Best 2 Jalapeno Cream Cheese Chicken Enchiladas Recipes
Indulge in a tantalizing culinary experience with our exquisite Jalapeno Cream Cheese Chicken Enchiladas, a harmonious blend of bold flavors and creamy textures. These enchiladas are a symphony of zesty jalapenos, smooth cream cheese, and tender chicken, enveloped in soft tortillas and smothered in a rich enchilada sauce. Each bite offers a delightful explosion of flavors, from the spicy kick of the jalapenos to the cooling creaminess of the cheese. This recipe elevates the classic enchilada dish to a new level of deliciousness, sure to satisfy your cravings for a flavorful and satisfying meal. Our step-by-step guide ensures that even novice cooks can create this culinary masterpiece with ease. So, gather your ingredients, prepare your taste buds, and embark on a delectable journey with our Jalapeno Cream Cheese Chicken Enchiladas. In addition to the main recipe, we have included variations for those with dietary preferences or adventurous palates. Try our scrumptious vegetarian version, featuring roasted vegetables instead of chicken, or our unique sweet potato and black bean enchiladas for a delightful twist on traditional flavors. For those who prefer a milder heat level, we offer a variation with a reduced amount of jalapenos. No matter your tastes, we have an enchilada recipe that will tantalize your senses and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
JALAPENO CHICKEN ENCHILADAS
These creamy enchiladas are likely to be as popular at your house as they are at mine. I have many requests for this recipe. For weddings, I place the recipe in a nice casserole dish to give as a gift. -Kaylin DeVries, Magna, Utah
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (5 servings each).
Number Of Ingredients 9
Steps:
- In each of two greased 13x9-in. baking dishes, spread 1/2 cup of tomato sauce; set aside. In a large bowl, combine the soup, sour cream, jalapenos, onion salt and pepper. Stir in chicken and 2 cups cheese., Spread about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Top with remaining tomato sauce; sprinkle with the remaining cheese. , Cover and bake one casserole at 350° for 35-45 minutes or until edges are bubbly. Cover and freeze remaining casserole for up to 1 month., To use frozen casserole: Thaw in the refrigerator overnight. Bake, covered, at 350° for 40-45 minutes or until edges are bubbly.
Nutrition Facts : Calories 751 calories, Fat 38g fat (21g saturated fat), Cholesterol 152mg cholesterol, Sodium 1405mg sodium, Carbohydrate 59g carbohydrate (4g sugars, Fiber 1g fiber), Protein 37g protein.
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 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. :-)
Provided by baumanns
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 7
Number Of Ingredients 16
Steps:
- 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 in cream cheese, garlic powder, cayenne pepper, 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.
Nutrition Facts : Calories 583.5 calories, Carbohydrate 38.4 g, Cholesterol 122.9 mg, Fat 35.5 g, Fiber 4.3 g, Protein 28.7 g, SaturatedFat 20.2 g, Sodium 598.8 mg, Sugar 1.7 g
Tips:
- For a spicier enchilada, use a hotter variety of jalapeño pepper, such as a serrano or habanero. Remove the seeds and ribs from the jalapeños before dicing them to reduce the heat level.
- If you don't have a mixer, you can mash the cream cheese and sour cream together with a fork until smooth.
- To make the enchiladas ahead of time, assemble them and then refrigerate them for up to 24 hours. Bake them just before serving.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, or chopped cilantro.
Conclusion:
These jalapeño cream cheese chicken enchiladas are a delicious and easy-to-make meal. They're perfect for a weeknight dinner or a weekend gathering. With their creamy, cheesy filling and spicy kick, these enchiladas are sure to be a hit with everyone at the table.
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