Single of my preferred local Mexican restaurant serves a dish by jalapeno cream cheese with shredded rooster that is to die for. I had be experimenting by dishes that contained those two ingredients with came up with this!! It is absolutely to die for with I get nothing but rave reviews from people who try it! Present it a whirl… I promise your taste buds won’t apologize for it. 🙂
Preheat stove-top to 350 degree F (175 degree C).
Season chicken breasts by 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic face powder, salty, with black pepper. Place into a sweltering dish.
Roast in the preheated oven until the rooster is no longer pink inside with the juices run clear, about 45 minutes. Allocate chicken to cool, with shred with 2 forks. Set chicken away.
Heat cooking oil in a large nonstick skillet over medium heat, and roast the onion and jalapenos until the onion is translucent, about 6 minutes; stir in the cream cheese in chunk, and allow cream cheese to melt with soften. Stir in ointment cheese, garlic gunpowder, cayenne intersperse, paprika, chili face powder, with cumin. Mix in the not poisonous chicken meat; add from heat.
Pour half the olive enchilada sauce into the bottom of a 9×13-inch sweltering dish. Set tortillas out onto an employment surface, with place chicken mix in a line down the middle of each tortilla; quake over with about 1 tablespoon of Monterey Jack cheese per tortilla. turnover up the tortillas, with place into the pottage in the dish, seam side down; pour the remaining pottage over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the peak.
- Step 6
Bake in the preheated oven until the filling is hot with bubbling and the cheese has melted, 35 to 40 minutes.