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Chicken Enchiladas w/ Jalapeño Chutney

Course Main Course


  • 10 corn or flour tortillas
  • 2 cups Monterey Jack cheese grated
  • 2 cups cooked chicken
  • 6 oz soft cream cheese
  • 1 jar Aloha From Oregon Jalapeño Chutney
  • Sauce
  • 1 tsp vegetable oil
  • 1 small onion chopped
  • 3 cloves garlic chopped
  • 1-8 oz cans tomato sauce
  • 2-14.5 oz cans tomatoes with liquid
  • 1 cup chicken broth
  • 1 tsp each ground cumin & salt


  • In a sauce pan; saute onion & garlic in oil until tender. Add remaining sauce ingredients. Bring to a boil; reduce heat. Simmer 15 minutes; set aside. In a mixing bowl, combine chicken, cream cheese, Aloha From Oregon Jalapeño Pepper Chutney, & half of the cheese. Transfer 1-1/2 cups of sauce into a shallow dish; dip tortillas one at a time in sauce. Spoon 1/3 cup of filling mixture across diameter of tortilla. Roll up; place seam side down in casserole dish. Pour remaining sauce over top. Cover with aluminum foil; bake at 375° for 10-15 minutes. Remove foil; sprinkle with remaining cheese; continue baking uncovered 5-10 minutes until cheese is melted & sauce is bubbly. Garnish as desired. Goes great with Jalapeño Cornbread!