One of my favorite local Mexican restaurants serves a heavenly dish with jalapeño cream cheese and shredded chicken. I experimented with dishes containing those ingredients and created this jalapeño cream cheese chicken enchiladas recipe! I get nothing but rave reviews from people who try it!
Ingredients
- 3 skinless , boneless chicken breasts
- 3.5 teaspoons garlic powder , divided
- 1.5 teaspoons cayenne pepper , divided
- salt and ground black pepper to taste
- 2 tablespoons unsalted butter
- 1 large onion , minced
- 2 jalapeño chile peppers , seeded and minced
- 1 , 8 ounce
- 0.5 teaspoons paprika
- 0.5 teaspoons chili powder
- 0.5 teaspoons ground cumin
- 1 , 28 ounce
- 7 flours tortillas
- 8 ounces shredded Monterey Jack cheese , divided
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Season chicken breasts with 1/2 teaspoon garlic powder, 1 teaspoon cayenne pepper, salt, and black pepper; place in a baking dish.
-
3
Bake in the preheated oven until chicken is no longer pink inside and juices run clear, 30 to 35 minutes. Cool chicken, then shred with two forks. Set aside.
-
4
Heat butter in a large nonstick skillet over medium heat. Add onion and jalapeños; cook until onion is translucent, about 5 minutes. Stir in cream cheese; cook until melted. Stir in remaining 3 teaspoons garlic powder, remaining 1/2 teaspoon cayenne pepper, paprika, chili powder, and cumin. Stir in shredded chicken; remove from heat.
-
5
Pour 1/2 enchilada sauce in bottom of a 9x13-inch baking dish. Lay tortillas on a work surface; spoon chicken mixture in a line across center of each tortilla. Sprinkle each with about 1 tablespoon Monterey Jack cheese. Roll up tortillas; place in sauce in the dish, seam-sides down. Pour remaining 1/2 sauce over enchiladas. Sprinkle remaining 4 ounces cheese over top.
-
6
Bake in the preheated oven until filling is hot and bubbly and cheese has melted, about 30 minutes.
Nutrition Facts
Per serving
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