Spice up your dinner routine with these Jalapeño Cream Cheese Chicken Enchiladas! This recipe combines tender shredded chicken, creamy jalapeño-infused filling, and a zesty green enchilada sauce for a dish that’s bursting with flavor. Topped with melted Monterey Jack cheese, these enchiladas are perfect for anyone who loves a little heat and a lot of creaminess. Whether you’re hosting a party or simply craving something delicious, this recipe is a winner. Let’s dive in!
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Ingredients Breakdown:
- Chicken Breasts: Baked and shredded for a hearty filling.
- Jalapeños & Onion: Add a spicy kick and depth of flavor.
- Cream Cheese: Creates a smooth, creamy texture.
- Spices: Cayenne, garlic powder, paprika, chili powder, and cumin for a bold, smoky taste.
- Green Enchilada Sauce: A tangy, slightly spicy base for baking.
- Flour Tortillas: Perfect for rolling up the flavorful filling.
- Monterey Jack Cheese: Melts beautifully for a cheesy finish.
Why You’ll Love This Recipe
- Spicy and Creamy: The jalapeños and cream cheese create a perfect balance of heat and richness.
- Easy to Make: Simple steps and common ingredients make this recipe accessible for all skill levels.
- Crowd-Pleaser: Perfect for family dinners, potlucks, or game day gatherings.
- Customizable: Adjust the spice level or add your favorite toppings to make it your own.
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Tips and Tricks
- Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken instead of baking your own.
- Control the Heat: Remove the seeds and membranes from the jalapeños for a milder flavor, or leave them in for extra spice.
- Warm Tortillas: Heat the tortillas slightly before rolling to prevent cracking.
- Make Ahead: Assemble the enchiladas ahead of time and refrigerate until ready to bake.
Variations and Customizations
- Low-Carb Option: Use low-carb tortillas or lettuce wraps instead of flour tortillas.
- Vegetarian Version: Replace the chicken with black beans, corn, or sautéed vegetables.
- Different Sauces: Try red enchilada sauce or salsa verde for a different flavor profile.
- Extra Toppings: Add sliced olives, green onions, or diced tomatoes before baking.
Pairing Suggestions
- Sides: Serve with Mexican rice, refried beans, or a fresh corn salad.
- Toppings: Garnish with sour cream, guacamole, or pico de gallo.
- Beverages: Pair with a margarita, Mexican beer, or a refreshing agua fresca.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
- Freezer: Wrap individual enchiladas tightly in foil and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Popular Questions
1. Can I use corn tortillas instead of flour?
Yes, but corn tortillas may crack more easily. Warm them slightly before rolling to make them more pliable.
2. Can I make this recipe less spicy?
Absolutely! Reduce the amount of jalapeños or omit the cayenne pepper for a milder version.
3. Can I use homemade enchilada sauce?
Yes, homemade sauce works great and allows you to control the flavor and spice level.
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4. How do I prevent the enchiladas from getting soggy?
Avoid over-saucing and bake uncovered for the last 5-10 minutes to crisp up the top.
Jalapeño Cream Cheese Chicken Enchiladas
- Total Time: 1 hour 50 minutes
- Yield: 6-8 servings 1x
Description
These creamy, spicy enchiladas are loaded with tender shredded chicken, rich cream cheese, and bold seasonings. Baked in a flavorful green enchilada sauce with gooey Monterey Jack cheese, they’re a must-try for spice lovers!
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Ingredients
Here’s what you’ll need to make these flavorful enchiladas:
For the Chicken:
- 3 skinless, boneless chicken breast halves
- 1 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- Salt and ground black pepper, to taste
For the Filling:
- 2 tablespoons butter
- 1 large onion, minced
- 2 jalapeño peppers, seeded and minced (wear gloves)
- 1 (8 oz) package cream cheese
- 1 tablespoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
For Assembly:
- 1 (28 oz) can green enchilada sauce
- 7 flour tortillas
- 8 ounces shredded Monterey Jack cheese, divided
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Season and Bake the Chicken: Season the chicken breasts with 1 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, salt, and black pepper. Place them in a baking dish and bake for about 45 minutes, or until the chicken is no longer pink inside and the juices run clear. Let the chicken cool, then shred it with two forks. Set aside.
- Prepare the Filling: In a large nonstick skillet, melt the butter over medium heat. Add the minced onion and jalapeños, cooking until the onion is translucent (about 5 minutes). Stir in the cream cheese in chunks, allowing it to melt and soften. Add the garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the shredded chicken and remove from heat.
- Assemble the Enchiladas: Pour half of the green enchilada sauce into the bottom of a 9×13-inch baking dish. Lay the tortillas out on a work surface and spoon the chicken mixture down the center of each tortilla. Sprinkle about 1 tablespoon of Monterey Jack cheese over the filling on each tortilla. Roll up the tortillas and place them seam side down in the baking dish. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the filling is hot and bubbling and the cheese is melted and golden.
- Serve and Enjoy: Let the enchiladas cool for 5 minutes before serving. Garnish with fresh cilantro, sour cream, or avocado slices if desired.
Notes
- For a smoother filling, ensure the cream cheese is fully softened before mixing.
- If you don’t have fresh jalapeños, substitute with pickled jalapeños for a tangy twist.
- Always taste and adjust seasoning before assembling the enchiladas.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
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