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Jalapeño Cream Cheese Chicken Enchiladas
Ingredients
3
skinless boneless chicken breasts
1 teaspoon
cayenne pepper
1/2 teaspoon
garlic powder
to taste
salt and black pepper
2 tablespoons
butter
1 large
onion, minced
2
jalapeño peppers, minced
1 (8 oz) package
cream cheese
1 tablespoon
garlic powder
1/2 teaspoon
cayenne pepper
1/2 teaspoon
paprika
1/2 teaspoon
chili powder
1/2 teaspoon
ground cumin
1 (28 oz) can
green enchilada sauce
7
flour tortillas
8 oz
shredded Monterey Jack cheese
Instructions
STEP 1
Preheat the oven to 350°F (175°C).
STEP 2
Season chicken breasts with cayenne pepper, garlic powder, salt, and black pepper. Place chicken in a baking dish.
STEP 3
Bake for 30 to 35 minutes until cooked through. Allow to cool and shred the chicken.
STEP 4
In a skillet, melt butter over medium heat and sauté onions and jalapeños until translucent, about 5 minutes.
STEP 5
Stir in cream cheese until melted. Add garlic powder, cayenne, paprika, chili powder, and cumin. Mix in shredded chicken.
STEP 6
Pour half of the enchilada sauce into a 9x13 inch baking dish. Fill each tortilla with chicken mixture and roll up.
STEP 7
Place rolled tortillas seam-side down in the dish. Pour remaining sauce over them and sprinkle with cheese.
STEP 8
Bake for 30 minutes until hot and bubbly.
Nutrition Facts
(per serving)
Calories:
584 calories
Servings:
6 servings
Carbohydrates:
38 g
Fat:
36 g
Fiber:
4 g
Protein:
29 g
Sugar:
2 g
Meal Effort
Preparation:
20 minutes
Cook:
1 hrs 10 mins
Total:
1 hrs 30 mins