Mexican Main Dishes Enchilada Recipes Chicken Jalapeño Cream Cheese Chicken Enchiladas 4.8 (562) 428 Reviews 158 Photos One of my favorite local Mexican restaurants serves a dish with jalapeño 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! I get nothing but rave reviews from people who try it! Submitted by baumanns Updated on November 16, 2024 Save Rate Print Share Add Photo 158 158 158 158 Prep Time: 20 mins Cook Time: 1 hr 10 mins Total Time: 1 hr 30 mins Servings: 6 Yield: 1 9x13-inch casserole Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 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 jalapeño 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 Directions Preheat the 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 30 to 35 minutes. Allow chicken to cool, and shred with two forks. Set chicken aside. Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapeños 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 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 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. Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, about 30 minutes. I Made It Print 1,226 home cooks made it! Nutrition Facts (per serving) 584 Calories 36g Fat 38g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 584 % Daily Value * Total Fat 36g 46% Saturated Fat 20g 101% Cholesterol 123mg 41% Sodium 599mg 26% Total Carbohydrate 38g 14% Dietary Fiber 4g 15% Total Sugars 2g Protein 29g 57% Vitamin C 16mg 18% Calcium 339mg 26% Iron 4mg 19% Potassium 591mg 13% * 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. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.