INGREDIENTS
•
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
Go To Recipe