Cream Cheese Jalapeño Chicken Enchiladas

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Season the chicken breasts with 1/2 teaspoon garlic powder, 1 teaspoon cayenne pepper, salt, and black pepper; place them in a baking dish.

3. 3

   Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, 30 to 35 minutes. Let the chicken cool, then shred it with two forks. Set aside.

4. 4

   Melt the butter in a large nonstick skillet over medium heat. Add the onion and jalapeños; cook until the onion is translucent, about 5 minutes. Stir in the cream cheese; cook until melted. Mix in the remaining 3 teaspoons garlic powder, remaining 1/2 teaspoon cayenne pepper, paprika, chili powder, and cumin. Stir in the shredded chicken; remove from the heat.

5. 5

   Pour 1/2 of the enchilada sauce into the bottom of a 9x13-inch baking dish. Lay the tortillas on a work surface; spoon the chicken mixture in a line across the center of each tortilla. Sprinkle each with about 1 tablespoon Monterey Jack cheese. Roll up the tortillas; place them seam-side down in the sauce in the dish. Pour the remaining 1/2 of the sauce over the enchiladas. Sprinkle the remaining 4 ounces cheese over the top.

6. 6

   Bake in the preheated oven until the filling is hot and bubbly and the cheese has melted, about 30 minutes.

• Calories 636.12 kcal High
• Protein 36.39 g Good Source
• Carbs 44.61 g Moderate
• Total Fat 34.68 g High
• Saturated Fat 16.89 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 149.79 mg High
• Sodium 1939.18 mg High
• Fiber 1.95 g Low Source
• Sugar 6.02 g Moderate
• Added Sugar 1.3 g Low Source
• Calcium 454.3 mg Good Source
• Iron 4.44 mg Good Source
• Potassium 451.29 mg Low Source
• Vitamin A 178.65 mcg_rae Moderate
• Vitamin C 16.4 mg Moderate
• Vitamin D 0.28 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅