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
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Jutt Sister Jutt
[email protected]I love these enchiladas! The creamy jalapeño sauce is so flavorful and the chicken is always tender and juicy. I've made them several times now and they're always a hit.
Kelly Fageroos
[email protected]These enchiladas were easy to make and turned out great! The creamy jalapeño sauce was delicious and the chicken was cooked perfectly.
Khan Kakar {kakar}
[email protected]These enchiladas are always a crowd-pleaser. I've made them for parties, potlucks, and even just for dinner with my family, and they're always a hit.
Saif Mohamed
[email protected]I made these enchiladas for my friends' potluck and they were a hit! Everyone raved about them.
rachel Efe
[email protected]These enchiladas were delicious! The chicken was tender and juicy, and the creamy jalapeño sauce was flavorful and had just the right amount of heat.
Felicia Quintana
[email protected]The creamy jalapeño sauce was a bit too spicy for me, but the rest of the family loved it. Next time I'll use less jalapeños.
Seif Sifon
[email protected]These enchiladas were easy to make and turned out great! I'll definitely be making them again.
Azadari_ Network_Hyderabad
[email protected]I've made these enchiladas several times now and they're always a favorite. The creamy jalapeño sauce is so flavorful and the chicken is always cooked perfectly.
Md Prince
[email protected]I made these enchiladas for a party and they were a huge success. Everyone loved them!
Mohamed Khairy
[email protected]These enchiladas were a hit with my family! The creamy jalapeño sauce was flavorful and had just the right amount of heat, and the chicken was tender and juicy.