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
What canned size enchilada sauce??
ReplyDeleteThanks Marine wife for your comment, I could recommend 10 ounces can, there are several brands with this size.
DeleteTotally drooling over these!!! Just pinned:))
ReplyDeleteHugs
Following via GFC
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