Green Chile And Pepper Jack Cheese Chicken Enchiladas Recipe

Recipe By Slurrp

Green Chile and Pepper Jack Cheese Chicken Enchiladas are a delicious and flavorful Mexican dish. These enchiladas are filled with tender chicken, spicy green chiles, and melted pepper jack cheese. They are then topped with a tangy green chile sauce and more cheese before being baked to perfection. Serve these enchiladas with rice, beans, and a dollop of sour cream for a complete and satisfying meal.

4.9
27 Rating -
Rate
Non Vegdiet
45minstotal
15minsPrep
30minsCook
45m.total
15m.Prep
30m.Cook
Green Chile And Pepper Jack Cheese Chicken Enchiladas
plan
Bookmark

ingredients serve

Ingredients for Green Chile And Pepper Jack Cheese Chicken Enchiladas Recipe

  • 1 cup Shredded Cooked Chicken
  • 1/2 can Diced Green Chiles
  • 1 cup Shredded Pepper Jack Cheese, Divided
  • 4.50 R Tortillas
  • 1/2 can Green Chile Sauce
  • 1/4 cup Sour Cream
  • as required Cooked Rice, Beans, And Sour Cream, For Serving

Directions: Green Chile And Pepper Jack Cheese Chicken Enchiladas Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
  • STEP 2.In a large bowl, combine the shredded chicken, green chiles, and half of the shredded cheese.
  • STEP 3.Warm the tortillas in the microwave or on the stovetop to make them pliable.
  • STEP 4.Divide the chicken mixture evenly among the tortillas and roll them up.
  • STEP 5.Place the rolled enchiladas in the greased baking dish.
  • STEP 6.In a separate bowl, whisk together the green chile sauce and sour cream.
  • STEP 7.Pour the sauce over the enchiladas and sprinkle with the remaining shredded cheese.
  • STEP 8.Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  • STEP 9.Serve the enchiladas hot with rice, beans, and a dollop of sour cream.

Cooking Tips

  • To save time, use rotisserie chicken or pre-cooked shredded chicken.
  • For extra heat, add diced jalapenos or a sprinkle of cayenne pepper to the filling.
  • Leftover enchiladas can be stored in the refrigerator for up to 3 days.

Storage and Serving

  • Store leftover enchiladas in an airtight container in the refrigerator.
  • To reheat, place the enchiladas in a baking dish and cover with foil. Bake at 350°F (175°C) until heated through.
  • Serve with your favorite Mexican sides, such as rice, beans, and guacamole.
Nutrition
value
36
calories per serving
< 1 g Fat3 g Protein4 g Carbs9 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    3g
  • Carbs
    4g
  • Fiber
    9g

MacroNutrients

  • Carbs
    4g
  • Protein
    3g
  • Fiber
    9g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    71mg
  • Iron
    < 1mg
  • Vitamin A
    2mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    41mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    20mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    40mg
  • Manganese
    < 1mg
  • Phosphorus
    40mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp