Cook the chicken

• Add some oil to a pan over medium heat.
• Cut the chicken breasts into pieces and add them to the pan.
• Season with salt, pepper, onion powder, garlic powder and Cajun seasoning.
• Cook until the chicken is done.

Set the chicken aside

• Take the cooked chicken out of the pan and put it in a separate bowl.
• Leave the drippings in the pan.

Melt the butter and shred the chicken

• Add one stick of butter to the pan with the drippings.
• While the butter melts, shred the chicken.

Cook the onion and jalapeño

• Dice an onion and a jalapeño.
• Add them to the melted butter.
• Let them cook down until they get a golden color.

Add garlic and cream cheese

• Add about a teaspoon to a tablespoon of garlic and let it cook down.
• Add one block of cream cheese and let it melt, mixing everything together.

Combine with the chicken

• Add the cream cheese mixture to the shredded chicken and mix well.

Fill and roll the tortillas

• Shred some cheese.
• Spray your baking pan.
• Put the filling in each tortilla (flour or corn, whatever you prefer).
• Roll them up and place them in the pan.

Top and bake

• Pour heavy whipping cream on top of the rolled enchiladas.
• Top with the shredded cheese.
• Bake at 350°F (175°C) for about 30 minutes.