Jalapeno Cream Cheese Chicken Enchiladas

Ingredients

• 3-4 chicken breasts
• 1 teaspoon cayenne pepper
• ½ teaspoon garlic powder
• 1 pinch salt and ground black pepper to taste
• 2 tablespoons butter
• 1 large onion, minced
• 2 jalapeno peppers, minced
• 8 oz. package cream cheese
• ½ teaspoon paprika
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• 28 oz. can green enchilada sauce
• 8 flour tortillas
• 8 ounces shredded Monterey Jack cheese

Directions

1. Preheat oven to 400 degrees
2. Place chicken on baking sheet and bake in oven until chicken is no longer pink inside, about 30-40 minutes. Shred chicken immediately and preheat oven to 350 degrees
3. Season shredded chicken with cayenne, garlic powder, salt, and black pepper. Mix well and set aside
4. Heat butter in a large nonstick skillet over medium heat and cook onion and jalapenos until the onion is translucent, about 5 minutes. Stir in cream cheese in chunks and allow cream cheese to melt and soften. Add paprika, chili powder, and cumin. Mix in the shredded chicken and remove from heat
5. Pour half the green 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 cheese. Roll up the tortillas and place into the sauce in the dish, seam side down. Pour the remaining sauce over the enchiladas. Sprinkle remaining cheese over the top
6. Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes