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Jalapeno Cream Cheese Chicken Enchiladas
Jalapeno Cream Cheese Chicken Enchiladas
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Creamy chicken and green chili enchiladas baked to perfection with melted cheese. Perfect for family dinner!
Ingredients:
  • 3 skinless, boneless chicken breast halves
  • 1 teaspoon cayenne pepper
  • 0.5 teaspoon garlic powder
  • salt and ground black pepper to taste
  • 1 large onion, minced
  • 2 jalapeno peppers, seeded and minced (wear gloves)
  • 1 (8 ounce) package cream cheese
  • 1 tablespoon garlic powder
  • 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon paprika
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon ground cumin
  • 1 (28 ounce) can green enchilada sauce
  • 7 flour tortillas
  • 8 ounces shredded Monterey Jack cheese, divided
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Coat chicken breasts evenly with a flavorful blend of 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper, then transfer them to a baking dish.
  • Roast in the preheated oven until the chicken is cooked through and the juices run clear, approximately 45 minutes. Let the chicken cool slightly, then shred using 2 forks. Set aside.
  • In a large nonstick skillet over medium heat, melt butter and sauté onion and jalapenos until onion is translucent, about 5 minutes. Add cream cheese in chunks, allowing it to melt and soften. Stir in garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in cooked chicken meat and remove from heat.
  • Spread half the green enchilada sauce on the bottom of a 9x13-inch baking dish. Lay tortillas flat, add chicken mixture and 1 tablespoon of Monterey Jack cheese on each. Roll up tortillas and place seam side down in the dish. Pour the rest of the sauce over the enchiladas and sprinkle with remaining 4 ounces of Monterey Jack cheese.
  • Bake in the hot oven until the filling is bubbly and the cheese is melted, about 30-35 minutes.

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