Creamy Jalapeno Queso Chicken Enchiladas
Serves:
5 people
Cooking Time:
35 minutes
Ingredients
- FOR THE ENCHILADAS:
- 2 cooked chicken breasts, shredded
- 1/2 cup sour cream, divided
- 4 ounces cream cheese, room temperature, divided
- 1 lime, juiced
- 5 LA MORENA Whole Jalapenos
- 6 ounces canned green chilies
- 10 medium-sized flour tortillas
- 2 cups of shredded Monterey jack cheese, divided
- FOR THE SAUCE:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 10 LA MORENA Sliced Jalapenos
- Salt and pepper, to taste
Instructions
Recipe Courtesy Of Old House To New Home!
- Preheat oven to 425 degrees.
- In a mixing bowl, add the shredded chicken, half the sour cream, and half of the cream cheese. Mix well to combine. Add half of the lime juice, stir, then set aside.
- In the bowl of a food processor, add the whole jalapenos, green chilies, and the remaining sour cream. Pulse for 5-10 seconds, until chopped but still chunky. Add mixture to the bowl of chicken and stir well.
- Layout the tortillas. Spoon 2 heaping tablespoons of the chicken mixture in the center of each tortilla and then top with 1 cup Monterey jack cheese. Roll up each tortilla and place seam side down in a baking dish.
- Put into oven for 10 minutes, or until edges are golden brown.
- While cooking the enchiladas, make the sauce. Melt butter in a small saucepan, over low heat. Once melted, whisk in the flour. Let cook for 1 minute. Add the milk and increase the heat to medium. Once the milk boils, reduce heat to a simmer and let thicken, 1-2 minutes. The sauce should coat the back of a wooden spoon. Add the remainder of the cream cheese and stir until melted. Add the other 1 cup of Monterey jack cheese and stir until melted. Add the sliced jalapenos. Taste and add salt and pepper, if desired.
- When the enchiladas are cooked, top with the sauce. Return to the oven for another 10 minutes, or until sauce is bubbling. Serve immediately.