3 skinless, boneless chicken breast halves
1 t. cayenne pepper
1/2 t. garlic powder
salt and pepper to taste
2 T. butter
1 large onion, minced
2 jalapeno peppers, seeded and minced (or 2 T. chopped jared jalapenos)
1 (8 ounce) package cream cheese
1 T. garlic powder
1/2 t. cayenne pepper
1/2 t. paprika
1/2 t. chili powder
1/2 t. ground cumin
1 (28) ounce jar green enchilada sauce (I like Herdez Green Enchilada in a jar)
7 flour tortillas
8 ounces shredded Monterey Jack cheese, divided 4oz. & 4oz.
- Preheat oven to 350 degrees.
- Season chicken breasts with 1 t. cayenne pepper, 1/2 t. garlic powder, salt and pepper. Place in a baking dish. Bake in a 350 degree oven until the chicken is cooked through. Cool and shred the chicken.
- Heat 2 T. butter in a large non stick skillet over medium heat, cook onion and jalapenos until the onions are translucent about 5 minutes.
- Stir in the cream cheese to melt and soften.
- Stir in 4 oz. of Jack cheese, garlic powder, cayenne pepper, paprika, chile powder and cumin.
- Mix in the shredded cooked chicken meat. Remove from heat.
- Pour half the enchilada sauce into the bottom of a 9X13" 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 T. of Jack cheese per tortilla.
- Roll up and place into the sauce in the dish, seam sides down.
- Pour the remaining sauce over the enchiladas.
- Sprinkle the remaining Jack cheese over the top.
- Bake until the filling is hot and bubbling and the cheese has melted about 30-35 minutes.
