Instructions

1. Preheat oven to 350°F.
2. Season chicken breasts with ¾ tsp of cayenne pepper, ½ tsp of garlic powder, salt, and black pepper. Place into a baking dish.
3. Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.
4. Heat butter in a large nonstick skillet over medium heat and cook the onion and jalapeños until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, 2½ tsp garlic powder, ½ tsp cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
5. Pour half the green enchilada sauce into the bottom of a 9- x 13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 Tbsp of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top.
6. Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.