Green Chile Pepper Jack Chicken Enchiladas
Green Chile and Pepper Jack Cheese Chicken Enchiladas are savory and delicious! They’re loaded with green chile enchilada sauce, sour cream, and freshly grated Pepper Jack cheese. These enchiladas are incredible!
Mexican food. ♥ What can I say? It is my favorite food on planet earth. I think it’s the most flavorful food by far and there are SO many amazing Mexican recipes out there. I must say that tacos are my favorite, but enchiladas do come in second. 😀
There is just something so incredible about an enchilada. They’re kind of gooey, soft, cheesy, melty. They’re just delicious! I love beef enchiladas, cheese enchiladas, and I ADORE these Green Chile and Pepper Jack Cheese Chicken Enchiladas! They have that wow-factor written all over them and they are so easy to whip up.
Why You’ll Love This Recipe
These enchiladas are a perfect blend of flavors with a hint of spice from the Pepper Jack cheese, combined with the tanginess of green chile sauce. They’re incredibly easy to make, making them a great choice for a quick weeknight meal. Plus, they’re a hit with both kids and adults alike!
Kitchen Equipment You’ll Need
- Baking dish
- Mixing bowl
- Grater for the cheese
- Knife for chopping
- Measuring cups and spoons
- Oven
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 chiles
- 3/4 cup of sour cream
- 1/2 teaspoon of cumin powder
- Small handful of chopped fresh cilantro
- 1 pound of Pepper Jack Cheese, shredded
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- Cook the chicken breasts thoroughly, then shred them using two forks or a stand mixer.
- In a mixing bowl, combine the shredded chicken, diced green chiles, sour cream, cumin powder, and half of the shredded Pepper Jack cheese.
- Spread a thin layer of green chile enchilada sauce on the bottom of your baking dish.
- Fill each tortilla with the chicken mixture and roll them up. Place them seam-side down in the baking dish.
- Pour the remaining green chile enchilada sauce over the rolled tortillas and top with the remaining shredded Pepper Jack cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
Tips for Success
- Ensure your chicken is well-cooked and shredded finely for the best texture.
- Using freshly grated cheese rather than pre-shredded will enhance the flavor and melt better.
- If you like it spicier, add a pinch of cayenne pepper to the chicken mixture.
Additional Tips or Variations
Feel free to substitute the chicken with beef or pork for a different take on this dish. For a vegetarian version, swap the chicken with black beans and corn.
Nutritional Highlights (Per Serving)
- Calories: Approximately 450
- Protein: 30g
- Fat: 20g
- Carbohydrates: 35g
Frequently Asked Questions (FAQ)
Can I make these enchiladas ahead of time?
Yes, you can prepare them up to the baking step and store them in the fridge for up to 24 hours before baking.
Can I freeze these enchiladas?
Absolutely! Freeze them before baking. When ready to eat, thaw and bake as directed.
What if I can’t find Pepper Jack cheese?
You can use Monterey Jack or a mild cheddar cheese as a substitute.
Conclusion
These Green Chile and Pepper Jack Chicken Enchiladas are a delightful dish that brings a taste of Mexico to your table. They are easy to make, full of flavor, and sure to be a family favorite. Give them a try, and don’t forget to share your experiences and any personal twists you add to the recipe. Enjoy!
