Experimenting with dishes and meals is a favorite thing to do for a foodie as he loves food and can never stop himself from exploring. Being a foodie, I visit restaurants and love to try out the recipe at home which I love the most. These Mexican Jalapeno cream cheese chicken enchiladas are rich in taste, creamy, bubbly, and saucy all in one. The tortillas are crispy with an amazing chicken filling inside them.
The sauce dripping over the tortilla roles gives a heavenly look to your meal. You can serve it as a main course dis has it fills your stomach and is a treat to yourself as you have done all the efforts to make it.
INGREDIENTS
- 3 tablespoon butter
- 1 large onion minced
- Salt to taste
- Grounded black pepper to taste
- 1/2 tablespoon garlic powder
- 1 tablespoon cayenne pepper
- 3 skinless and boneless chicken breasts
- 2 jalapeno peppers, seeded and minced
- 1 (8-ounce) package of cream cheese
- 7 flour tortillas
- 1(28-ounce) can of green enchilada sauce
- 1/2 tablespoon ground cumin
- 1/2 tablespoon chili powder
- 1/2 tablespoon paprika
- 8 ounces shredded jack cheese
Instructions to make Jalapeno Cream Cheese Chicken
- Spread the chicken breast pieces on a tray and sprinkle all the spices over it including cayenne pepper, garlic powder, black and pepper, and salt.
- Put the spiced breasts in the baking dish and bake in the preheated oven for 45 minutes. Make sure the chicken is cooked completely and let stand to get cooled.
- Shred the baked and cooled chicken using forks.
- Put a large-sized skillet on medium heat and melt butter in it. Add the diced onions to the melted butter and fry. Also, add the chopped jalapenos at the same time.
- After cooking for 5 minutes pour the cream cheese into the mixture. Wait until it gets melted and then add garlic powder, paprika, cumin, chili powder, and cayenne pepper.
- Once done add in the cooked and shredded chicken. Now again it’s the time to bake your dish. Take a baking dish and at its bottom, spread half of the enchilada sauce.
- Lay the tortillas and then put the chicken mixture in the center of each tortilla.
- Sprinkle the jack cheese over the mixture and then put the tortilla rolls in the sauce in the baking dish.
- Then before baking, drizzle the leftover sauce over these enchiladas. Again sprinkle the cheese at the top.
- Put the baking dish inside the preheated oven and bake for half an hour. You will the cheese melting and your dish is ready to serve.
FAQs?
Should we cook enchiladas uncovered?
No, they should be baked while covered from the top with a foil sheet so that they will not dry out and the moisture of the dish is retained inside it.
Why do the enchiladas get soggy?
The drizzled sauce when baked with the enchiladas they get soggy and moist. To avoid and prevent this sogginess, you must drizzle the sauce after baking just before serving.
Jalapeno Cream Cheese Chicken Enchiladas
Ingredients
- 3 tablespoon butter
- 1 large onion minced
- Salt to taste
- Grounded black pepper to taste
- 1/2 tablespoon garlic powder
- 1 tablespoon cayenne pepper
- 3 skinless and boneless chicken breasts
- 2 jalapeno peppers seeded and minced
- 1 8-ounce package of cream cheese
- 7 flour tortillas
- 1 28-ounce can of green enchilada sauce
- 1/2 tablespoon ground cumin
- 1/2 tablespoon chili powder
- 1/2 tablespoon paprika
- 8 ounces shredded jack cheese
Instructions
- Spread the chicken breast pieces on a tray and sprinkle all the spices over it including cayenne pepper, garlic powder, black and pepper, and salt.
- Put the spiced breasts in the baking dish and bake in the preheated oven for 45 minutes. Make sure the chicken is cooked completely and let stand to get cooled.
- Shred the baked and cooled chicken using forks.
- Put a large-sized skillet on medium heat and melt butter in it. Add the diced onions to the melted butter and fry. Also, add the chopped jalapenos at the same time.
- After cooking for 5 minutes pour the cream cheese into the mixture. Wait until it gets melted and then add garlic powder, paprika, cumin, chili powder, and cayenne pepper.
- Once done add in the cooked and shredded chicken. Now again it's the time to bake your dish. Take a baking dish and at its bottom, spread half of the enchilada sauce.
- Lay the tortillas and then put the chicken mixture in the center of each tortilla.
- Sprinkle the jack cheese over the mixture and then put the tortilla rolls in the sauce in the baking dish.
- Then before baking, drizzle the leftover sauce over these enchiladas. Again sprinkle the cheese at the top.
- Put the baking dish inside the preheated oven and bake for half an hour. You will the cheese melting and your dish is ready to serve.
