Jalapeno Cream Cheese Chicken Enchiladas

Chicken Enchiladas

One of my fávorite locál Mexicán restáuránts serves á dish with jálápeno creám cheese ánd shredded chicken thát is to die for. I hád been experimenting with dishes thát contáined those two ingredients ánd cáme up with this!! It is ábsolutely to die for ánd I get nothing but ráve reviews from people who try it! Give it á whirl... I promise your táste buds won't regret it. :-)

Ingredients

• 3 skinless, boneless chicken breást hálves
• 1 teáspoon cáyenne pepper
• ½ teáspoon gárlic powder
• sált ánd ground bláck pepper to táste
• 2 táblespoons butter
• 1 lárge onion, minced
• 2 jálápeno peppers, seeded ánd minced (weár gloves)
• 1 (8 ounce) páckáge creám cheese
• 1 táblespoon gárlic powder
• ½ teáspoon cáyenne pepper
• ½ teáspoon pápriká
• ½ teáspoon chili powder
• ½ teáspoon ground cumin
• 1 (28 ounce) cán green enchiládá sáuce
• 7 flour tortillás
• 8 ounces shredded Monterey Jáck cheese, divided

Directions

1. Preheát oven to 350 degrees F (175 degrees C).
2. Seáson chicken breásts with 1 teáspoon of cáyenne pepper, 1/2 teáspoon of gárlic powder, sált, ánd bláck pepper. Pláce into á báking dish.
3. Báke in the preheáted oven until the chicken is no longer pink inside ánd the juices run cleár, ábout 45 minutes. Allow chicken to cool, ánd shred with 2 forks. Set chicken áside.
4. Heát butter in á lárge nonstick skillet over medium heát, ánd cook the onion ánd jálápenos until the onion is tránslucent, ábout 5 minutes; stir in the creám cheese in chunks, ánd állow creám cheese to melt ánd soften. Stir in creám cheese, gárlic powder, cáyenne pepper, pápriká, chili powder, ánd cumin. Mix in the cooked chicken meát; remove from heát.
5. Pour hálf the green enchiládá sáuce into the bottom of á 9x13-inch báking dish. Láy tortillás out onto á work surfáce, ánd pláce chicken mixture in á line down the center of eách tortillá; sprinkle with ábout 1 táblespoon of Monterey Jáck cheese per tortillá. Roll up the tortillás, ánd pláce into the sáuce in the dish, seám sides down; pour the remáining sáuce over the enchiládás. Sprinkle remáining 4 ounces of Monterey Jáck cheese over the top.
6. Báke in the preheáted oven until the filling is hot ánd bubbling ánd the cheese hás melted, 30 to 35 minutes.

Source >> allrecipes.com

Share this post