Direction

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Season chicken breasts with 1/2 teaspoon garlic powder, 1 teaspoon cayenne pepper, salt, and black pepper; place in a baking dish.
3. Bake in the preheated oven until chicken is no longer pink inside and juices run clear, 30 to 35 minutes. Cool chicken, then shred with two forks. Set aside.
4. Heat butter in a large nonstick skillet over medium heat. Add onion and jalapeños; cook until onion is translucent, about 5 minutes. Stir in cream cheese; cook until melted. Stir in remaining 3 teaspoons garlic powder, remaining 1/2 teaspoon cayenne pepper, paprika, chili powder, and cumin. Stir in shredded chicken; remove from heat.
5. Pour 1/2 enchilada sauce in bottom of a 9x13-inch baking dish. Lay tortillas on a work surface; spoon chicken mixture in a line across center of each tortilla. Sprinkle each with about 1 tablespoon Monterey Jack cheese. Roll up tortillas; place in sauce in the dish, seam-sides down. Pour remaining 1/2 sauce over enchiladas. Sprinkle remaining 4 ounces cheese over top.
6. Bake in the preheated oven until filling is hot and bubbly and cheese has melted, about 30 minutes.