Here's the link to the original recipe.
Pepper Jack Chicken Enchiladas
4 chicken breasts ~ cooked and shredded
1 pkg soft taco size tortillas (10" size)
1 10 ounce can green enchilada sauce ~ divided use
1 small onion ~ diced
2 cloves garlic ~ minced
1 7-ounce can diced green chiles
3/4 cup of sour cream
1 teaspoon of cumin powder
8 ounces pepper jack cheese ~ shredded
8 ounces cheddar/jack cheese ~ shredded
Salt and pepper to taste
Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
Season chicken breasts with salt and pepper. Cook about 45 minutes or until done and juices run clear. Shred.
Combine cheeses in a medium sized bowl.
Saute onion and garlic until tender. Add green chiles and cook another 5 minutes.
In a large bowl, place shredded chicken, 1/2 of the enchilada sauce, 1 cup of the shredded cheese, the onion mixture, cumin, and salt and pepper to taste. Stir to combine.
Place a large spoonful of the chicken mixture on the tortillas. Roll and place into the prepared pan.
Pour the remaining enchilada sauce over the top and spread evenly.
Bake for 30 minutes. Add the remaining cheese the last 5 minutes of baking.
Here's the line up.
Season the chicken breasts and cook
in the oven until done and juices run clear.
I cooked mine for about 45 minutes.
Saute the onion and garlic.
Throw in the green chiles.
Shred the cheese. Reserve about 1
cup to use in the chicken mixture.
Shred the chicken. Have you ever
used your Kitchenaid the shred chicken?
Turn this...
...into this in a matter of seconds!
Stir
the chicken, onion mixture, sour
cream, cumin, salt, pepper to taste
and
about 1 cup of the shredded cheese and
1/2 can of the enchilada
sauce together.
Place a large scoop of the filling
in a tortilla and start rolling.
Repeat until all the filling and
tortillas are used then top with
remaining enchilada sauce.
Bake until hot and lightly golden.
Then top with the rest of the cheese
and bake another 5 minutes or so until
the cheese is all gooey and melty on top!! Delish!!
