Jalapeno Cream Cheese Chicken Enchiladas

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.

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.

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

Ingredients tasted great. All good except for flour tortillas. These are really burritos. Enchiladas are made with corn tortillas. And no, it's not a matter of personal preference. It's a fact.

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.

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.

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 :)

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!!

I have made this dish several times now, and it always turns out perfectly. I've even altered it, switched to shredded beef, used traditional corn tortillas and red enchilada sauce, and it's equally as delish! My only suggestion is that canned enchilada sauces can be hit or miss. I always use Hatch, red or green enchilada sauce, as I think it tastes better than the others, and generally has a thicker consistency.

I used this recipe with a few minor adjustments: I used corn tortilla/taco shells instead of flour (about 20 of them,) doubled the cream cheese, used three 10 oz cans of green enchilada sauce and used about 3-4 cups of shredded mexican variety cheese (I out some in the dish before the enchiladas were laid, put some in the chicken/cream cheese mix, then a spoon full on top before rolling the shells and then covered the enchiladas again at the end - if it's not clear, my family likes them cheesy!! :) ) I also doubled the dry ingredients in the stuffing mix since the cheese was doubled. They were a hit with my family and at work!

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.

LOVED these enchiladas!! So did the roomates!! The only thing I did was toss in a can of HOT green chilies because we like our stuff extra spicy, but other than that.. Didn't change a thing!! SOO yummy!

This was an easy to make tasty main dish. I made half of the enchiladas without the Monterey Jack cheese to please family members, and they still turned out well. I expected a lot more heat from the spices and jalapeno peppers, but it really wasn't that spicy. However, I like a lot of spice and heat, so someone else might find it just right. I will probably serve this again.

I followed the recipe exactly as it was written. My boyfriend raved about them. He's worked in the restaurant business for years. He said "those are better than any I have had at any restaurant ever.". They were incredibly easy to make and so delicious!! I've made them several times and each time everyone has loved them.

Don't get mad at me, I am going to be one of those people who rates a somewhat adjusted recipe! I think the basic flavors are the same, so it deserves the score. We really enjoyed this. I collect the changes from the other reviews, i.e., grilled the chicken added beans (I used black bean soup); but also had to improvise when I bought the wrong enchilada sauce. Bought 8 oz of green taco sauce instead, which would not nearly be enough to make up for what I then read had to be 28oz of enchilada sauce! So I added about 1/3 c taco sauce, about 1/2 cup left over salsa from the frig, all the broth from the bean soup and 1 cup chicken stock. Also sautéed mince garlic with the onions instead of using powder. We thought this was DELISH and actually kind of Wow! My spices were fresh, perhaps that helped. It will definitely replace our old family recipe for chicken enchiladas (Sorry Mom!).

I made two minor changes. I used one jalapeno (I like medium level of spice) and I cooked the chicken in a slow Cooker (my favorite method when I need to shred chicken). Very tasty; this will be added to the finner menu rotation.

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.

Wow! This is the first time I have felt strongly enough about a recipe to rate it. I made this as written except my store didn't have 28 oz cans of green enchilada sauce so I bought 3 - 10 oz and ended up using only 2. These enchiladas had great flavor and were as good, if not better, the next day. I like mild spice level and these were perfect for me. I suggest following the recipe exactly as written. I'm sure it would also be great with other ingredients added but it's not necessary. Fabulous as is.

Awesome. Making it againt tonight. Second time in two weeks.

A tip on handling jalapeños...wash your hands with MILK immediately after handling the peppers. It will neutralize the burn capacity of the juices and seeds. This works with both fresh jalapeños and those from a jar. No more need of awkward rubber gloves.

OMG These are so good and easy!! I used a rotisserie chicken and pepper jack cheese to add a little extra spice!! AWESOME!

The filling I thought was great, but the 28oz of green enchilada sauce combined with the flour tortillas was very slimy. The sauce didn't soak in at all, just sat on top and there was way too much of it. It was fine the first meal, but as leftovers almost turned my stomach. I think I will try this again, but use green salsa instead.

These were very good. I used low fat options with the cream cheese, grated cheese, and sour cream and whole wheat tortillas and nobody complained about it being "healthy"!

I had only cream cheese and chicken on hand so searching by ingredients brought up this recipe. I am so glad I tried it. I pretty much followed the recipe exactly, except that I was out of cayenne and substituted mozzarella for the monterey jack. Excellent dish!

To date, my favorite recipe I have gotten from Allrecipes.com! My fiancee looooves Mexican food and he vouched for these..."best enchiladas EVER!!" My only suggestion is if your chicken breast are on the larger side, use more cream cheese.

Used corn tortillas and hatch chile half red half green!

Made per the receipe with one exception - used Jack/Cheddar mix instead of straight Jack - it was fantastic. Great flavor and just the right amount of heat for us. Not difficult and went together easily. Will make again - and will probably not modify further. Thanks for the great receipe!

Reminiscent of jalapeno poppers (which I love!). I used corn tortillas due to wheat allergies and substituted a small can of fire roasted chiles in lieu of the jalapeno for more of that "popper" taste. Other than that, followed the recipe to a "T" which stands for terrific! Thanks for the recipe!

Soooo Good!!! I used 4 jalapenos and doubled the cheese and it turned out amazing.

I don't have much time to prepare dinners during the weeknights so I just substituted all the spices with a packet of taco seasoning :) I used a small can of diced chili's because I'm a baby when it comes to spicy. It was great, loved it and will make it again!

delicious! whole family loved it!!

Delicious! Only change I made was to saute some minced, fresh garlic w/ the peppers and onions. Great combo of flavors and the family really enjoyed it...a definite keeper~YUM! Thanks for sharing. :)

Yummy! I made it without the cayenne... just the right amount of spice for the non-spicy food eating dinner companion :)

Great recipe, I added a couple of finely chopped potatoes - really great addition!! I'm gonna try it with shredded beef next time.

Absolutely love this recipe. This has become a family favorite that is often requested by even the pickiest eaters in my household.

Very good. I like more heat so I used 3 jalapenos and the Kraft Cheddar Pepper Jack Shredded Cheese. Next time I'll use more cheese on top and probably double the cream cheese mixture.

I was intrigued by this recipes--who doesn't love cream cheese? I adjusted the recipe slightly: I omitted jalapenos and added some black beans, and sauteed mushrooms and onions. I ended up adding more of the spices and a little of the green sauce to the mixture because it was a little bland. Overall, a good recipes. The cream cheese is very good with the green sauce. If the hubby weren't afraid of jalapenos I would have added those (I will next time anyway). With persona tweaking, this is a great recipe.

Delicious and extremely filling! I will be making these again!

Followed exactly but, added black beans and corn. My family loved it. So delicious. :)

These were deslish --- very creamy. Next time I'll take the advice and wear gloves when handling the jalapeno!!

really tasty and easy to make!

Very good. DH loved it, wants it again.

My husband requests this. I make this when I have left over baked chicken. Wonderful!

We definitely enjoyed this variation of enchiladas! Following the reviews of some others, I decided to pad my filling with chopped roma tomatoes, since I happened to have some on hand. We didn't have onion on hand so I chucked a bunch of onion powder into the mix. Used chicken meat off a rotisserie chicken and a full 8oz of neufchatel cheese in place of cream cheese. Honestly, this recipe is soooo yummy. We did not even top our enchiladas with shredded cheese and these were plenty delicious. Especially love the kick of heat the jalapenos give.. MMMM!

Every time I make this we have zero leftovers, to the point that more and more friends keep showing up. If there was a restaurant that had this on there menu it would be the only item needed and they would be profitable.

Tasty and soooo easy. Shredding a rotisserie chicken saves even more time. Only thing I left out was the jalapenos because I don't care for too much heat. This flour tortilla recipe is a find because the family members aren't fans of corn tortillas .

Very good! My family raved over it as well. The only changes I made was half red and half green enchillada sauce because that I was all I had. I also only used one jalepeno pepper. I will certainly have to make this again!!!

Great base recipe, I thought it needed a little more of the ingredients. I recommend--- a couple cloves of real garlic instead of powder, 3 jalapeños + using pepperjack cheese was the perfect not too spicy/not too wimpy, added a big plop of sour cream and doubled the cumin/ chili powder in the filling as well as doubled the cheese both inside the enchiladas and on top. I shredded a rotisserie chicken from the store to make it extra fast/easy. All the changes I made to the filling made me overmix it and turned it into more of a chicken mush. It tasted delicious but wasn't great texture lol so be careful not to make my mistake by adding the chicken last, after you've tried it and suited to your tastes :) would be awesome to add corn/black beans I think I'll do that next time. Also, I didn't even use the entire can of enchilada sauce and they still came out pretty soggy. I'll use half the amount next time.

I love this recipe! The only thing I change; I boil two large boneless skinless breasts in chicken broth and diced jalapenos for about a half an hour and then shred! I use Hatch (medium spice) green enchilada sauce and it's truly DELICIOUS!

I made the recipe as is, except I had no jalapenos, so I used a can of green chiles that I had and my husband and I really enjoyed it! I never thought of adding cream cheese, but it was really good! Thank you!

very nice alternative to sour cream...it's very hard to get in China.

This is the only recipe I've made where my son has produced an unsolicited compliment. He loves these and so does the rest of the family. Made as is.

I have been a member on this site for a few years but this is the first time a recipe was SO good, that I felt the need to write a review for it. I made it exactly as written, with the only change being that I used queso fresco instead of cream cheese to make it more authentic and it was delicious! I was worried it might be too spicy (I'm kind of a wimp with heat) but it was great! It had a kick without being overpowering. The seasoning on the chicken was perfect, but it did seem a little dry, next time I may add some of the enchilada sauce to the filling or boil the chicken instead of baking it. I look forward to making this again!

This one is definitely a keeper! This recipe explodes with flavor! My husband was repeating "this is SOOOO good". I didn't have the green sauce so I subbed regular salsa and I know it would be even better (if possible) with the sauce called for. I can't wait to impress friends and family with this! Thank you for sharing!

I loved this! I made it on Cinco Dr Mayo :) it was a hit! My new favorite recipe! Not too strong or spicy just the right amount of spices! Amazing! Must try!

amazing!

so easy and delicious!

We LOVED it! I used rotisserie chicken, 8 oz cream cheese, 6 oz pepper jack cheese then left OUT all the additional spices and it was PERFECT for both my husband and I. Plan to put it into our regular dinner lineup!

My husband and I love this recipe. It's a once-a-month meal at our house. I usually make one pan and freeze another. It's fabulous!

Awsome!

These are the bomb! Hubs and I love them. I like to add spinach to mine, but other than that I follow the recipe exactly. Going to have them tomorrow for New Years day dinner, but planning to make them with seafood instead of chicken. Can't wait to try them with shrimp and crab. Yum!

Exceptional. I've made this three times and added and subtracted ingredients as the need arose. Very versatile. Always tasty. Terrific as leftovers. (If you have any!)

a bit too rich for my liking. I prefer a sour cream base over the cream cheese. although the flavor is quite nice. perhaps next time I'll make it with half & half. I added sliced black olives to my recipe. lastly, I don't care for the sauce on the bottom of the pan... it makes the tortillas soggy. just spray the pan with a healthy amount of cooking spray & top the enchiladas with the sauce.

I made this recipe 2 days ago with a green enchilada sauce I found on a u-tube tutorial. it was called Senor Vecino's New Mexico Green Chili Enchilada Sauce E35.wmv by David Garcia. It was fantastic!!! No leftovers,and I made 2 pans. The enchilada was good, but with the sauce it was PERFECT!

My family loves these. I usually make half with flour tortillas and the other half with corn tortillas. Both are great!

I cut the garlic powder in the filling back to a teaspoon (a tablespoon just seemed excessive to me), used a homemade red enchilada sauce and corn tortillas. I did fry my tortillas in oil before filling them. Not a bad recipe, the husband and kids enjoyed it. I did like the cream cheese filling though I think it could use a little more of the other spices. I would try this again but tweak it a little more to give it more flavor.

amazing recipe!!! everyone in my family loved it!

I made these exactly like the recipe stated and they were absolutely delicious! I will definitely use this one when I get a craving for green enchiladas!

Pure spicy goodness! My shortcut is to use smoked pulled chicken that I buy at the grocery store. A can of Hatch Green Enchilada sauce, and away we go! Melting the cream cheese into the sautéed onion and jalapeño is a stroke of genius! Spices in the sauce and also in the chicken packs the perfect punch! I used low carb tortillas but this would be great with flour or corn as well. In fact, I could just scoop the cheesy chicken mix into a bowl and scarf it down! I’ll be making this often!

This recipe came out really good. I used Colby Jack cheese instead of Monterrey Jack. Instead of flour tortillas I used corn. I fried the tortillas in a bit of oil to soften them before filling. I ended up using a little more cheese and had about 1/4 can of enchilada sauce left over. Thanks for the recipe:)

Cannot describe how good these are !! Highly, highly recommend.

This is now my go-to enchilada recipe. I found that with 3 chicken breasts, plus all the other ingredients, I ended up with WAY TOO MUCH filling for just 7 four tortillas. I ended up using some corn tortillas I had on hand to finish up the rest of the filling, and they were even better.

This is spectacular! And really easy to prepare. Made less of a mess in the kitchen than I made the next night making spaghetti with jarred tomato sauce and sausage. I cooked the chicken by "poaching" it in the microwave with only salt and pepper because I didn't notice the recipe called for the additional spices until it was already in the microwave. I blanched at the tablespoon of garlic powder (not to be confused with garlic salt!) but went ahead, and it was so good! I could not even pick out garlic as a distinct flavor in the final dish. I had leftovers for dinner last night, and it was just as delicious the second go. I am chuffed that I have four servings in the freezer (my brother ate a whole one, I had a half at each meal) to enjoy. I accompanied it with my version of Mexican rice (baked, using tomato bouillion and sauteed onion) and refried beans. It is pleasantly spicy using the prescribed amounts of spices. I would not change a thing.

Amazing recipe - it has become one of my "go to" recipes at home! Everyone simply loves it!

Fantastic recipie! We used corn tortillas and stacked then instead of wrapping them and boiled chicken in all sorts of seasonings. Will make this over and over again!

Amazing!!! I didn't change a thing, my family loved it! Thank you!

Just a little labor intensive, but so worth it! I followed the recipe exactly and the Enchiladas were so good! Great flavor! Easy to prepare, just took a little longer than I thought. Not a big deal though. I will make these over and over!

These enchiladas turned out awesome. I used a rotisserie chicken, corn tortillas and extra jack cheese. Perfectly spicy and very filling. My tortillas were taco size so the enchiladas were kinda small but both of us could only eat just one. We had beans, rice and guacamole though so that's probably why. Definate keeper!

Delicious! My hubby is not a big chicken fan, so I thought I would try this dish since he loves Mexican food. It was a big hit! It's quite a bit of work, but it's worth it.

I LOVE these!!! This was my 4th time making them in a year and they get better every time

I really liked these. Not traditional but very tasty. I made the recipe exactly as posted - no need to tweak this recipe.

AMAZING!!! My husband and I loved the flavor as well as the heat! We have a tomato allergy in the family, so it's wonderful to find an enchilada recipe that doesn't call for tomatoes. We didn't change a thing, except to use colby jack cheese instead, as that was all we had on hand. This will definitely be our go-to enchilada recipe from now on!!

I suggest using old tortillias or corn. Fresh flour tortillias became soggy. Also unless you like very spicy use the mild green sauce.

My family wants this to be a weekly staple!

These are sooooo yummy!! What's not to love? Cream cheese with chicken inside. Green chile and cheese outside baked into a flavorful punch!! These are my family's favorites list!!

This is very good and will become a regular dish for us. I didn't change a thing.

Delicious! I followed the recipe but I forgot to pick up jalapeño at the store (key ingredient, I know...) but it was still SO good!

These were delicious! A little too much heat for the rest of the family but still yummy.

Absolutely delicious! I added corn and black beans as someone suggested. It was so good we can't wait to have it again from leftovers. Thank you for the recipe!

The only changes I made was I used corn tortillas instead of the flour tortillas and I used boneless chicken thighs instead of the breast ...But other than that the enchiladas was delicious.

These are hit with my whole family, even my son in law that doesn’t like jalapeños ate three!

Used about 13-14 ounces of leftover rotisserie chicken, so I skipped the first three steps, and saved a lot of time. Proceeded to make 8 good-sized enchiladas as directed -- unfortunately my 7x11 pan could only hold 7 of them. :-( (I'll use a 9x13 pan next time.) I really liked the appearance of the sliced jalapenos in the posted photo, so I went with that -- nice tang on the finished product! Served with the Lime Cilantro Rice from AR recipe... so good!

Good recipe! I poured a "little" chicken broth into the chicken mixture before filling the tortillas. Used a can of drained jalapeños as I didn't have fresh. Easy, fast and usually have most of these ingredients on hand - no trip to the grocery store!!

These were epic! I did make a couple of changes, but the flavor was just incredible. I used boneless pork ribs, seasoned and browned, and then thrown in the crockpot until they were pull apart tender. I used a small can of green chilis instead of jalapenos, and only had half an onion. Finally, I added a can of corn. AMAZING! I really think that the only thing I can say is just ensure that you taste the filling before loading the tortillas because I found mine needed just a touch more salt, which made all of the spices, the chilis, the onions, corn and pork just pop out. DELICIOUS!

I stuck to recipe for this first go around. I might change a few things if I make again. Definitely needs more cheese. But all around very good.

Will definitely make this again. Made these for Cinco de Mayo. They were everyone’s favorite!! Because many people are watching carbs, I used low carb tortillas and no one could tell. Thanks for sharing this recipes . It is truly 5 STARS!

Loved it!

I used fresh garlic and more jalapenos in mine. I honestly never measure spices- just feel it out, but I gotta say, this was quite delicious and my husband loved it. Quote, "you better put some away for yourself, because if you don't I'm going to eat all of it." Oh!! And this was incredibly easy to make.. I'm saving this to make again.