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

Ingredients:

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

Preparation:

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

4 comments:

  1. What canned size enchilada sauce??

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

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

    Hugs

    Following via GFC

    ReplyDelete
    Replies
    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.

      Delete

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