These enchiladas are a delightful blend of chicken, spices, and cream. They’re perfect for those who crave a touch of heat and a whole lot of flavor. Whether it’s a weeknight dinner or a weekend get-together, these enchiladas are a crowd-pleaser.
Prep Time: 25 minutes
Cook Time: 1 hr. 45 minutes
Servings: 7
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, finely minced
- 2 jalapeno peppers, seeded and finely minced (use gloves to handle)
- 1 (8 ounce) package of cream cheese
- 1 (28 ounce) can of green enchilada sauce
- 7 flour tortillas
- 8 ounces of shredded Monterey Jack cheese, divided
- 1 tablespoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
Instructions:
- Preheat your oven to 350 degrees F (175 degrees C).
- Prepare the chicken breasts by seasoning them with 1 teaspoon of cayenne pepper, ½ teaspoon of garlic powder, salt, and black pepper. Place them in a baking dish.
- Bake the chicken in the preheated oven until it’s no longer pink inside and the juices run clear, approximately 45 minutes. Let the chicken cool, then shred it using two forks. Set the shredded chicken aside.
- In a large nonstick skillet over medium heat, melt 2 tablespoons of butter. Add the finely minced onion and jalapenos. Sauté until the onion turns translucent, which should take about 5 minutes. Stir in the cream cheese in chunks and let it melt and become creamy. Add in the garlic powder, ½ teaspoon of cayenne pepper, paprika, chili powder, and ground cumin. Mix in the shredded chicken and remove the skillet from the heat.
- In a 9×13-inch baking dish, pour half of the green enchilada sauce onto the bottom.
- Lay out the tortillas on a clean surface and place a line of the chicken mixture down the center of each tortilla. Sprinkle about 1 tablespoon of Monterey Jack cheese onto each tortilla. Roll up the tortillas tightly and arrange them seam side down in the baking dish with the sauce. Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining 4 ounces of Monterey Jack cheese on top.
- Bake the enchiladas in the preheated oven until the filling is hot and bubbly and the cheese has melted, usually for 30 to 35 minutes.
Nutrition Facts (Per Serving):
- Calories: 584
- Fat: 36g
- Carbs: 38g
- Protein: 29g
Remember that these nutritional values are just estimates and might differ depending on various factors, including ingredient brands and portion sizes.
Cooking Tips:
- When handling jalapeno peppers, it’s a good idea to wear gloves to protect your hands from the heat. Jalapenos can leave a burning sensation on your skin, which can be quite uncomfortable.
- To save time, you can use pre-cooked, shredded rotisserie chicken instead of baking chicken breasts. It’s a convenient option that doesn’t compromise on flavor.
- When adding cream cheese to the skillet, allow it to melt and become creamy before adding the spices. This ensures a smooth and velvety texture for your enchilada filling.