Recently I was visiting my sister-in-law, Kari, and she made enchiladas using jalapeno cream cheese – they were so good! Great idea!
This recipe takes the basic enchilada ingredients, plus the jalapeno cream cheese.
Mix the chicken and spices together, add the green chilies and mix. Pour 1/2 can of enchilada sauce in a prepared baking dish.
Spread jalapeno cream cheese down the middle of each tortilla.
Top cream cheese with a layer of sour cream, if desired.
Spoon meat mixture on top of cream cheese and sour cream, roll up tortillas and place in baking dish, with the seam on the bottom.
Pour remaining enchilada sauce over the top. Bake, uncovered 20-25 minutes at 350 degrees, until heated through and the sauce is bubbling around the edges.
Remove from the oven, sprinkle with shredded cheese and return to the oven for about 5 minutes or until cheese is partially melted.
Top with black olives, scallions, sour cream, avocado or cilantro. Quick and easy dinner that also reheats nicely the next day. Enjoy!
Jalapeno Cream Cheese Enchiladas
Ingredients
- 1-1 1/2 cup shredded rotisserie chicken
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons diced green chilies, undrained
- salt and pepper to taste
- 1 can red or green enchilada sauce, divided
- 6 flour tortillas
- 4 ounces jalapeno cream cheese
- 3 tablespoons sour cream, optional
- 1-1 1/2 cups shredded cheese, divided
- 2.25 ounce can sliced black olives, drained
- Optional toppings could include chopped scallions, sour cream, avocado or cilantro.
Instructions
- Preheat oven to 350°. Lightly spray 8 x 8 pan with non-stick cooking spray and set aside.
- Mix shredded chicken and spices together (if you like spicy enchiladas – you may want to increase the amount of spices). Add diced chilies and mix.
- Pour 1/2 can of enchilada sauce in the bottom of the 8 x 8 pan.
- Spread jalapeno cream cheese down the middle of each flour tortilla. Spread sour cream on top of cream cheese, if using (could also use more of the jalapeno cream cheese).
- Spoon about 1 – 1 1/2 tablespoon of meat mixture on top of cream cheese and sour cream. Sprinkle 1 tablespoon of shredded cheese on top of meat mixture. Roll up and place in the pan, seam side down. Pour remaining enchilada sauce over the tortillas.
- Bake, uncovered, for 20-25 minutes at 350°, until heated through and the sauce is bubbling around the edges.
- Remove from the oven, sprinkle 1 cup of shredded cheese over enchiladas and return to the oven for 5 minutes or until cheese is melted. Top with sliced black olives, or toppings of your choice. Could also serve with lime wedges.
