Jalapeno Cream Cheese Chicken Enchiladas

Jalapeno Cream Cheese Chicken Enchiladas

83
baumanns 7

"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

1 h 40 m servings 583 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 583 kcal
  • 29%
  • Fat:
  • 35.5 g
  • 55%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 577 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  3. 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.
  4. 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 the cream cheese into the vegetables, and mix in 1/2 teaspoon of cayenne pepper, 1 tablespoon of garlic powder, the paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
  5. 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.
  6. Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.
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Reviews

83
  1. 110 Ratings

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Amazing recipe! I made 1/2 with green sauce & other with red. Both are good, though I do enjoy the green best. The only reason I did half & half is because I only had 1 (15 oz) can of green sauc...

Add what you want and make this recipe yours! I used chicken, mushrooms and spinach in the filling. I also used half green chile and red enchilada sauce. Poured it right in the pan and it actu...

Yum! I used 4 oz of Neufatchel and a few dollops of fat free sour cream and also added fresh diced tomato to the enchiladas. I also grilled the chicken instead of baking it and used olive oil in...

I took the meat off of a rotisserie chicken from our local deli. I also added a few ounces of sour cream to the filling. It was amazing! Can't wait to make it again.

I loved this recipe. I did alter it a bit by cutting back to 1 jalapeno and I add black beans and shoepeg corn to the filling. It was met with rave reviews on Father's Day. I also used white ...

this was the first time I ever tried making enchiladas and was pleasantly surprised at the oucome of this recipe. My family loved it! I needed some more spice so I added more jalapeno to taste....

These enchiladas were amazingly good. I stuck to the recipe and made it exactly as written. Definitely a keeper!

This was an easy to make tasty main dish. I made half of the enchiladas without the Monterey Jack cheese to please family members, and they still turned out well. I expected a lot more heat from...

I really thought that this would be great. No problem with the heat, it just didn't have any wow factor. Evidently the rest of the family thought so also. I had half the pan left, and with my ot...