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. :-)"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
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.
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.
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!
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.
I took the meat off of a rotisserie chicken from our local deli. I also added a few ounces of sour cream to the filling. It was amazing! Can't wait to make it again.
* 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
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make saucy, New Mexico-style chicken enchiladas.
See how to make delicious chicken enchiladas the easy way!
See how to make incredibly quick-and-easy chicken enchiladas.