Go Back

Skillet Cheesy Jalapeno Cream Chicken Enchilada

A delightful mix of creamy goodness with a hint of spice, perfect for busy weeknights or gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 1300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 can (10 oz) enchilada sauce
  • 1 cup cream cheese, softened
  • 1 cup shredded cheese (like cheddar or Monterey Jack)
  • 1/2 cup chopped jalapenos (fresh or pickled) Can be adjusted for spice preference
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Corn tortillas Number needed based on layering
  • Fresh cilantro for garnish

Method
 

Preparation
  1. In a large skillet, combine the softened cream cheese, enchilada sauce, garlic powder, onion powder, jalapenos, salt, and pepper. Stir until the mixture is completely smooth.
  2. Add in the shredded chicken to the skillet and mix well, ensuring the chicken is fully coated in the creamy sauce.
  3. Carefully layer in the corn tortillas, folding them if necessary to fit nicely within the skillet.
  4. Sprinkle the shredded cheese over the top of the layered tortillas.
  5. Cover the skillet and cook on medium heat for about 10 minutes until heated through and cheese is melted.
  6. Garnish with fresh cilantro before serving.

Notes

Perfect for potlucks or cozy dinners. Options for substitutions include using ground beef, swapping jalapenos for bell peppers, and more.