Prep time: 25 mins | Cook time: 1 hr 15 mins | Total time: 1 hr 40 mins | Servings: 7
This recipe is to die for! One of my top favourite Mexican dishes – Jalapeno Cream Cheese Chicken Enchilada. Insanely delicious and easy to make. I am pretty sure you’ll find yourself making this again and again!
Ingredients
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3 skinless, boneless chicken breast halves
1 tsp cayenne pepper
½ tsp garlic powder
salt and ground black pepper to taste
2 tbsp butter
1 large onion, minced
2 jalapeno peppers, seeded and minced (wear gloves)
1 (8 oz.) package cream cheese
1 tbsp garlic powder
½ tsp cayenne pepper
½ tsp paprika
½ tsp chilli powder
½ tsp ground cumin
1 (28 oz.) can green enchilada sauce
7 flour tortillas
8 ounces shredded Monterey Jack cheese, divided
How to make Jalapeno Cream Cheese Chicken Enchiladas
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: With a tsp cayenne pepper, half a tsp garlic powder, salt, and black pepper season the chicken breasts, then place the breasts into a baking dish.
Step 3: Place in the preheated oven and bake for about 45 minutes until the chicken is no longer pink inside and the juices run clear. Remove from the oven and let the chicken cool before shredding using 2 forks. Set the chicken aside.
Step 4: In a large nonstick skillet, melt the butter over medium heat. Once the butter has melted, add the onion and jalapenos to the skillet. Cook for about 5 minutes until the onion is translucent. Stir in the cream cheese in chunks and allow it to melt and soften. Add in the cream cheese, garlic powder, cayenne pepper, paprika, chilli powder, and cumin. Stir well. Add back the shredded chicken to the skillet and mix. Take away from the heat.
Step 5: Into the bottom of a 9 x 13-inch baking dish, pour half of the green enchilada sauce. Onto your work surface, lay the tortillas. In a line down centre of the tortillas, place the chicken mixture and sprinkle each with a tbsp, Monterey Jack. Roll each tortilla up and place seam side down into the sauce in the dish. Over the enchiladas, pour the rest of the sauce and sprinkle with the 4 ounces Monterey Jack cheese.
Step 6: Place in the preheated oven and bake for about 30 to 35 minutes until the filling is hot and bubbling and the cheese has melted.
Nutrition Facts:
Per Serving: 584 Calories | Protein 28.7g | Carbohydrates 38.4g | Fat 35.5g | Cholesterol 122.9mg | Sodium 598.8mg.
Ingredients
- 3 skinless, boneless chicken breast halves
- 1 tsp cayenne pepper
- ½ tsp garlic powder
- salt and ground black pepper to taste
- 2 tbsp butter
- 1 large onion, minced
- 2 jalapeno peppers, seeded and minced (wear gloves)
- 1 (8 oz.) package cream cheese
- 1 tbsp garlic powder
- ½ tsp cayenne pepper
- ½ tsp paprika
- ½ tsp chilli powder
- ½ tsp ground cumin
- 1 (28 oz.) can green enchilada sauce
- 7 flour tortillas
- 8 ounces shredded Monterey Jack cheese, divided
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: With a tsp cayenne pepper, half a tsp garlic powder, salt, and black pepper season the chicken breasts, then place the breasts into a baking dish.
Step 3: Place in the preheated oven and bake for about 45 minutes until the chicken is no longer pink inside and the juices run clear. Remove from the oven and let the chicken cool before shredding using 2 forks. Set the chicken aside.
Step 4: In a large nonstick skillet, melt the butter over medium heat. Once the butter has melted, add the onion and jalapenos to the skillet. Cook for about 5 minutes until the onion is translucent. Stir in the cream cheese in chunks and allow it to melt and soften. Add in the cream cheese, garlic powder, cayenne pepper, paprika, chilli powder, and cumin. Stir well. Add back the shredded chicken to the skillet and mix. Take away from the heat.
Step 5: Into the bottom of a 9 x 13-inch baking dish, pour half of the green enchilada sauce. Onto your work surface, lay the tortillas. In a line down centre of the tortillas, place the chicken mixture and sprinkle each with a tbsp, Monterey Jack. Roll each tortilla up and place seam side down into the sauce in the dish. Over the enchiladas, pour the rest of the sauce and sprinkle with the 4 ounces Monterey Jack cheese.
Step 6: Place in the preheated oven and bake for about 30 to 35 minutes until the filling is hot and bubbling and the cheese has melted.
