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. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season chicken breasts with 1/2 teaspoon garlic powder, 1 teaspoon cayenne pepper, salt, and black pepper; place in a baking dish.
3. 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. 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. 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. 6 Bake in the preheated oven until filling is hot and bubbly and cheese has melted, about 30 minutes.

Nutrition per serving