Jalapeño Cream Cheese Chicken Enchiladas Recipe

Ingredients

• 3 skinless, boneless chicken breasts
• 3 teaspoons garlic powder, divided
• 1 1/2 teaspoons cayenne pepper, divided
• Salt and ground black pepper to taste
• 2 tablespoons unsalted butter
• 1 large onion, minced
• 2 jalapeo chile peppers, seeded and minced
• 1 (8 ounce) package cream cheese, cut into large cubes
• teaspoon paprika
• teaspoon chili powder
• teaspoon ground cumin
• 1 (28 ounce) can green enchilada sauce
• 7 flour tortillas
• 8 ounces shredded Monterey Jack cheese, divided

Directions

1. Preheat the oven to 350F (175C).
2. Season the chicken breasts with teaspoon of garlic powder, 1 teaspoon of cayenne pepper, salt, and black pepper. Place the chicken in a baking dish and bake in the preheated oven for 30 to 35 minutes, or until the chicken is no longer pink inside and the juices run clear. Once cooked, let the chicken cool before shredding it with two forks. Set aside.
3. In a large nonstick skillet, heat the butter over medium heat. Add the minced onion and jalapeos and cook for about 5 minutes until the onion becomes translucent.
4. Add the cream cheese to the skillet and cook until it melts, stirring occasionally to ensure a smooth mixture.
5. Stir in the remaining 3 teaspoons of garlic powder, teaspoon of cayenne pepper, paprika, chili powder, and cumin. Add the shredded chicken to the skillet and stir everything together. Remove from heat.
6. Spread of the enchilada sauce on the bottom of a 9x13-inch baking dish.
7. On a flat surface, lay out the flour tortillas. Spoon the chicken mixture down the center of each tortilla, then sprinkle with about 1 tablespoon of shredded Monterey Jack cheese. Roll up the tortillas tightly and place them seam-side down in the baking dish.
8. Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining 4 ounces of Monterey Jack cheese on top.
9. Bake in the preheated oven for about 30 minutes, or until the filling is hot and bubbly and the cheese has melted.

Cook's Note

It's best to wear gloves when handling jalapeos to protect your hands from the heat of the chiles.

Nutrition Facts (per serving)

• Calories: 584
• Total Fat: 36g (46% Daily Value)
• Saturated Fat: 20g (101% Daily Value)
• Cholesterol: 123mg (41% Daily Value)
• Sodium: 599mg (26% Daily Value)
• Total Carbohydrate: 38g (14% Daily Value)
• Dietary Fiber: 4g (15% Daily Value)
• Total Sugars: 2g
• Protein: 29g (57% Daily Value)
• Vitamin C: 16mg (18% Daily Value)
• Calcium: 339mg (26% Daily Value)
• Iron: 4mg (19% Daily Value)
• Potassium: 591mg (13% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.