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# System prepended metadata

title: Jalapeno Cream Cheese Chicken Enchiladas

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# Jalapeno Cream Cheese Chicken Enchiladas

Makes 6 enchiladas

## Ingredients

* 8 oz block of cream cheese
* 1/4 cup pickled jalapenos (or a bit more if you like that sort of thing)
* tortillas (i prefer flour but corn works too)
* chicken - storebought shredded rotisserie chicken or a couple chicken breasts
* 1 cup salsa verde
* 1 cup sour cream
* shredded cheese

If using chicken breasts:

* olive oil
* ground cayenne pepper
* garlic salt

## Cook and prep the chicken breasts

Skip this if you're using pre-shredded chicken

1. Preheat the oven to 375°
1. Place the chicken on a baking sheet lined with foil
1. Drizzle a small amount of olive  oil over the chicken and spread it to evenly coat the chicken. Flip and repeat so both sides are covered. Use your hand. It's not going to hurt you. (But then wash your hands. Like. Wash your hands. For real. Do it. Use soap.)
1. Season the chicken with the cayenne and garlic salt. Do both sides. (I try to get even coverage across the entire surface with the cayenne first, then do a lighter pass with the garlic salt; but this might be too spicy for some people.)
1. Wash your hands again. Don't look at me like that. Wash your hands.
1. Bake the chicken at 375° for 20-25 minutes depending on thickness.
1. Remove the chicken from the oven and let it rest for at least 5-10 minutes
1. Shred the chicken or cut it into small chunks. Do it however you like. I'm not your mom.

(We're going to use the oven again at 350° if you want to lower the temp but leave it running.)

## Filling

1. Soften the cream cheese, either by going back in time an hour and taking it out of the refrigerator and setting it on the counter, or by microwaving it for 30-45 seconds. Or maybe you could put it in the oven that's still warm from the chicken for a couple minutes. Don't know. Haven't tried that. Figure it out.
1. Throw it in a large bowl and mix in the chopped pickled jalapeños

## Sauce

1. Mix equal parts sour cream and salsa verde. About 1 cup each. Or more if you like a lot of sauce. I'm not your mom. We've been over this. Extra sauce also makes pretty tasty dip if you've got chips around.

## Enchiladas

1. Spread the filling on a tortilla, add some chicken, roll it up. Place it in a baking pan. Repeat until you run out of stuff. (Should be about 6 enchiladas)
1. Cover with the sauce
1. Top with shredded cheese
1. Bake at 350° for 30 minutes
1. Broil for another ~5 minutes for cripsy edges

EAT IT. (But wait for it to cool a minute--you'll scald your mouth and that's no fun.)

