For extra flavor, consider marinating the chicken breasts in a mixture of lime juice, garlic, and cumin for at least 30 minutes before baking. Adjust the amount of jalapeños based on your spice preference. For a milder flavor, remove the seeds and membranes completely. For a spicier kick, leave some seeds in. To prevent the tortillas from tearing, lightly warm them in a skillet or microwave before filling and rolling. Feel free to substitute the Monterey Jack cheese with another cheese of your choice, such as cheddar, Colby Jack, or a Mexican blend. These enchiladas are best served warm, straight from the oven. Garnish with your favorite toppings, such as sour cream, guacamole, or chopped cilantro.
Jalapeño Cream Cheese Chicken Enchiladas
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PREP TIME20 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 30 mins
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SERVING6 People
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VIEWS1.7K
Indulge in the creamy, spicy, and comforting flavors of these Jalapeño Cream Cheese Chicken Enchiladas. Tender shredded chicken is enveloped in a luscious jalapeño cream cheese sauce, then rolled in warm tortillas, smothered in enchilada sauce, and baked to golden perfection.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol123 mg
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Fiber4 g
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Protein29 g
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Saturated Fat20 g
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Sodium599 mg
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Sugar2 g
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Fat36 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 0 mins Preheat the oven to 350 degrees F (175 degrees C).
02 Step
Recipe View 0 mins Season chicken breasts with 1/2 teaspoon garlic powder, 1 teaspoon cayenne pepper, salt, and black pepper; place in a baking dish.
03 Step
Recipe View 33 mins Bake in the preheated oven until chicken is no longer pink inside and juices run clear, about 30 to 35 minutes. Cool chicken, then shred with two forks. Set aside.
04 Step
Recipe View 5 mins Heat butter in a large nonstick skillet over medium heat. Add onion and jalapeños; cook until onion is translucent, about 5 minutes. Stir in cream cheese; cook until melted. Stir in remaining paprika, chili powder, and cumin. Stir in shredded chicken; remove from heat.
05 Step
Recipe View 0 mins Pour 1/2 enchilada sauce in bottom of a 9x13-inch baking dish. Lay tortillas on a work surface; spoon chicken mixture in a line across center of each tortilla. Sprinkle each with about 1 tablespoon Monterey Jack cheese. Roll up tortillas; place in sauce in the dish, seam-sides down. Pour remaining 1/2 sauce over enchiladas. Sprinkle remaining 4 ounces cheese over top.
06 Step
Recipe View 30 mins Bake in the preheated oven until filling is hot and bubbly and cheese has melted, about 30 minutes.
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Raphael Spinka
Apr 25, 2025I added a can of black beans to the filling, as suggested, and it was delicious!
Noemie Hoeger
Jun 22, 2024So easy to make and the perfect weeknight meal. Will definitely make again!
Ruthie Carter
Jun 17, 2024These were a huge hit! Everyone loved the creamy, spicy filling.
Marjory Gibson
Apr 19, 2024The perfect balance of creamy, cheesy, and spicy!
Scottie Quigley
Sep 5, 2023I love that you can prep these ahead of time. Makes dinner time so much easier.
Wendy Jerde
Feb 28, 2023The tip about warming the tortillas before filling was a lifesaver! No tears.
Nestor Conngoodwin
Jul 7, 2022I reduced the amount of jalapeño because I'm not a huge fan of spice, and they were still amazing.
Ernie Harris
Jun 5, 2022My family requests these enchiladas at least once a month!
Lauretta Bode
May 14, 2022Easy to follow recipe and the results were fantastic!
Deshaun Mccullough
Oct 31, 2021These are way better than any enchiladas I've had at a restaurant!