Ingredients
Equipment
Method
- Preheat your oven to $375^{circ}text{F}$ ($190^{circ}text{C}$) and lightly grease a baking dish. In a large bowl, mix together the softened cream cheese, $1text{ cup}$ shredded cheddar, diced jalapeños, garlic powder, onion powder, cumin, and salt. Blend well, then fold in the $2text{ cups}$ of shredded cooked chicken until fully combined into a creamy mixture.
- Warm the tortillas in a microwave or on a skillet until they are pliable to prevent tearing. Fill each tortilla with the chicken mixture. Roll them up tightly and place seam-side down in the prepared baking dish.
- In a saucepan over medium heat, whisk together the sour cream, chicken broth, flour, and chili powder (if using). Stir continuously until the sauce thickens and bubbles gently. The result should be velvety and pourable. (If sauce is too thick, whisk in a splash of milk or broth.)
- Pour the sauce generously over the rolled enchiladas, ensuring they are well-coated. Sprinkle with additional shredded cheese. Cover the dish with foil and bake for $20text{ minutes}$. Remove the foil and continue baking for another $10text{ minutes}$ until the top is bubbly and golden brown. Internal temperature should reach $165^{circ}text{F}$ ($74^{circ}text{C}$).
- Serve hot, garnished with freshly chopped cilantro and your choice of sides, such as Mexican rice or black beans.
Notes
You can assemble the entire dish up to $3text{ days}$ in advance (covered and refrigerated) or freeze unbaked for up to $3text{ months}$. For a gluten-free option, use corn tortillas and substitute the flour in the sauce with cornstarch (use a 1:2 ratio of cornstarch to flour). For less heat, use pickled jalapeños; for extra kick, slice fresh jalapeños on top before baking.