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. :-)
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. :-)
- 2 tablespoons butter
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- salt and ground black pepper to taste
- 1 teaspoon cayenne pepper
- 3 skinless, boneless chicken breast halves
- 1 large onion minced
- 2 jalapeno peppers seeded and minced (wear gloves)
- 1 (8 ounce) package cream cheese
- 1 tablespoon garlic powder
- 1 (28 ounce) can green enchilada sauce
- 7 flour tortillas
- 8 ounces shredded monterey jack cheese divided
- 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
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.
Pulling the baking dish from the oven at the exact thirty-five-minute mark prevents the tortillas from drying out while ensuring the dairy reaches a bubbling state. Breasts require forty-five minutes in a 350 degree oven before shredding. Testing doneness without a thermometer relies on piercing the thickest part of the meat; clear juices signal complete cooking. Softening cream cheese requires cutting the block into uniform chunks before adding them to the warm skillet with translucent onions. This ensures even melting without scorching the dairy solids. Rolling the filled tortillas tightly keeps the savory mixture contained as the sauce coats the exterior. Pouring half the green sauce directly onto the bottom of the pan prevents sticking and hydrates the base of each tortilla during baking. Pairing this rich casserole with a sharp, acidic lime and cilantro slaw cuts through the heavy fat content of the cream cheese and Monterey Jack. Fresh radishes add necessary crunch to balance the soft textures of the baked pasta and poultry.
