Servings: 4 enchiladas
Calories: 450kcal
Equipment
- skillet
- baking dish
- spatula
Ingredients
Filling
- 2 cups cooked shredded chicken for a protein-packed base that makes these enchiladas hearty.
- 6 slices turkey bacon cooked and chopped for smoky flavor.
- 1 cup cream cheese softened for a delicious creamy texture.
- 1 cup shredded cheddar cheese for a classic sharp flavor.
- 1 cup shredded Monterey Jack cheese for delightful creaminess.
- 2-3 jalapeños seeded and diced for signature kick.
- 1/2 teaspoon garlic powder for savory undertones.
- 1/2 teaspoon onion powder enhances flavor complexity.
- 1/4 teaspoon paprika for warmth and color.
- 1/4 teaspoon black pepper to elevate flavor profile.
- 1/2 teaspoon salt for seasoning.
Enchiladas
- 8-10 flour or corn tortillas for wrapping up the filling.
- 1.5 cups enchilada sauce (red or green) to soak tortillas.
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend) for topping.
Toppings
- sour cream a dollop for contrast.
- sliced green onions for crunch and color.
- fresh cilantro for brightness.
- extra jalapeño slices for more heat.
Instructions
Cooking Steps
- In a large skillet, cook the turkey bacon until it's wonderfully crisp. Once done, chop it into small pieces to set it aside for later.
- In the same skillet, add the diced jalapeños and sauté them for 2–3 minutes.
- Add the softened cream cheese to the skillet with the jalapeños and stir until it melts and becomes creamy.
- Stir in the shredded chicken along with garlic powder, onion powder, paprika, salt, and black pepper.
- Fold in the shredded cheddar and Monterey Jack cheeses until smooth.
- Take a generous scoop of the filling, place it into each tortilla, roll them tightly, and position them seam-side down in a greased baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining shredded cheese on top.
- Cover the dish with foil and place it in the oven at 350°F (175°C) for 20 minutes. Then remove the foil and bake for an additional 10 minutes.
- Top your enchiladas with sour cream, cilantro, sliced green onions, or jalapeños.
Notes
Ensure that your cream cheese is fully softened. Avoid overfilling tortillas and sauté the jalapeños just until tender. Bake covered for the first 20 minutes then uncover to get a golden top.
Nutrition
Serving: 1enchilada | Calories: 450kcal | Carbohydrates: 30g | Protein: 25g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 400mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 300mg | Iron: 2mg
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