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Jalapeno Cream Cheese Chicken Enchiladas Recipe

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This recipe for Jalapeno Cream Cheese Chicken Enchiladas is from Mickey's 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 and pepper to taste.
2 Tbsp. butter
1 large onion minced
1 jalapeno peppers, seeded and minced (wear gloves)
1 8 oz. pkg, cream cheese
1/2 tsp cayenne pepper
1 Tbsp. garlic powder
1/2 tsp chili powder
1/ 2 tsp. paprika
1/2 tsp cumin
1 28 oz. can green enchilada sauce
7 flour tortillas
8 oz. shredded Monterey Jack cheese, divided
Directions:
Directions:
Preheat oven to 350.
Season chicken breasts with 1 tsp cayenne pepper, 1/2 tsp garlic powder, salt and black pepper, place in baking dish. Bake about 45 min., til no juices run clear. Allow to cool and then shred.
Heat butter, cook onion, peppers until onion is translucent, about 5 min.
Stir in cream cheese in chunks, til melted. Stir cream cheese into veggies, mix in 1/2 tsp cayenne pepper, 1 Tbsp garlic powder, paprika, chili powder, and cumin. Mix cooked chicken with it. Remove from hrat.
Pour 1/2 can green chili enchilada sauce into bottom of 9 x 13 pan, lay tortillas onto work surface and place chicken mix down center, sprinkle about 1 Tbsp of cheese per tortilla.
Roll tortills, place in pan seam down, pour remaining sauce over enchiladas and sprinkle remaining cheese over top of them.
Bake until bubbly, about 30-35 min.

 

 

 

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