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!
Ingredients
Scale
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