Thankfully, my husband shares the same love for this flavor combination as I do. I mean, who doesn’t love jalapeno and cream cheese really? I know some people that don’t like cream cheese and they gobble this dish right up like it’s not even in there. One of my kids actually detests cream cheese in everything. I never told him that it was in here though, and I don’t plan to anytime soon. It’s one of those, if they don’t know it won’t hurt them kind of deals. The leftovers of these are just as good if not better the second day, if you are lucky enough to have any laying around.
Check out what they are saying about this recipe over at All Recipes:
“It is absolutely to die for and I get nothing but rave reviews from people who try it!”
I can’t make this enough times at my house. Every time I do they just ask for it again!
Ingredients
3 skinless, boneless chicken breast halves
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
salt and ground black pepper to taste
2 tablespoons Land O’ Lakes butter
1 large onion, minced
2 jalapeno peppers, seeded and minced (wear gloves)
1 (8 ounce) package Philadelphia cream cheese
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (28 ounce) can green enchilada sauce
7 flour tortillas
8 ounces Kraft shredded Monterrey 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 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. 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.
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Quick Tip: Pepper jack cheese is just as good in here.
Thanks again to All Recipes for this zesty and delicious recipe.
