Description
One of my favorite local Mexican restaurants serves a dish with jalapeno cream cheese and shredded chicken that is to die for. I had been experimenting with dishes that contained those two ingredients and came up with this!! It is absolutely to die for and I get nothing but rave reviews from people who try it! Give it a whirl… I promise your taste buds won’t regret it. 🙂
Ingredients
- 3 skinless, boneless chicken breast halves
- 1 teaspoon cayenne pepper
- ½ teaspoon garlic powder
- salt and ground black pepper to taste
- 2 tablespoons butter
- 1 large onion, minced
- 2 jalapeno peppers, seeded and minced (wear gloves)
- 1 (8 ounce) package cream cheese
- 1 tablespoon garlic powder
- ½ teaspoon cayenne pepper
- 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Season chicken breasts with 1 teaspoon of cayenne pepper
- 1/2 teaspoon of garlic powder
- salt
- and black pepper. Place into a baking dish.
- Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear
- about 45 minutes. Allow chicken to cool
- and shred with 2 forks. Set chicken aside.
- Heat butter in a large nonstick skillet over medium heat
- and cook the onion and jalapenos 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 cream cheese
- garlic powder
- cayenne pepper
- paprika
- chili powder
- and cumin. Mix in the cooked chicken meat; remove from heat.
- Pour half the green enchilada sauce into the bottom of a 9×13-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.
- Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted
- 30 to 35 minutes.
Prep Time: 25 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 40 mins
Servings: 7