Ingredients
For the Filling:
3 cups cooked shredded chicken
6 oz cream cheese, softened
1 cup shredded cheddar cheese
1 cup shredded mozzarella (or Monterey Jack)
2–3 jalapeños, finely chopped (seeds removed for less heat)
4 slices bacon, cooked and crumbled
1 teaspoon garlic powder
Salt & pepper to taste
For the Creamy Sauce:
2 tablespoons butter
2 tablespoons flour
2 cups milk (warm)
½ cup sour cream
½ teaspoon cumin
½ teaspoon smoked paprika
1 jalapeño, finely chopped
Salt & pepper to taste
Other:
8 flour tortillas (or 10 small corn tortillas)
1 cup shredded cheese (cheddar, Monterey Jack, or a mix) for topping
Fresh cilantro or green onions, for garnish
Instructions
1. Make the Filling:
In a large bowl, mix together the shredded chicken, cream cheese, cheddar, mozzarella, chopped jalapeños, crumbled bacon, garlic powder, salt, and pepper until well combined.
2. Prepare the Creamy Sauce:
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in warm milk until smooth. Stir in chopped jalapeño, sour cream, cumin, paprika, salt, and pepper. Simmer until slightly thickened, about 3–5 minutes. Remove from heat.
3. Assemble the Enchiladas:
Preheat oven to 375°F (190°C). Spread ½ cup of the sauce on the bottom of a greased 9×13 baking dish.
Spoon chicken filling into each tortilla, roll up, and place seam-side down in the dish.
4. Top & Bake:
Pour remaining sauce over the enchiladas and sprinkle with 1 cup of shredded cheese.
Bake uncovered for 20–25 minutes, or until bubbly and golden on top.
5. Garnish & Serve:
Top with chopped cilantro or green onions. Serve hot!
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