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
3skinless, boneless chicken breasts
3 ½teaspoonsgarlic powder, divided
1 1/2teaspoonscayenne pepper, divided
salt and ground black pepper to taste
2tablespoonsunsalted butter
1largeonion, minced
2jalapeño chile peppers, seeded and minced
1(8 ounce) packagecream cheese, cut into large cubes
½teaspoonpaprika
½teaspoonchili powder
½teaspoonground cumin
1(28 ounce) cangreen enchilada sauce
7flour tortillas
8ouncesshredded Monterey Jack cheese, divided
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Directions
Preheat the oven to 350 degrees F (175 degrees C).
Season chicken breasts with 1/2 teaspoon garlic powder, 1 teaspoon cayenne pepper, salt, and black pepper; place in a baking dish.
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.
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.
Pour 1/2 enchilada sauce in bottom of a 9×13-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.
Bake in the preheated oven until filling is hot and bubbly and cheese has melted, about 30 minutes.
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
Local Offers
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Season chicken breasts with 1/2 teaspoon garlic powder, 1 teaspoon cayenne pepper, salt, and black pepper; place in a baking dish.
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.
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.
Pour 1/2 enchilada sauce in bottom of a 9×13-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.
Bake in the preheated oven until filling is hot and bubbly and cheese has melted, about 30 minutes.