Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, green chile & pepper jack cheese chicken enchiladas. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
After browning the meat, onion and garlic I cook mine in the slow cooker - and boy is it ever good. Try and use roasted green chiles - we can get them at farmer's markets and frozen during the off season. The chilaca green chile is long and narrow like the New Mexico pepper, but its color ranges from a rich green (similar to the poblano) to a dark, chocolatey brown. It is used in a variety of Mexican dishes but is most often employed in its dried form, when it takes the name pasilla chile.
Green Chile & Pepper jack cheese Chicken enchiladas is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Green Chile & Pepper jack cheese Chicken enchiladas is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook green chile & pepper jack cheese chicken enchiladas using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Green Chile & Pepper jack cheese Chicken enchiladas:
- Take 1 large chicken breast
- Make ready 8 flour tortillas
- Make ready 20 oz green Chile enchilada sauce
- Make ready 4 oz diced green chilies
- Take 1 cup sour cream
- Make ready 1 teaspoon ground cumin
- Take 8 oz pepper jack cheese
Roasting your veggies first gives this recipe a deeper level of flavor. This can be served over rice as a main course, stuffed in enchiladas, or over potatoes and eggs. The fact that Hatch green chiles can only truly be grown in New Mexico stands out to owner/bar manager/distiller (and Albuquerque native) Weston Holm of Blue Clover Distillery in Scottsdale,. This would be so much better slow cooked all day to better mingle the flavors.
Instructions to make Green Chile & Pepper jack cheese Chicken enchiladas:
- Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray. Set aside
- Place shredded chicken in a medium bowl. Season with salt and pepper. Pour in ½ cup enchilada sauce, diced green chilies, sour cream and cumin. Stir to combine.
- In a small skillet, bring enchilada sauce to boil. Remove from heat. Dip each tortilla into heated sauce for a few seconds to soften. Divide chicken mixture evenly among the flour tortillas. This should be enough filling for 8 enchiladas. Roll up and place seam-side down in prepared baking dish.
- Pour the remaining enchilada sauce over the tops of enchiladas. Cover the tops with the shredded Pepper Jack cheese.
- Bake for 30 minutes or until cheese is melted and bubbling. Remove from oven and let cool 5 to 10 minutes before serving.
The fact that Hatch green chiles can only truly be grown in New Mexico stands out to owner/bar manager/distiller (and Albuquerque native) Weston Holm of Blue Clover Distillery in Scottsdale,. This would be so much better slow cooked all day to better mingle the flavors. Pretty bland until I added another can of chilies, some garlic powder and pepper. Green Chile Adventure Gear is built to stand up to the rigors of your adventures. We're so confident that you'll be happy with the durability of our products we back our products up with a HARDCORE WARRANTY and a RAVING FAN GUARANTEE.
So that is going to wrap this up for this exceptional food green chile & pepper jack cheese chicken enchiladas recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
