1rotisserie chickencooked and shredded (about 3 cups)
1 1/2teaspooncayenne pepperdivided
2teaspoonsgarlic powderdivided
salt and pepperto taste
1tablespoonoil
1small yellow oniondiced
2or 3 jalapeno peppersdiced (remove seeds and ribs for milder taste)
4 to 6clovesgarlicminced
8ouncescream cheeseI used fat free
1/2teaspoonpaprika
1teaspooncumin
28ouncesgreen enchilada sauce
7 to 8flour tortillas
8ouncesMonterey Jack cheeseshredded
Instructions
Preheat the oven to 350 degrees.
In a bowl, combine the shredded chicken, one teaspoon cayenne, 1 teaspoon garlic powder, salt and pepper, stirring to incorporate the ingredients. Set it aside.
In a large skillet, heat the oil over medium heat. Add the onion and jalapenos, and saute until they are soft. Add in the minced garlic and saute for another couple of minutes until it just starts to brown.
Cut the cream cheese into one-inch cubes and add to the skillet, stirring to melt the cheese and combine the ingredients.
Once the cheese is melted, remove the pan from the heat, and add one-half teaspoon cayenne, one teaspoon garlic powder, paprika, cumin and the seasoned chicken. Stir until all the ingredients are well combined.
In a nine-by-13-inch pan, spread half of the enchilada sauce on the bottom.
Assemble the enchiladas by spreading a large spoonful of the chicken mixture down the center of each tortilla. Sprinkle the filling with about one tablespoon of shredded cheese, and roll the tortilla tightly, leaving the ends open. Place it seam-side down in the pan. Continue until all the filling is used, squishing the tortillas together as necessary.
Pour the remaining sauce over the top of the enchiladas and top with the rest of the shredded cheese.
Bake, uncovered, for 30 to 35 minutes or until the cheese is lightly browned and bubbly. Let sit for five minutes before serving. Garnish with sour cream and pickled jalapenos, if desired.