I am so excited about this post because these are THE BEST Chicken Enchiladas ever. They are so easy to make, only a handful of ingredients. The kids LOVED them, they aren’t spicy they are just right.
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.
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
You might also like: Simple Crock Pot Chicken
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.