Jalapeno Cream Cheese Chicken Enchiladas
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
49
Sourness
46
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tsp
Cayenne Pepper1 tbsp
Garlic Powder1
Salt2 tbsps
Butter1 large
Onion (minced)230 g
Cream Cheese (package)1 tsp
Paprika1 tsp
Chili Powder1 tsp
Ground CuminDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper
3
Place into a baking dish
4
Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes
5
Allow chicken to cool, and shred with 2 forks
6
Set chicken aside
7
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
8
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
9
Mix in the cooked chicken meat; remove from heat
10
Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish
11
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
12
Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas
13
Sprinkle remaining 4 ounces of Monterey Jack cheese over the top
14
Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes