I made these with some left over chicken breasts. Delicious way to use them up!
Jalapeno Cream Cheese Chicken Enchiladas
3 boneless, skinless chicken breasts (could be already cooked)
½ c. diced onion
1 jalapeno, seeded and minced
8 oz pkg light cream cheese
1 tsp garlic powder
½ tsp cayenne
1 tsp smoked paprika
1 tsp chili powder
½ tsp cumin
28 oz can green enchilada sauce
1 c. reduced fat shredded Mexi- cheese
Preheat oven to 350*. Season chicken breasts (if still raw—use a ½ tsp each of chili powder, onion powder, cumin, smoked paprika, salt and pepper) and cook in a large skillet or bake in the oven until juices run clear and chicken is no longer pink inside. Dice and set aside. Spray large skillet with cooking spray and cook onion and jalapenos (I often use jarred tamed jalapenos instead of fresh.) until onion is translucent. Stir in the cream cheese, garlic powder, cayenne, paprika, chili powder and cumin. Mix in cooked chicken and remove from heat.
Pour half the enchilada sauce in bottom of a 13×9 pan. Lay tortillas on work surface and place chicken mixture in a line down the center of each tortilla; sprinkle with a tablespoon of cheese. Roll tortilla and place seam side down in pan. Repeat until all chicken mixture is used. Pour remaining enchilada sauce over enchiladas and sprinkle with remaining cheese. Bake until filling is hot and bubbling and cheese has melted, 30-35 minutes.
Yield: 8 enchiladas