Ingredients:
3 boneless, skinless chicken breast halves
1 teaspoon cayenne pepper
½ teaspoon garlic powder
salt and ground black pepper to taste
2 tablespoons butter
1 large onion, chopped
2 jalapeño peppers, seeded and chopped (wear gloves)
1 package (8 ounces) cream cheese
1 tablespoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground cumin
1 can (28 ounces) green enchilada sauce
7 flour tortillas
8 ounces shredded Monterey Jack cheese, divided
Addresses:
1-Preheat the oven to 350 degrees F (175 degrees C).
2 seasons chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt and black pepper. Place in a baking dish.
3-Bake in the preheated oven until the chicken is no longer pink inside and the juice is clear, about 45 minutes. Let the chicken cool and shred it with 2 forks. Set the chicken aside.
Step 4
Heat the butter in a large non-stick skillet over medium heat and cook the onion and jalapeño peppers until the onion is translucent, about 5 minutes; Add large cream cheese and allow the cream cheese to melt and soften. Add the cream cheese, garlic powder, cayenne pepper, paprika, chili powder and cumin. Stir in cooked chicken meat; away from heat.
Step 5
Pour half of the green enchilada sauce into the bottom of a 9 × 13-inch baking dish. Place the tortillas on a work surface and place the chicken mixture in a line in the center of each tortilla; sprinkle with about 1 tablespoon Monterey Jack cheese per tortilla. Roll the tortillas and place them in the sauce on the plate, seam side down; pour the rest of the sauce over the enchiladas. Sprinkle the remaining 4 ounces of Monterey Jack cheese on top.
Step 6
Bake in preheated oven until garnish is hot and bubbling and cheese is melted, 30 to 35 minutes.
