One of my favorite nearby Mexican restaurants makes a meal with shredded chicken and jalapeno cream cheese that is out of this world. I created this after experimenting with meals that used those two items! People who have tried it have only had wonderful things to say about it. Take a go at it… Your taste buds won’t regret it, I guarantee. 🙂
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 7 |
| Yield: | 7 servings |
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
Instructions
- 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 Facts
| Calories | 584 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 123 mg |
| Dietary Fiber | 4 g |
| Protein | 29 g |
| Saturated Fat | 20 g |
| Sodium | 599 mg |
| Sugars | 2 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
I used rotisserie chicken from my freezer and cut the recipe in half. Makes an easy weeknight dinner.
Love this recipe. Will be making it many more times.
This is so delicious and has become a favorite meal. Thanks for sharing
This was wonderful! I used my leftover rotisserie chicken from Costco instead of following the cooking directions for the chicken. Absolutely delicious. Took about 45 minutes to get everything prepped and into the oven. I would definitely make this again. Thanks for a great recipe!!
Loved it; only thing I did different was to add some black beans & corn which really added more flavor.
We liked it. I made it exactly like the recipe and topped it with black olives and chopped green onions. Next time I’ll use corn tortillas, but it was good with flour tortillas.
Awesome. I did 1/2 regular cream chees block and soft jalapeño cream cheese. Next time will add griiled green peppers.
We have made this recipe many times and it is terrific. We tweek it a little here and there but following it exactly is good too.
This has amazing flavor. I actually made it with left over turkey instead of the chicken and it was just as good. I followed the recipe except I didn’t have to cook the chicken first. Very quick and easy. I will definitely make it again this way.
I made it! I was out of my regular chili powder so substituted adobe smoked chili and it was killer! I may use this all the time!
Made as written just 1/2 and used cheddar cheese instead of monteray jack as that is what we had. Very good and very filling. My husband and I will get 2 meals out of the 1/2 batch.
Perfect, we loved it! Put all the Montery Jack cheese inside the enchiladas and toped with some shredded taco cheese. Because we like things with a little heat, I added 1/2 small can of mild green chilies.
One of our favorite recipes and the best enchiladas hands down. To make gluten-free I used corn tortillas. Otherwise didn’t change a thing!
I found that 2 (10oz) cans of enchilada sauce is more than enough.
This recipe has become one of my family’s favorite dishes! Restaurant quality recipe!
This is the BEST Chicken Enchilada recipe I have ever had. My family loved it. Because we cannot take really spicy food, I did not use the Jalapeno’s, and I cut the spices in half. It was delicious!
I followed the recipe. I goofed one place, as I forgot to put half the jack cheese inside the tortillas on top of the chicken mixture. Instead, I put it all on top of the enchilada sauce, last thing. It still was wonderful. I will make it again!
This is now my go-to enchilada recipe. I found that with 3 chicken breasts, plus all the other ingredients, I ended up with WAY TOO MUCH filling for just 7 four tortillas. I ended up using some corn tortillas I had on hand to finish up the rest of the filling, and they were even better.
The cream cheese sauce was a little spicy haha. I had to add more cream cheese to it. I also like mine a little more runny so I added some milk to thin it out. But the sauce is pretty tasty! I’m happy with the recipe and my slight alterations. I did cook my chicken differently also. I slow cooked 4 breasts with some Dos Equis Amber and Rotel tomatoes.
This was so delicious!
Made it exactly as the recipe is. My 21 year old said it is the best thing I have ever made and requested it before he heads back to school this semester! We loved it! Making it tonight per his request!