Recipe by baumanns
"One of my favorite local Mexican restaurants serves a dish with jalapeno 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!! It is absolutely to die for and I get nothing but rave reviews from people who try it! Give it a whirl... I promise your taste buds won't regret it. :-)"
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skinless, boneless chicken breast halves
salt and ground black pepper to taste
jalapeno peppers, seeded and minced (wear gloves)
1 (8 ounce) package
1 (28 ounce) can
green enchilada sauce
shredded Monterey Jack cheese, divided
Amazing recipe! I made 1/2 with green sauce & other with red. Both are good, though I do enjoy the green best. The only reason I did half & half is because I only had 1 (15 oz) can of green sauce, & so had to improvise & use red for the other half. Very good though. I will be making this again!
I really thought that this would be great. No problem with the heat, it just didn't have any wow factor. Evidently the rest of the family thought so also. I had half the pan left, and with my other recipe there have never been anything left. I do think that the left overs will go great in an omlet.
Add what you want and make this recipe yours! I used chicken, mushrooms and spinach in the filling. I also used half green chile and red enchilada sauce. Poured it right in the pan and it actually looked as fabulous as it tasted. I did prefer the green sauce better but both were good. I'll try shredded beef or pork with green chili sauce and a dash of sour cream next time.
Yum! I used 4 oz of Neufatchel and a few dollops of fat free sour cream and also added fresh diced tomato to the enchiladas. I also grilled the chicken instead of baking it and used olive oil instead of butter. Great flavors - yummy, creamy comfort food.
this was the first time I ever tried making enchiladas and was pleasantly surprised at the oucome of this recipe. My family loved it! I needed some more spice so I added more jalapeno to taste. I am making beef enchaladas tonight using this recipe, altered, using salsa. Wish me luck :)
These enchiladas were amazingly good. I stuck to the recipe and made it exactly as written. Definitely a keeper!
I loved this recipe. I did alter it a bit by cutting back to 1 jalapeno and I add black beans and shoepeg corn to the filling. It was met with rave reviews on Father's Day. I also used white corn tortillas.
These were delicious. I have never used cream cheese in enchiladas before. Yum! I had to use a spicy red enchilada sauce because that was what I had on hand. I was cooking for 2 so I cut the recipe in half and made it in a 9x9 inch pan. Served with Cuban Style Yellow Rice also from this site. Will definitely make again when I am looking to use up cream cheese.
* Percent Daily Values are based on a 2,000 calorie diet.
Jalapeno Cream Cheese Chicken Enchiladas
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 320
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
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