Monday, November 2, 2015

Cream Cheese Jalapeno Chicken Enchiladas

I love Enchiladas even though they aren't the healthiest of foods, but hey, every once in a while you've got to splurge. At least that's my motto! My husband isn't a huge fan of tex-mex but he does love these Cream Cheese Jalapeno Chicken Enchiladas. They are so good and a fun change from the traditional!

Cream Cheese Jalapeno Chicken Enchiladas
Makes 10 Enchiladas

3 cups diced cooked chicken (I used a rotisserie)
4 oz cream cheese
1 cup shredded sharp cheddar cheese, divided
1/2 cup shredded pepper jack cheese
6 slices crisply cooked bacon, chopped
1 tsp garlic powder
1 tbsp chili powder
1 tsp cumin
1 jalapeno pepper seeded finely chopped
1/3 cup salsa verde
1 cup enchilada sauce
10 small flour tortillas ( I used taco size)

Preheat oven to 375

Lightly spray a 13x9 inch baking dish with cooking spray and spread two tablespoons of salsa on bottom of dish

In a mixing bowl add chicken, spices, cream cheese, 1/2 cup of cheddar cheese, shredded pepper jack, bacon, and jalapeno. Stir well to combine. Divide filling evenly between tortillas and roll up. Place seam side down in casserole dish and top with remaining cheddar cheese and enchilada sauce.

Bake uncovered for 20 minutes or until cheese is browned and bubbly. Enjoy!


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