Description
These Green Chile and Pepper Jack Cheese Chicken Enchiladas are a flavorful and cheesy baked dish featuring shredded chicken, two types of Jack cheese, and a vibrant green enchilada sauce. Perfectly spiced with cumin, garlic, and onion powders, and topped with melted cheese, this recipe offers a comforting and slightly spicy Mexican-American main course that’s easy to prepare and sure to please the whole family.
Ingredients
Scale
Chicken Filling
- 2 cups cooked shredded chicken breast
- 1 can (4 ounces) diced green chiles
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded Pepper Jack cheese (half for filling)
- 1/2 cup shredded Monterey Jack cheese (half for filling)
Enchilada Assembly
- 8 small flour tortillas
- 1 can (10 ounces) green enchilada sauce
- 1 tablespoon olive oil
- 1/4 cup finely diced onion
- Remaining 1/2 cup shredded Pepper Jack cheese (for topping)
- Remaining 1/2 cup shredded Monterey Jack cheese (for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F to ensure it’s ready to bake the enchiladas after assembly.
- Sauté Onion: Heat olive oil in a large skillet over medium heat. Add the finely diced onion and cook for 3 to 4 minutes until softened and translucent.
- Prepare Chicken Mixture: In a large mixing bowl, combine the shredded chicken, diced green chiles, sour cream, garlic powder, onion powder, cumin, salt, pepper, fresh cilantro, and half of the shredded Pepper Jack and Monterey Jack cheeses. Mix well to evenly distribute the ingredients.
- Assemble Enchiladas: Spread a thin layer of green enchilada sauce on the bottom of a 9×13-inch baking dish. Spoon an even amount of the chicken mixture onto each tortilla, roll them tightly, and place each seam side down into the baking dish.
- Add Sauce and Cheese: Pour the remaining green enchilada sauce over the rolled tortillas, making sure to cover them evenly. Sprinkle the rest of the Pepper Jack and Monterey Jack cheeses on top.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20 to 25 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
- Rest and Serve: Remove the enchiladas from the oven and let them rest for 5 minutes before serving. This helps set the filling and makes them easier to handle.
Notes
- You can substitute corn tortillas to make this recipe gluten-free.
- Rotisserie chicken works well for convenience and adds great flavor.
- Add sliced jalapeños to the filling for extra heat.
- Top with additional sour cream and fresh cilantro before serving for extra creaminess and freshness.
