Jalapeno Cream Cheese Chicken Enchiladas

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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!

So the day that Ashley posed that question, she left this really good recipe that she got from allrecipes.com so I went and looked it up and knew I just had to try it too!











Sniff/look guilty!













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





  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.



6 thoughts on “Jalapeno Cream Cheese Chicken Enchiladas

  1. You've done it again! hahaha!!! YUM!!

    PS – I hear ya on the followers/comments…Some days I'm very envious of the bloggers who have a beautiful layout and 500 followers, but only started blogging in March…How do I get where they are??? But I'm happy with the ones who visit me daily, a wonderful group that I love!! 🙂

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