Creamy Jalapeño Chicken Enchiladas

Preheat your oven to a high temperature of 350 degrees Fahrenheit (175 degrees Celsius).

To prepare the chicken, sprinkle it with a pinch of heat from cayenne pepper, 1/2 teaspoon of garlic powder, a dash of salt, and a few grinds of black pepper. Place the chicken breasts in a baking dish.

Allow the preheated oven to work its magic on the chicken, cooking it until it is no longer pink in the center and the juices flow freely. This should take around 30 to 35 minutes. Once done, let the chicken rest and shred it with two forks.

In a large skillet over medium heat, melt butter to create a rich base. Add sliced onions and diced jalapeños, cooking until they are translucent and soft. Introduce chunks of cream cheese into the skillet, allowing it to melt and soften completely. Add a sprinkle of garlic powder, cayenne pepper, paprika, chili powder, and cumin to the mixture. Mix in the cooked chicken meat, then remove from heat.

Pour half of the green enchilada sauce into a 9x13-inch baking dish. Lay out tortillas on a flat surface, and place the chicken mixture in the center of each one. Sprinkle about 1 tablespoon of Monterey Jack cheese over the chicken mixture, then roll up the tortillas and place them seam-side down in the sauce-filled dish. Pour the remaining sauce over the enchiladas, followed by a sprinkle of the remaining 4 ounces of Monterey Jack cheese.

Place the dish in the preheated oven and let it cook until the filling is hot, bubbly, and the cheese has melted. This should take around 30 minutes.