jalapeno cream cheese chicken enchiladas

Ingredients

• Servings: 7
• 3 skinless, boneless chicken breast halves
• 1 teaspoon cayenne pepper
• 1/2 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
• 1/2 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 (28 ounce) can green enchilada sauce
• 7 flour tortillas
• 8 ounces shredded monterey jack cheese, divided

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• 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 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.