Jalapeno Cream Cheese Chicken Enchiladas

Jalapeno Cream Cheese Chicken Enchiladas

Ingredients

For the Chicken Filling:

• 2 cups cooked, shredded chicken
• 1 package (8 oz) cream cheese, softened
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup diced jalapenos (adjust to taste)
• 1/4 cup chopped cilantro
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste

For the Enchiladas:

• 8-10 flour tortillas
• 1 can (10 oz) enchilada sauce
• 1 cup shredded Mexican blend cheese
• 1/4 cup sliced jalapenos (optional, for garnish)
• Fresh cilantro (optional, for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Chicken Filling: In a large bowl, combine the shredded chicken, cream cheese, sour cream, cheddar cheese, diced jalapenos, cilantro, cumin, garlic powder, salt, and pepper. Mix until well combined.
3. Assemble Enchiladas: Lay a tortilla flat and spoon about 1/4 cup of the chicken mixture onto the center. Roll the tortilla up and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas and chicken mixture.
4. Add Enchilada Sauce: Pour the enchilada sauce evenly over the rolled tortillas.
5. Top with Cheese: Sprinkle the shredded Mexican blend cheese over the top of the enchiladas.
6. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve: If desired, garnish with sliced jalapenos and fresh cilantro. Serve hot.

Enjoy your Jalapeno Cream Cheese Chicken Enchiladas!