Johnny Jalapeno'S Chicken Enchiladas With Cilantro

18 ingredients
6 steps

Ingredients

  • Filling
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 2 cups cooked chicken breasts
  • 2 garlic cloves, chopped
  • 3 -4 jalapenos, seeded and chopped
  • 2 green onions, chopped
  • 1 tablespoon cumin (or to taste)
  • 4 ounces cream cheese, softened
  • 2/3 cup sour cream
  • Other
  • 6 large flour tortillas (or 12 small)
  • 2 cups Mexican blend cheese, shredded divided
  • 1 1/2 cups red enchilada sauce
  • 1 cup Pace Picante Sauce
  • 1/2 cup heavy cream
  • 1/2 cup fresh cilantro, chopped
  • sour cream, to garnish

Directions

  1. 1
    Preheat oven to 350°F Spray a 9x13 baking dish with nonstick cooking spray. Set aside.
  2. 2
    FILLING: Heat butter and oil in a saucepan over medium heat. Add chicken, garlic, jalapenos, and green onion. Sprinkle with cumin, and cook, stirring occasionally, for 3-4 minutes until heated thru.
  3. 3
    Add the cream cheese, stirring to incorporate until melted. Stir in sour cream, season with salt and pepper. Remove from heat.
  4. 4
    ENCHILADAS: To each tortilla, place some of the chicken mixture, then sprinkle with some Mexican cheese blend (about 2 Tbsp inside each enchilada). Roll up and place seam side down into the baking dish. Repeat with remaining tortillas.
  5. 5
    To the skillet the chicken mixture was in (no need to wash the pan first), combine the enchilada sauce, picante sauce, and heavy cream. Bring to a simmer then pour over top of the enchiladas. Sprinkle with cilantro followed with remaining shredded cheese. Bake for 40 minutes until heated thru.
  6. 6
    Let rest 5-10 minutes to set. Serve with a dollop of additional sour cream if desired.

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