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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Jalapeño Cream Cheese Enchiladas Recipe

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This recipe for Jalapeño Cream Cheese Enchiladas is from Roanoke Memorial Ladies Auxiliary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 skinless, boneless chicken breast halves
1 tsp cayenne pepper
1/2 tsp garlic powder
Salt & black pepper to taste
2 tbsp butter
1 large onion, minced
2 jalapeño peppers, seeded & minced
1 pkg (8 oz) cream cheese
1/2 tsp cayenne pepper
1 1/2 tbsp garlic powder
1/2 tsp paprika
1/2 tsp chili powder
1 can (28 oz) green enchilada sauce
About 8 flour tortillas
8 oz shredded cheese, divided
Directions:
Directions:
Preheat oven to 350º.
Season chicken with cayenne, garlic powder, salt & black pepper. Place into a baking dish.
Bake until chicken is no longer pink inside & juices run clear, about 45 minutes.
Allow chicken to cool; then shred & set aside.
Heat butter in nonstick skillet over medium heat.
Cook onion & jalapeño until onion is translucent, about 5 minutes.
Put in cream cheese in chunks; allow to melt & soften.
Stir cream cheese into the vegetables & add seasonings.
Mix in the cooked chicken meat; remove from heat.
Pour half the enchilada sauce in 9 x 13 baking dish.
Spoon chicken in a line down the center of each tortilla.
Sprinkle with about 1 tbsp cheese.
Roll up the stuffed tortillas; place in dish, seam sides down.
Pour the remaining sauce over the enchiladas; sprinkle cheese over top.
Bake until hot & bubbling & cheese has melted, 30 to 35 minutes.

 

 

 

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