Description
Experience the ultimate fusion of flavors with these delightful enchiladas filled with tender chicken, creamy cheeses, and a kick of jalapeño spice!
Ingredients
Scale
- 2 cups cooked shredded chicken
- 6 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 jalapeños, finely diced and seeded
- 6 slices bacon, cooked and crumbled
- 2 cloves garlic, minced
- 3 green onions, sliced
- 8 medium flour tortillas
- 1½ cups enchilada sauce
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- First, start by cooking and shredding the chicken. You can use rotisserie chicken for convenience, or boil chicken breasts until fully cooked, then shred them with two forks. This shredded chicken will serve as the heart of your enchilada filling, providing a tender and flavorful base.
- In a medium skillet, cook the bacon until crispy. Once it’s perfectly cooked, remove it from the pan and crumble it into bite-sized pieces. The crispy bacon adds a delightful crunch and a smoky flavor to the dish that blends beautifully with the creamy component.
- In the same skillet, add some olive oil and sauté the finely diced jalapeños and minced garlic over medium heat. This step not only softens the vegetables but also brings out their flavors. Sauté until fragrant and slightly softened, usually about 3-4 minutes. The aroma will fill your kitchen with a delightful scent!
- In a large mixing bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, Monterey Jack cheese, sautéed jalapeños and garlic, crumbled bacon, sliced green onions, salt, and black pepper. Mix everything until well blended. The combination of cheeses will create a creamy, irresistible filling that’s happily loaded with flavor.
- Before rolling the enchiladas, warm the flour tortillas in a dry skillet or microwave for a few seconds until they’re pliable. This makes them easier to handle and prevents them from tearing while you fill them.
- Take a tortilla, spoon a generous amount of the filling into the center, and roll it up tightly. Place the rolled enchilada seam-side down in a greased baking dish. Repeat this process until you’ve used all the tortillas and filling.
- Once all enchiladas are in the baking dish, pour the enchilada sauce over the top, making sure they are well covered. Sprinkle extra shredded cheese on top for that delightful bubbly finish when baking.
- Preheat your oven to 350°F (175°C) and bake the enchiladas for about 20-25 minutes or until they become bubbly and golden on top. Keep an eye on them; if they start to brown too much before they heat through, you can cover them with foil for part of the baking time.
Notes
Soften cream cheese completely before mixing for a smooth filling consistency. Feel free to adjust the amount of jalapeño based on your heat preference. Cover the enchiladas with foil during the first half of baking for extra moisture and uncover later for browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 700 mg
- Protein: 25 g