Can I make jalapeno cream cheese enchiladas ahead of time?

Yes. You can assemble jalapeno cream cheese enchiladas several hours ahead of time. Prepare the enchiladas, place them in the baking dish, cover tightly, and refrigerate. When ready to serve, bake them in a preheated oven until the filling becomes hot and the cheese melts.

Are jalapeno cream cheese enchiladas very spicy?

Jalapeno cream cheese enchiladas usually have mild to moderate heat. The cream cheese softens the spice from the jalapenos. Removing the seeds makes the dish milder, while adding extra jalapenos or pepper jack cheese increases the heat.

Can I use corn tortillas instead of flour tortillas?

Yes. Corn tortillas work well in this recipe and give the enchiladas a more traditional flavor. Warm the tortillas briefly before filling so they roll easily without cracking.

How do I store leftover chicken enchiladas?

Store leftover jalapeno cream cheese enchiladas in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave or warm the casserole in the oven until heated through.

Can I freeze jalapeno cream cheese enchiladas?

Yes. Assemble the enchiladas but do not bake them. Wrap the dish tightly and freeze. When ready to cook, thaw overnight in the refrigerator and bake according to the recipe instructions.

Jalapeno Cream Cheese Enchiladas – 7 Amazing Easy Dinner Secrets

Name: Jalapeno Cream Cheese Enchiladas
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 3 skinless boneless chicken breasts; 3½ teaspoons garlic powder divided; 1½ teaspoons cayenne pepper divided; Salt to taste; Ground black pepper to taste; 2 tablespoons unsalted butter; 1 large onion minced; 2 jalapeno chile peppers seeded and minced; 1 (8 ounce) package cream cheese cut into cubes; ½ teaspoon paprika; ½ teaspoon chili powder; ½ teaspoon ground cumin; 1 (28 ounce) can green enchilada sauce; 7 flour tortillas; 8 ounces shredded Monterey Jack cheese divided

Description

Creamy jalapeno cream cheese chicken enchiladas baked with green enchilada sauce and melted Monterey Jack cheese. A comforting Mexican dinner recipe packed with shredded chicken, mild heat, and rich flavor.

Ingredients

3 skinless boneless chicken breasts
3½ teaspoons garlic powder divided
1½ teaspoons cayenne pepper divided
Salt to taste
Ground black pepper to taste
2 tablespoons unsalted butter
1 large onion minced
2 jalapeno chile peppers seeded and minced
1 (8 ounce) package cream cheese cut into cubes
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground cumin
1 (28 ounce) can green enchilada sauce
7 flour tortillas
8 ounces shredded Monterey Jack cheese divided

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Instructions

Preheat oven to 350°F (175°C)
Season chicken breasts with 1/2 teaspoon garlic powder, 1 teaspoon cayenne pepper, salt, and black pepper
Place chicken in a baking dish and bake for 30 to 35 minutes until fully cooked and juices run clear
Remove chicken, allow it to cool slightly, then shred using two forks
Heat butter in a large skillet over medium heat
Add minced onion and jalapenos and cook about 5 minutes until onion becomes translucent
Add cream cheese cubes and stir until melted and smooth
Mix in remaining garlic powder, remaining cayenne pepper, paprika, chili powder, and cumin
Stir shredded chicken into the creamy mixture and remove from heat
Spread half of the green enchilada sauce in the bottom of a 9×13 inch baking dish
Lay tortillas on a surface and spoon the chicken mixture across the center of each tortilla
Sprinkle about 1 tablespoon Monterey Jack cheese onto each tortilla
Roll tortillas tightly and place seam side down in the baking dish
Pour the remaining enchilada sauce over the tortillas
Top with the remaining shredded Monterey Jack cheese
Bake about 30 minutes until the filling becomes hot and bubbly and cheese melts
Allow enchiladas to rest for several minutes before serving

Notes

Wear gloves when handling jalapenos to avoid irritation from pepper oils
Warm tortillas slightly before filling to prevent cracking
Allow the casserole to rest for about 5 minutes before serving to help the filling set

Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 584
Sugar: 3g
Sodium: 890mg
Fat: 36g
Saturated Fat: 17g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 29g
Cholesterol: 110mg