Green Chile and Pepper Jack Cheese Chicken Enchiladas
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Course
Main Course, Dinner, Others
Green Chile and Pepper Jack Cheese Chicken Enchiladas
Description
Green Chile and Pepper Jack Cheese Chicken Enchiladas combine tender shredded chicken with a creamy, mildly spicy filling. Using pre-cooked chicken, the filling is blended with green chile enchilada sauce, diced green chilies, sour cream, and ground cumin to balance the flavors. Rolled in flour tortillas, the enchiladas are arranged in a baking dish and covered with more enchilada sauce and freshly grated Pepper Jack cheese.
Baked at 350°F until the cheese melts and is bubbling, the enchiladas develop a golden, slightly crispy top. The Pepper Jack cheese contributes both creaminess and a gentle spice, enhancing the overall flavor profile. The combination of sauce, sour cream, and chiles produces a creamy, slightly zesty texture inside.
Serve these enchiladas warm with additional toppings like salsa, sour cream, or cilantro as preferred. They make an excellent lunch or dinner dish capable of feeding a family or gathering.
Using pre-cooked chicken simplifies preparation; slow cooking chicken breasts in water or using rotisserie chicken are convenient options for shredding. The recipe yields eight enchiladas, suitable for multiple servings.
Ingredients
- 1 ½ pounds chicken breast cooked, shredded
- 8 flour tortilla taco size
- 2 cans (10 ounces, each) green chile enchilada sauce
- 1 can (4 ounces) green chilies diced
- 1 cup sour cream
- 1 teaspoon cumin ground
- 8 ounces pepper jack cheese freshly grated
- cilantro optional, chopped, fresh
Instructions
- Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray. Set aside.
- Place shredded chicken in a medium bowl. Season with salt and pepper. Pour in 1/2 cup enchilada sauce, diced green chilies, sour cream and cumin. Stir to combine.
- Divide chicken mixture evenly among the flour tortillas. This should be enough filling for 8 enchiladas. Roll up and place seam-side down in prepared baking dish. Pour the remaining enchilada sauce over the tops of enchiladas. (I only use about 1 can. If you like yours more saucy use both cans). Cover the tops with the shredded Pepper Jack cheese.
- Bake for 30 minutes or until cheese is melted and bubbling. Remove from oven and let cool 5 to 10 minutes before serving. Serve with salsa, sour cream or whatever your favorite toppings are. Enjoy!
Notes
- Pre-cooked chicken is required; slow cooker method or rotisserie chicken work well for shredding.
- The recipe produces eight enchiladas, making it suitable for a family meal or small gathering.
User Reviews
Overall Rating
5
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