded rotisserie chicken or veggie crumbles for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian