Jalapeno Cream Cheese Chicken Enchiladas Recipe - Allrecipes.com
Jalapeno Cream Cheese Chicken Enchiladas Recipe
  • READY IN ABOUT 1¾ hrs

Jalapeno Cream Cheese Chicken Enchiladas

Read Reviews (46)

"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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Original recipe makes 7 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
  3. Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
  4. Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir the cream cheese into the vegetables, and mix in 1/2 teaspoon of cayenne pepper, 1 tablespoon of garlic powder, the paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
  5. Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
  6. Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 1 hr 15 mins
  • READY IN 1 hr 40 mins
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Reviews More Reviews

Most Helpful Positive Review
May 23, 2011

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!

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Most Helpful Critical Review
May 29, 2011

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.

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Sep 11, 2011

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.

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Aug 18, 2011

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.

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Jun 04, 2011

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 :)

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Sep 09, 2011

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.

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Jul 04, 2011

These enchiladas were amazingly good. I stuck to the recipe and made it exactly as written. Definitely a keeper!

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Jun 20, 2011

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.

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Nutrition

  • Calories
  • 583 kcal
  • 29%
  • Carbohydrates
  • 38.4 g
  • 12%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 35.5 g
  • 55%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 28.7 g
  • 57%
  • Sodium
  • 632 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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