Ingredients:
- 1.5 lbs (680g) boneless, skinless chicken breasts, cooked and shredded
- 4 oz (113g) cream cheese, softened
- 1 cup (113g) shredded Monterey Jack cheese
- 1/2 cup (50g) finely diced jalapeños, seeded
- 1/4 cup (4g) chopped fresh cilantro
- 1 teaspoon (5ml) ground cumin
- 1/2 teaspoon (2.5ml) garlic powder
- 1/4 teaspoon (1.25ml) salt
- 1/4 teaspoon (1.25ml) black pepper
- 8 (6-inch/15cm) corn or flour tortillas
- 1 tablespoon (15ml) olive oil
- 2 tablespoons (30ml) unsalted butter
- 2 tablespoons (25g) all-purpose flour
- 2 cups (473ml) chicken broth
- 4 oz (113g) cream cheese, softened
- 1/2 cup (113ml) heavy cream
- 1/4 cup (25g) finely diced jalapeños, seeded (optional)
- 1/4 teaspoon (1.25ml) salt, or to taste
- 1/4 teaspoon (1.25ml) black pepper, or to taste
- 1 cup (113g) shredded Monterey Jack cheese
- Fresh cilantro, chopped
Instructions:
- Cook and shred the chicken. You can poach, bake, or use leftover roast chicken.
- Combine shredded chicken, softened cream cheese, Monterey Jack cheese, jalapeños, cilantro, cumin, garlic powder, salt, and pepper in a large bowl. Mix well and refrigerate for 15 minutes.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually whisk in chicken broth until smooth. Bring to a simmer, then reduce heat and stir in softened cream cheese and heavy cream. Add jalapeños (if using), salt, and pepper. Simmer until thickened, about 5-7 minutes.
- Preheat oven to 375°F (190°C). Lightly coat the baking dish with olive oil. Warm tortillas slightly. Spoon about 1/4 cup of chicken filling onto each tortilla. Roll up tightly and place seam-down in the baking dish.
- Pour the cream sauce evenly over the enchiladas. Sprinkle with remaining Monterey Jack cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
- Garnish with fresh cilantro. Let cool for a few minutes before serving the Jalapeno Cream Cheese Chicken Enchiladas.