Spice up your mealtime with our secret jalapeno cream cheese chicken enchiladas recipe

Indulge in the tantalizing flavors of our Jalapeno Cream Cheese Chicken Enchiladas Recipe. This dish seamlessly blends the heat of jalapenos with the richness of cream cheese, creating a symphony of tastes that will leave your taste buds begging for more. With tender chicken, gooey cheese, and a tangy sauce, these enchiladas are the perfect balance of spice, creaminess, and satisfaction.

Ingredients

For the Enchiladas:

• 1 pound boneless, skinless chicken breasts
• 1 (4-ounce) can diced jalapenos, drained
• 8 ounces cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 12 corn tortillas
• Salt and pepper to taste

For the Sauce:

• 1 (15-ounce) can tomato sauce
• 1/2 cup water
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

Preparing the Chicken:

1. Season the chicken breasts with salt and pepper.
2. Grill, bake, or pan-fry the chicken until cooked through.
3. Shred or dice the chicken into small pieces.

Making the Filling:

1. In a large bowl, combine the shredded chicken, drained jalapenos, softened cream cheese, cheddar cheese, and Monterey Jack cheese.
2. Season with salt and pepper to taste.
3. Mix well to combine all the ingredients.

Assembling the Enchiladas:

1. Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish.
2. Place a corn tortilla on a flat surface.
3. Spread 1/4 cup of the chicken filling down the center of the tortilla.
4. Roll up the tortilla tightly and place it seam side down in the prepared baking dish.
5. Repeat with the remaining tortillas and filling.

Making the Sauce:

1. In a small bowl, whisk together the tomato sauce, water, chili powder, cumin, salt, and black pepper.
2. Pour the sauce over the enchiladas, making sure to cover them completely.

Baking the Enchiladas:

1. Preheat oven to 375°F (190°C).
2. Bake the enchiladas for 20-25 minutes, or until the sauce is bubbling and the cheese is melted.
3. Remove from the oven and let cool for a few minutes before serving.

Serving Suggestions

Garnish the Jalapeno Cream Cheese Chicken Enchiladas with your favorite toppings, such as:

• Sour cream
• Guacamole
• Pico de gallo
• Sliced jalapenos
• Shredded lettuce

Tips

• For a spicier enchilada, use more diced jalapenos or add some cayenne pepper to the filling.
• If you don’t have cream cheese, you can substitute sour cream or Greek yogurt.
• To make the enchiladas ahead of time, assemble them and refrigerate them for up to 24 hours. When ready to serve, bake them as directed.
• Leftover enchiladas can be reheated in the microwave or oven.

Variations

• Vegetable Enchiladas: Replace the chicken with your favorite vegetables, such as bell peppers, onions, and zucchini.
• Cheese Enchiladas: Omit the chicken and add more cheese to the filling.
• Green Chile Enchiladas: Use green chiles instead of jalapenos in the filling.

Wrapping Up

Our Jalapeno Cream Cheese Chicken Enchiladas Recipe is a culinary masterpiece that will tantalize your taste buds and leave you craving more. With its perfect balance of spice, creaminess, and cheesy goodness, this dish is sure to become a family favorite. So gather your ingredients, follow the step-by-step instructions, and prepare to embark on an unforgettable culinary adventure.

Frequently Asked Questions

Q: Can I use flour tortillas instead of corn tortillas?
A: Yes, you can use either corn or flour tortillas. However, corn tortillas are more traditional and will give your enchiladas a more authentic flavor.

Q: How long can I refrigerate the enchiladas before baking them?
A: You can refrigerate the assembled enchiladas for up to 24 hours before baking them.

Q: Can I freeze the enchiladas?
A: Yes, you can freeze the baked enchiladas for up to 3 months. To reheat, thaw them overnight in the refrigerator and then bake them at 350°F (175°C) for 20-25 minutes, or until heated through.