Jalapeno Cream Cheese Chicken Enchiladas

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 containing those two ingredients and came up with this!! It is an absolute delight 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. :-)

Jalapeno Cream Cheese Chicken Enchiladas
Jalapeno Cream Cheese Chicken Enchiladas
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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 containing those two ingredients and came up with this!! It is an absolute delight 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. :-)

  • Preparing Time: 30 minutes
  • Total Time: 45 minutes
  • Served Person: 7
contains white meat tree nut free nut free gluten free red meat free shellfish free contains dairy
  • Carbohydrate 39.6062727241484 g
  • Cholesterol 66.882122071166 mg
  • Fat 19.3175667524913 g
  • Fiber 2.88140708715836 g
  • Protein 26.0232626488581 g
  • Saturated Fat 9.77826322860595 g
  • Serving Size 1 1 serving (181g)
  • Sodium 699.806221514646 mg
  • Sugar 36.72486563699 g
  • Trans Fat 1.20399290442888 g
  • Calories 440 calories
main dish

Step-by-step

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 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.
  • 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.
  • Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

    • I've always been a huge fan of Mexican food, but I have to admit that I've never been a huge fan of chicken enchiladas. They're usually just too bland and boring for my taste. But these Jalapeno Cream Cheese Chicken Enchiladas are a whole different story! They're packed with flavor, thanks to the combination of jalapenos, cream cheese, and chicken. And the enchilada sauce is the perfect finishing touch.

    I first tried these enchiladas at a local Mexican restaurant, and I was immediately hooked. I couldn't believe how delicious they were! I asked the chef for the recipe, and he was kind enough to share it with me. I've been making these enchiladas ever since, and they've become a favorite of my family and friends.

    If you're looking for a delicious and easy-to-make chicken enchilada recipe, I highly recommend these Jalapeno Cream Cheese Chicken Enchiladas. You won't be disappointed!

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