Welcome!

Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Monday, October 7, 2013

Pepper Jack Chicken Enchiladas

My daughter found this recipe on Pinterest last week and within a few minutes it had been pinned almost 80 times. I figured there must be something to it so I pinned it to look at later. When I finally went through the recipe, it looked delicious and I knew it would be something my family would love. I made some modifications to the recipe to better suit our tastes and it was declared a success by the family! I love it when a plan comes together!!

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.
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.
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.
Saute the onion and garlic.

Throw in the green chiles.
Throw in the green chiles.

Shred the cheese. Reserve about 1 cup to use in the chicken mixture.
Shred the cheese. Reserve about 1 
cup to use in the chicken mixture.

Shred the chicken. Have you ever used your Kitcheaid the shred chicken? Turn this...
Shred the chicken. Have you ever 
used your Kitchenaid the shred chicken? 
Turn this...

...into this in a matter of seconds!
...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.
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.
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.
Repeat until all the filling and 
tortillas are used then top with 
remaining enchilada sauce.

Bake until hot and lightly golden.
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!!
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!!