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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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.

  • 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.

  • 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 in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.

  • 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.

  • Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

583 calories; 35.5 g total fat; 123 mg cholesterol; 599 mg sodium. 38.4 g carbohydrates; 28.7 g protein; Full Nutrition


Reviews (276)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/11/2011
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. Read More
(57)

Most helpful critical review

Rating: 1 stars
06/14/2019
Canes Mclean Read More
377 Ratings
  • 5 star values: 307
  • 4 star values: 47
  • 3 star values: 18
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
09/11/2011
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. Read More
(57)
Rating: 5 stars
05/23/2011
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! Read More
(57)
Rating: 4 stars
08/18/2011
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. Read More
(41)
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Rating: 5 stars
01/09/2012
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. Read More
(21)
Rating: 5 stars
06/20/2011
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. Read More
(19)
Rating: 5 stars
07/04/2011
These enchiladas were amazingly good. I stuck to the recipe and made it exactly as written. Definitely a keeper! Read More
(18)
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Rating: 5 stars
06/04/2011
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:) Read More
(13)
Rating: 5 stars
05/26/2015
I loved this recipe! It is really good but we like it more spicy so we add more jalapenos. Also I dont bake my chicken just add the spices to water and boil it and it tastes great! Another thing I like to do is not bake it. If you add everything together in a skillet and then just pour your enchilada sauce on top they dont go soggy and they taste much better! Enjoy!! Read More
(11)
Rating: 5 stars
09/09/2011
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. Read More
(9)