This jalapeño cream cheese chicken enchiladas recipe yields creamy green chile 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 1/2 teaspoon garlic powder, 1 teaspoon cayenne pepper, salt, and black pepper; place in a baking dish.
Step 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.
Step 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.
Step 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.
Step 6
Bake in the preheated oven until filling is hot and bubbly and 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 teaspoon cayenne pepper
3 skinless, boneless chicken breast halves
1 (28 ounce) can green enchilada sauce
2 jalapeno peppers, seeded and minced (wear gloves)
