Red Pepper Jack Enchiladas

More Mexican food? You bet! A few weeks ago I posted a recipe for my homemade enchilada sauce. When I used it, I made these yummy enchiladas but if you want, you can always use a ready made sauce. These are easy to switch up. Use all cheddar cheese if you want but we loved the little kick of the pepper jack cheese. Super good and super easy!

Red Pepper Jack Enchiladas



3 boneless, skinless chicken breasts ~ Cooked and shredded
1 8-ounce package pepper jack cheese
2 cups shredded cheddar cheese
4 cups enchilada sauce
1 4-ounce can diced green chilies
Salt and pepper to taste
Flour tortillas ~ about a dozen or so

Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.

In a large bowl, combine the shredded chicken, 2 1/2 cups of the enchilada sauce, green chilies, and salt & pepper.

In a medium bowl combine the cheeses.

Working inside your pan, place about 1/2 cup of the chicken mixture on a flour tortilla and top with a handful of cheese.

Continue until all of the chicken mixture is used.

Spread the remaining cup of enchilada sauce over the rolled enchiladas and top with any remaining cheese.

Cover with foil and bake 30 minutes.

Remove foil and bake another 10 minutes.


 
Our ingredients.

  
Combine the chicken, 2 1/2 cups 
of the enchilada sauce, the green chilies 
and the salt and pepper.

  
Combine the cheeses.

  
Working inside your pan, add a scoop 
of the chicken filling and some cheese 
onto a warmed flour tortilla. Roll up!

  
Continue until all of the chicken 
mixture has been used then pour 
the remaining enchilada sauce over 
the top and sprinkle with remaining 
cheese. Bake it up!

  
Serve with a dollop of sour cream!! Delish!

Pepper Jack Pizza Breadsticks .... and a coupon!!!!

Isn't pizza fun? We love it all different ways. One of my favorite ways to use a Mama Mary's Pizza Crust is to turn it into breadsticks. I used a pepper jack cheese on one of their flatbread crusts and it was so delicious! Adding a clove of garlic to the melted butter gave the whole thing a great flavor. Try this with your next pizza crust...with a salad or some soup! Or as an appetizer!! Wow.....it would be great! 

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Pepper Jack Pizza Breadsticks




1 Mama Mary's Flatbread pizza crust
2 tablespoons butter
1 clove garlic ~ minced
1 8-ounce package pepper jack cheese ~ grated

Preheat oven to 425 degrees.

In a small sauce pan, melt the butter over medium heat. 

Add the minced garlic and saute until the garlic is golden.

Brush garlic butter over the pizza crust.

Top with grated cheese.

Bake for about 10 minutes until hot and bubbly.

Here's all you need!

Melt the butter in a small skillet then 

throw in the garlic and let it cook for a couple of minutes.

Then brush the crust with the garlic butter.

Sprinkle on the pepper jack 

cheese. Then bake it up!

Slice and eat!! Crazy good!

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.

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!!