On more than one occasion I’ve been teased about owning a bazillion cookbooks and yet finding recipes on the internet and trying them. Ok, maybe I’m guilty… but sometimes you find some really interesting ones out there.
I was reading Ashley‘s blog, Life After the Aisle and she posed the question, Where do you find your recipes. I had to laugh, only because my answer should have been, “One of my bazillion cookbooks,” but truthfully my answer was, “reading blogs.”
Some days I wonder if I need a life and then I think, Nope, I’ve found a lot of cool things out being involved in the bloggy world! I’ve also met a lot of amazing people!
I’m so glad you are all in my life! Thank you so much. And I’ll admit, some days I wish I had more followers or more commenters, especially when I see people who have been blogging less time than I have, I get the blog envies! But at the same time, the ones of you that do follow, read, and comment, I absolutely LOVE you 🙂 and wouldn’t trade you for the world! So thank you for making my day, every day! I don’t need to be the Belle of the Ball! I have friends and that’s what matters!
Ok so I digress just a smidge but I had to get that off my chest!
All I can say is, YUMMO!!!
Jalapeno Cream Cheese Chicken Enchiladas
- 3 skinless, boneless chicken breast halves
- 1 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- salt and ground black pepper to taste
- 2 tablespoons butter
- 1 large onion, minced
- 2 jalapeno peppers, seeded and minced (wear gloves)
- 1 (8 ounce) package cream cheese
- 1/2 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 (28 ounce) can green enchilada sauce
- 7 flour tortillas
- 8 ounces shredded Monterey Jack cheese, divided
- Preheat oven to 350 degrees F (175 degrees C).
- Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
- Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
- Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir the cream cheese into the vegetables, and mix in 1/2 teaspoon of cayenne pepper, 1 tablespoon of garlic powder, the paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
- Pour half the green enchilada sauce into the bottom of a 9×13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
- Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.