Jalapeno Cream Cheese Chicken Enchiladas

Recipesfull introduces to you: Chicken Breast Recipes. (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. :-)

Brief

Prep 25 mins

Cook: 1hr15 mins

Total: 1hr40 mins

Servings: 7

Yield: 7 servings

Jalapeno Cream Cheese Chicken Enchiladas

Ingredients

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

Dinner

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Season chicken breasts with 1 teaspoon of cayenne pepper 1/2 teaspoon of garlic powder salt and black pepper. Place into a baking dish.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted 30 to 35 minutes.

Nutritional Information

Jalapeno Cream Cheese Chicken Enchiladas

Servings Per Recipe:7

Calories: 583.5

% Daily Value *

Protein: 28.7g 58%

Carbohydrates: 38.4g 12%

Dietary Fiber: 4.3g 17%

Sugars: 1.7g

Fat: 35.5g 55%

Saturated Fat: 20.2g 101%

Cholesterol: 122.9mg 41%

Vitamin A Iu: 1508.5IU 30%

Niacin Equivalents: 14.2mg 109%

Vitamin B6: 0.5mg 34%

Vitamin C: 15.9mg 26%

Folate: 85.5mcg 21%

Calcium: 339.4mg 34%

Iron: 3.5mg 19%

Magnesium: 63mg 23%

Potassium: 590.9mg 17%

Sodium: 598.8mg 24%

Thiamin: 0.3mg 33%

Calories From Fat: 319.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.