Jalapeno Cream Cheese Chicken (Enchiladas)
2 boneless, skinless chicken breasts
1 tsp cayenne pepper
1/2 tsp garlic powder
salt and pepper to taste
1 jalapeno, seeded and minced
1-8oz package cream cheese
1/2 tsp cayenne pepper
1 tblsp garlic powder
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp ground cumin
-Preheat oven to 350 degrees
-Season chicken breasts with 1 tsp cayenne pepper, 1/2 tsp garlic powder, salt and pepper. Place into baking dish
-Bake until chicken is no longer pink and the juices run clear -- approximately 45 minutes. allow chicken to cool; shred with forks and set aside
-In a skillet, heat and melt cream cheese. Mix in jalapenos, 1/2 tsp of cayenne pepper, 1 tblsp of garlic powder, paprika, chili powder and cumin.
-Mix in cooked chicken and remove from heat.
-Serve in warm tortillas with Monterrey Jack shredded cheese.
I definitely altered the recipe. After mixing all the ingredients you are supposed to bake it in the tortillas for another 30 minutes! RIDICULOUS haha! I know now that I will never be an over the top gourmet cook -- that crap takes too long haha! You can find the original recipe here. We really enjoyed this recipe -- it is pretty spicy, so try it before you add hot sauce, salsa, etc.
Enjoy! Let me know if you try it and what you think!!
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