Your family will love this dish of creamy green chili enchiladas with shredded chicken and spicy jalapeños baked with cheese.
Preparation Time
20 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 30 mins
Calories
584 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
Step 3
Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
Step 4
Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 30 to 35 minutes. Allow chicken to cool, and shred with two forks. Set chicken aside.
Step 5
Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapeños until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
Step 6
Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, about 30 minutes.
Ingredients
2 tablespoons butter
1 (8 ounce) package cream cheese
1 large onion, minced
salt and ground black pepper to taste
1 tablespoon garlic powder
1 teaspoon cayenne pepper
3 skinless, boneless chicken breast halves
1 (28 ounce) can green enchilada sauce
2 jalapeno peppers, seeded and minced (wear gloves)
