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Welcome to Riches to Rags by Dori! This is a place where I share my experience with raising teenagers, juggling family and work, essential oils, farm life, chickens, food and more of the things that I love.

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


218 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!

    ReplyDelete
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    2. SPAM ^^^^^^^^

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    3. Almost like the chicken enchiladas I make- just without the 2 cans of cream of chicken soup and 4 oz of cream cheese.

      Delete
    4. Dori, the sour cream is in the ingredients. 3/4 cup. :)

      Delete
  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!

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

      Delete
    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

      Delete
  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?

    ReplyDelete
    Replies
    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!

      Delete
  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

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    ReplyDelete
  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.?

    ReplyDelete
  9. Was your Aunt Marrianne Hoops?

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

    ReplyDelete
  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.

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

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

    ReplyDelete
    Replies
    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.

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

    ReplyDelete
  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!

    ReplyDelete
  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!!!!

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

    ReplyDelete
  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!

    ReplyDelete
  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!

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

    ReplyDelete
    Replies
    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.

      Delete
  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.

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

      Delete
    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.

      Delete
    4. Amazing!!! So good

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

    ReplyDelete
  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!

    ReplyDelete
  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

    ReplyDelete
  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!

    ReplyDelete
  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.....

    ReplyDelete
  28. She said please don't substitute.

    ReplyDelete
  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 :)

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

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

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    ReplyDelete
  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.

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

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

    ReplyDelete
  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!

    ReplyDelete
  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!

    ReplyDelete
  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

    ReplyDelete
  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!

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

    ReplyDelete
  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!

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

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

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  43. I love these and I am not a fan of chicken.... my family always asks when I will make them again :-) thank you Dori!

    ReplyDelete
  44. Looks like will be a delicious recipe to enjoy the weekend with family. Lots of thank for sharing the blog and recipe too.
    How To Become A Chef

    ReplyDelete
  45. THESE ARE DELICIOUS!! YUM! I've only ever made enchiladas with red sauce and was a little nervous about trying a green sauce. I used the whole can of chiles, and also added some chopped green onions to the chicken mixture. I made one batch with regular tortillas and one with white corn tortillas. Both turned out perfectly. This is a really great recipe and I love that it leaves room to add your own twist. I don't think you can go wrong with any additions or substitutions. I will definitely be using this as my go-to enchilada recipe in the future, and will continue to experiment and try out variations! Thanks Dori!

    ReplyDelete
  46. Made these for dinner last night, they were AMAZING! One of my new favorite recipes! Made a bunch of your other recipes too, love all of them:) i found this recipes from other blogs:
    Healthy Chicken Enchiladas but i like your post love it.

    ReplyDelete
  47. Has anyone froze these? Wondering how the sour cream does? If you have, how long did you let them thaw out, and did you cook them longer??
    Thanks!!!

    ReplyDelete
  48. very delicious recipe..! today i cook this recipe and read your complete articles keep posting admin & upload more all healthy recipes :) :)

    ReplyDelete
  49. Yes you could freeze them jut put plastic wrap over the pan and then put aluminum foil over that to help eliminate freezer burn. pull them out the day before and un thaw it the fridge

    ReplyDelete
  50. Modifications: Used Fresh tortillas made 45 minutes before baking (I live in downtown Denver, tortillas everywhere). Added scallions to chicken mixture and used Roasted Fresh Green Hatch chiles instead of canned (again, Denver). Broiled 3-4 minutes after final time to brown the cheese.
    Final Verdict... best Enchiladas ever. Great great recipe Dori, that is a lockdown keeper until the end of days...

    ReplyDelete
  51. Making this tonight,,,,,can't wait!!

    ReplyDelete
  52. I made this recipe and my kids and friends all loved it! Thank you for sharing!

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  54. These are the best enchiladas, the filling was so flavorful. I used two chicken breasts and generously filled 12 enchiladas. I added a handful of sharp cheddar in the filling and 8 ounces Pepperjack cheese on top. Wonderful, will definitely make again and again. Thanks for the recipe!

    ReplyDelete
  55. Has anyone tried making a pan and freezing a pan? Just wondering how that worked out for them! :)

    ReplyDelete
    Replies
    1. I have tried that...... doesn’t work well at ALL! Super mushy and cheese had a “gritty” quality to it. No Bueno!

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  56. Made these last night and soooo delicious! Will definitely make again again! Followed the recipe, definitely use Pepper Jack Cheese.

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  119. This looks delicious! I am cooking it tomorrow! I will check back in and let you know how much my hubby loved it, because I know he will! Thanks for sharing this recipe!

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  120. Does this dish have a heavy sour cream taste? I am not a fan of sour cream enchiladas but these sound really good!

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  121. Made it tonight! I have 2 boys and if one likes something the other one doesn't but this time Everyone LOVED it!! I didn't add anything extra just followed the recipe. It was so easy! Thank you Dori! Will make it again

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  122. One needs corn torti6to make enchiladas. Not only are enchiladas made with flour tortillas a disgusting pileof glue, they aren't enchiladas. At least seeing this recipe let's me know that I shouldn't waste more of my time here. So thanks for that.

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