Tuesday, January 29, 2013

Green Chile Pepper Jack Chicken Enchiladas

Green Chile Pepper Jack Chicken Enchiladas
Picture from:  richestoragsbydori
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.

Enjoy this awesome recipe and many more when visiting richestoragsbydori


  1. What canned size enchilada sauce??

    1. Thanks Marine wife for your comment, I could recommend 10 ounces can, there are several brands with this size.

  2. Totally drooling over these!!! Just pinned:))


    Following via GFC

    1. Thank you very much Evelyn for your kind comment and opinion. Glad that you like it and that you follow me on GFC. I did the same, so I am following your excellent website.


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