Jalapeño Cream Cheese Chicken Enchiladas
Ingredients
- 3 skinless, boneless chicken breasts
- 3 ½ teaspoons garlic powder, divided
- 1 1/2 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) package cream cheese, cut into large cubes
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 (28 ounce) can green enchilada sauce
- 7 flour tortillas
- 8 ounces shredded Monterey Jack cheese, divided
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Instructions
- 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 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.
- Bake in the preheated oven until filling is hot and bubbly and cheese has melted, about 30 minutes.
Source
Original recipe: View Original