Jalapeno Cream Cheese Chicken Enchiladas

Jalapeno Cream Cheese Chicken Enchiladas

65 Reviews 5 Pics
  • Prep

    25 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 40 m
baumanns
Recipe by  baumanns

“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. :-)”

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Ingredients

Adjust Servings

Original recipe yields 7 servings

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Directions

  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 (65)

Rate This Recipe
hagenoo
35

hagenoo

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 sauce, & so had to improvise & use red for the other half. Very good though. I will be making this again!

sarahsestes
31

sarahsestes

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 actually looked as fabulous as it tasted. I did prefer the green sauce better but both were good. I'll try shredded beef or pork with green chili sauce and a dash of sour cream next time.

CookinBug
22

CookinBug

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 instead of butter. Great flavors - yummy, creamy comfort food.

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 583 cal
  • 29%
  • Fat
  • 35.5 g
  • 55%
  • Carbs
  • 38.4 g
  • 12%
  • Protein
  • 28.7 g
  • 57%
  • Cholesterol
  • 123 mg
  • 41%
  • Sodium
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

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