Jalapeno Cream Cheese Chicken Enchiladas


3 skinless, boneless chicken breast halves

1 teaspoon cayenne pepper

½ 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 tablespoon garlic powder

½ teaspoon cayenne pepper

½ teaspoon paprika

½ teaspoon chili powder

½ teaspoon ground cumin

1 (28 ounce) can green enchilada sauce

7 flour tortillas

8 ounces shredded Monterey Jack cheese, divided


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 9×13-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 Information:

SERVING SIZE: 1 enchilada

Amount Per Serving: CALORIES:380 | TOTAL FAT: 20g | SATURATED FAT: 10g | TRANS FAT: 0.5g | CHOLESTEROL: 80mg | SODIUM: 970mg | CARBOHYDRATES: 26g | FIBER: 2g | SUGAR: 4g | PROTEIN: 24g

Frequently Asked Questions:

Can I adjust the level of spiciness in the enchiladas?

Yes, you can adjust the spiciness to your preference by increasing or decreasing the amount of cayenne pepper and jalapeno peppers used in the recipe.

Be cautious when adding spicy ingredients and adjust according to your taste.

Can I use corn tortillas instead of flour tortillas?

Yes, you can use corn tortillas instead of flour tortillas if you prefer. Corn tortillas will give the enchiladas a different texture and flavor.

Make sure to warm them up before rolling to prevent them from breaking.

Can I substitute the chicken with another protein?

Yes, you can substitute the chicken with cooked and shredded beef, pork, or even tofu for a vegetarian option.

Adjust the cooking time and seasoning accordingly based on the protein you choose.

Can I substitute the green enchilada sauce with red enchilada sauce?

Yes, you can substitute the green enchilada sauce with red enchilada sauce if you prefer. The flavor profile will be slightly different, but it will still be delicious.

Can I freeze the enchiladas?

Yes, you can freeze the enchiladas for later consumption. After baking, let them cool completely, then wrap them tightly in plastic wrap or foil and place them in a freezer-safe container.

They can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating in the oven.

Can I make this recipe ahead of time?

Yes, you can prepare the enchiladas ahead of time. After assembling them, cover the baking dish with foil and refrigerate.

When you’re ready to bake, remove the dish from the refrigerator, let it come to room temperature, and then bake as directed.

Can I use pre-cooked chicken for this recipe?

Yes, you can use pre-cooked chicken, such as rotisserie chicken or leftover grilled chicken. Simply shred the pre-cooked chicken and follow the recipe instructions from step 6 onwards.

Can I add additional vegetables to the filling?

Absolutely! You can customize the filling by adding vegetables such as bell peppers, corn, or black beans.

Sauté them with the onion and jalapenos in step 5 to incorporate them into the mixture.

Can I make these enchiladas in advance?

Yes, you can assemble the enchiladas ahead of time and refrigerate them until ready to bake. Simply cover the baking dish with foil or plastic wrap and store it in the refrigerator.

When you’re ready to bake, add a few extra minutes to the baking time to ensure they are heated through.

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