JALAPENO CREAM CHEESE CHICKEN ENCHILADAS RECIPE | AL…
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. :-)
Provided by baumanns
Categories Mexican Recipes
Total Time 1 hours 40 minutes
Prep Time 25 minutes
Cook Time 1 hours 15 minutes
Yield 7 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
Nutrition Facts : Calories 583.5 calories, CarbohydrateContent 38.4 g, CholesterolContent 122.9 mg, FatContent 35.5 g, FiberContent 4.3 g, ProteinContent 28.7 g, SaturatedFatContent 20.2 g, SodiumContent 598.8 mg, SugarContent 1.7 g
CHICKEN WITH CREAMY JALAPENO SAUCE RECIPE: HOW TO MAKE IT
My sister Amy came up with this recipe that makes standard chicken breasts a lot more exciting. My husband and I just love the wonderful sauce. —Molly Cappone, Lewis Center, Ohio
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 servings (2 cups sauce).
Number Of Ingredients 11
Steps:
- Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.
Nutrition Facts : Calories 376 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 83mg cholesterol, SodiumContent 389mg sodium, CarbohydrateContent 34g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 30g protein. Diabetic Exchanges 3 lean meat
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CHICKEN WITH CREAMY JALAPENO SAUCE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.4
Total Time 25 minutes
Category Dinner
Cuisine North America, Mexican
Calories 376 calories per serving
- Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.
CHICKEN WITH CREAMY JALAPENO SAUCE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.4
Total Time 25 minutes
Category Dinner
Cuisine North America, Mexican
Calories 376 calories per serving
- Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.
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