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Image Credit: Dori
Green Chile Pepper Jack Chicken Enchiladas
“The key to this recipe is the Pepper Jack Cheese so does not substitute it if you don't have to.” Dori
3 large or 4 medium chicken breasts
1 package of at least 10 big tortillas (Normal Quesadilla size not jumbo not small)
1 can of green Chile enchilada sauce (Hatch was really good from Smith's)
1 small can of diced green chile's
¾ cup of sour cream
½ teaspoon of cumin powder
Small handful fresh cilantro, chopped
1 pound of Pepper Jack Cheese, shredded
Salt and pepper, to taste
Cook and shred your chicken.
Season them and boil until just cooked through.
Shred with two forks and let cool.
Put shredded chicken in large bowl and add ½ cup of enchiladas sauce (save the rest), small
handful of cheese, ½ can of green chile's, ¾ cup of sour cream, ½ teaspoon of cumin, a handful
of chopped cilantro and salt and pepper to taste.
Roll the chicken mixture into the tortillas and place in a greased casserole dish.
Pour the remaining enchilada sauce on top and spread evenly.
Bake for 30 minutes at 350°F and add the rest of the cheese on top for the last 5 minutes.
Served with a side of sour cream.
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