Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Jalapeño Cream Cheese Chicken Enchiladas Recipe
Jalapeño cream cheese chicken enchiladas recreate heavenly dishes from favorite local Mexican restaurants through successful experimentation with jalapeño cream cheese and shredded chicken. This restaurant copycat recipe brings professional kitchen flavors to home cooking through proper technique and ingredient selection. The jalapeño cream cheese creates distinctive, memorable flavors.
One of my favorite local Mexican restaurants serves a heavenly dish with jalapeño cream cheese and shredded chicken. I experimented with dishes containing those ingredients and created this jalapeño cream cheese chicken enchiladas recipe! I get nothing but rave reviews from people who try it!
Prep Time:
20 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 30 mins
Servings:
6
Yield:
1 (9×13-inch) casserole
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Ingredients
3 skinless, boneless chicken breasts
3 ½ teaspoons garlic powder, divided
1 1/2 teaspoons cayenne pepper, divided
salt and ground black pepper to taste
2 tablespoons unsalted butter
1 large onion, minced
2 jalapeño chile peppers, seeded and minced
1 (8 ounce) package cream cheese, cut into large cubes
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground cumin
1 (28 ounce) can green enchilada sauce
7 flour tortillas
8 ounces shredded Monterey Jack cheese, divided
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Season chicken breasts with 1/2 teaspoon garlic powder, 1 teaspoon cayenne pepper, salt, and black pepper; place in a baking dish.
Bake in the preheated oven until chicken is no longer pink inside and juices run clear, 30 to 35 minutes. Cool chicken, then shred with two forks. Set aside.
Heat butter in a large nonstick skillet over medium heat. Add onion and jalapeños; cook until onion is translucent, about 5 minutes. Stir in cream cheese; cook until melted. Stir in remaining 3 teaspoons garlic powder, remaining 1/2 teaspoon cayenne pepper, paprika, chili powder, and cumin. Stir in shredded chicken; remove from heat.
Pour 1/2 enchilada sauce in bottom of a 9×13-inch baking dish. Lay tortillas on a work surface; spoon chicken mixture in a line across center of each tortilla. Sprinkle each with about 1 tablespoon Monterey Jack cheese. Roll up tortillas; place in sauce in the dish, seam-sides down. Pour remaining 1/2 sauce over enchiladas. Sprinkle remaining 4 ounces cheese over top.
Bake in the preheated oven until filling is hot and bubbly and cheese has melted, about 30 minutes.
Cook’s Note:
It’s best to wear gloves when preparing jalapeños to protect your hands from the heat of the chiles.
Nutrition Facts (per serving)
| 584 | Calories |
| 36g | Fat |
| 38g | Carbs |
| 29g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 584 | |
| % Daily Value * | |
| Total Fat 36g | 46% |
| Saturated Fat 20g | 101% |
| Cholesterol 123mg | 41% |
| Sodium 599mg | 26% |
| Total Carbohydrate 38g | 14% |
| Dietary Fiber 4g | 15% |
| Total Sugars 2g | |
| Protein 29g | 57% |
| Vitamin C 16mg | 18% |
| Calcium 339mg | 26% |
| Iron 4mg | 19% |
| Potassium 591mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
