Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, combine shredded chicken, cream cheese, and cheddar cheese until well incorporated. Add diced jalapeños and spices, mixing until creamy and well-seasoned.
- Spoon a generous amount of the filling mixture onto one side of each tortilla and roll tightly, placing seam-side down in the baking dish.
- Pour the enchilada sauce evenly over the filled tortillas, ensuring complete coverage.
- Bake for 25-30 minutes, until the sauce bubbles and the cheese is golden.
- Let cool for about 5 minutes, then slice and serve warm with guacamole or salad.
Nutrition
Notes
These enchiladas can be prepared ahead of time and refrigerated before baking for convenience. Adjust jalapeño quantity based on spice preference.
