Sunday, January 27, 2013

Green Chile and Pepper Jack Cheese Chicken Enchiladas



Green Chile Pepper Jack Chicken Enchiladas

I am so excited about this post because these are THE BEST Chicken Enchiladas ever. This is my Aunt Marianne and my niece Katherine's recipe.  My dear Aunt Marianne passed away several years ago unexpectedly and is an incredible woman. I miss her. Oh, is she an amazing cook and Katherine is as well. 

 The key to this recipe is the Pepper Jack Cheese so don't substitute it if you don't have to. Katherine says "This is important, not Monterey Jack and definitely not cheddar, but Pepper Jack Cheese.  I wouldn't think of making these without the right kind of cheese". She is right. The flavor is perfect.

They are so easy to make, only a handful of ingredients. The kids LOVED them, they aren't spicy they are just right. This make 10 large enchiladas so there will be leftovers for the next day. Nom Nom.

Ingredients

3 large or 4 medium chicken breasts
1 pkg 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
3/4 cup of sour cream
1/2 teaspoon of cumin powder
small handful of chopped fresh cilantro 
1 pound of Pepper Jack Cheese shredded

Directions

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 1/2 cup of enchiladas sauce (save the rest), small handful of cheese, 1/2 can of green chile's, 3/4 cup of sour cream, 1/2 tsp 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 degrees and add the rest of the cheese on top for the last 5 minutes. I served with a side a sour cream.

Now, enjoy this amazing dish.












Thanks for stopping by!


Dori


53 comments :

  1. Dori this looks wonderful and I will be trying it today. Hubby will love it. As I was reading through the directions I noticed that you list sour cream, but it is not listed in the ingredient list. Not a problem for me because I have some in the frig, but others may find they get into the process and realize they need sour cream and don't have it. Thanks for all of your great recipes and tips. You inspire the rest of us!

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  2. Thanking for letting me know. I just fixed it, you are going to love them! Let me know what you think after you eat. Thanks!

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    1. Oh, Dori! This recipe was great, and hubby says I can make it again soon! Thanks for sharing with all of us! Barb

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    2. I want to try this as soon as I can eat regular food, i had gastric sleeve surgery last week and looking at this makes me soooo hungry lol

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  3. Dori, these are beautiful- thank you so much for sharing Aunt Marianne's recipe! I could eat enchiladas every day forever.....so thank you for a new recipe to put into the rotation!! :)
    ~Joy from Yesterfood

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  4. why not use all of the green chillies?

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    1. I use the entire small can of the green chilies and it's not too spicy. I also use two 10 oz cans of green chile enchilada sauce (one in the chicken mixture and one spread evenly on top). I have also put the cheese on top from the start, cover with foil so they don't dry out, bake 25 minutes, remove foil last five minutes and finish baking uncovered . This is also very good with whole wheat or multi grain tortillas. My family loves these, thank you for the great recipe!

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  5. I'M GOING TO TRY THESE ALSO. I JUST SIGNED UP TO VIEW YOUR BLOG. I'M A GREAT PEEKER. I DO LEAVE A MESSAGE ONCE IN A WHILE. FOOD BLOGS ARE MY FAVERITE ONES. THANKS

    GRANNY FROM FLORIDA

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  6. Dori....these look so yummy! I am definitely planning to make them sometime soon! I love tasty yet simple recipes! Thanks for sharing your dear aunt's recipe....:)

    Vicky
    Life On Willie Mae Lane

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  7. Looks amazing! making them for dinner right now!

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  8. Dori, I cannot wait to make this....do you have the calorie info.?

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  9. Was your Aunt Marrianne Hoops?

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  10. How do you cook and season the chicken? Can't wait to make these.

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  11. These sound really good, but may I make a sujestion, Pour a bit of the sauce on the bottom of the pan before filling it. This save you the trouble of greasing the dish.

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  12. Um, these will be made by me this week. Looks so tasty!

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  13. Would it be okay to use a rotisserie chicken and just shred it?

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    1. Any shredded chicken will work. I prefer to pull my own, then spice it up and let it set in the frig for hours or overnight before making a dish like this.

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  14. I make something similar but use cream of celery and cream of chicken soups in the recipe.

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  15. I just made this last night and it was delicious! I added the whole can of green chiles and the cheese on top before baking for 30 minutes. Thanks for a great recipe that even our 2 year old enjoyed!

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  16. I've been making them like this for years. Glad to see some others are now too. They are the best! I also add in refried beans when I'm making them. That way everything is there. No need for a side of them. I haven't tried adding the sour cream, just never thought of it, but I will now. Thanks so much for the excellent post.

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  17. These are the best enchiladas EVER! I can not believe how good they are. Fantastic recipe, in fact, everything of Dori's is great. If you haven't made her creamy cole slaw, it's to die for!!!!

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  18. Made these tonight, used the whole can of chilli's, and fried the shells, Amazing :)

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  19. I used canned chicken simply because I was running short on time! Made YUMMY enchiladas! I did use the whole can of green chilies! Thanks for a super-yummy meal that took less than 10 minutes to prepare!

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  20. Actually made this with leftover turkey from Thanksgiving and it was out of this world! I also used the whole can of chilies. It will probably become a weekly recipie!

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  21. I wonder if you can skip the sour cream ?

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    1. Use Greek yogurt instead; I substitute it in recipes all the time that call for sour cream and it makes a great garnish as well.

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  22. I have some fresh green chilies that I have roasted and will be using to make these this week. They look fabulous and can't wait to try them! I do wish there was a print option.

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    1. Copy and paste to a word document... I did!

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    2. I love everything in this recipie except the cilitro would it be alright without it.

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    3. I don't see any reason why. It's mainly just there for taste. I don't care for cilantro so I would definitely omit it in mine.

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    4. Amazing!!! So good

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  23. What size can of enchilada sauce are you using?

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  24. Yum thanks! I have to be dairy free so I will make some tweaks but I'm super excited to try this tonight. Perfect for a snowy day/night. Thanks again!

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  25. Wonderful recipe! I added a small can of black beans & chopped green olives w/pimento's to the mixture. It added a bit more texture & color and the taste was deliteful. Thanks for sharing! Terry

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  26. OMG, OK they they are DELICIOUS, but I would recommend that it is a SMALL handful of cilantro (I think that we got a little bit to much), maybe a little more cheese for the mixture and a little more of the green chilli sauce! But they are excellent and I would definitely make them again!

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  27. I drained the can of olives I added, even drained what juice there was in the green chiles, the enchiladas came out mushy and doughy.....was good though, any suggestions on how to avoid the doughyness....oh yes, I warmed the tortillas before I filled them.....

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  28. She said please don't substitute.

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  29. I used my crock pot to cook the chicken in the green chile enchilada sauce until it was easily shreddable.. turned out great! I did add fresh chillies And onions, mushrooms And garlic salt to my recipe though :)

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  30. I made these last night....wow!!!!! So simple yet soooooo delicious! Thank u for sharing =)

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  31. Thanks for sharing these! They look very delicious! They are pinned for a weeknight dinner!

    http://heastonia.blogspot.com/

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  32. I use rotisserie chickens for most of my recipes. they are delish and cuts off a lot of prep time. You can find them at most super markets/grocery stores.

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  33. can't wait to try these!!!!

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  34. I found these on pinterest a day or two ago, and I'm making them as we speak! Thank you!

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  35. Made this last night. Fantastic! Had to sub red sauce for green. Used plain Greek yogurt instead of sour cream. Added fresh jalapeno. Thanks for sharing!

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  36. Just finished making these for dinner! We are about to die in as soon as the cheese melts. One thing I did differently was instead I heated up the rest of the enchilada sauce and dipped the tortillas in it and continued with putting the chicken, in the end, I got some more sour cream, put it in the pan with the enchilada sauce and added the rest of the chilis. Heated it for a bit and then poured that on top of the enchiladas. It looked delicious! Can't wait to try them!

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  37. My daughter made these for us for supper tonight they are so good now I have the recipe and will be making this again. Thank You

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  38. These are the best enchiladas I've ever had! Man they are so delicious! I used shredded chicken from the Crockpot and did 5 with flour Tortillas and 5 with corn Tortillas I had dipped in hot oil, and the corn were better by quite a bit for me. They're so easy, I recommend everyone try these!

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  39. I made this tonight for dinner and there was only 1 left. It was fantastic.

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  40. Great suggestions about using rotisserie chicken! Next time I will use already shredded cheese and both of those will cut down on prep time. They were FANTASTIC!

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  41. Making these right now if they taste as good as they look I will be in heaven.. LOVE enchiladas.

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  42. Are these spicy? Too spicy for children under four?

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