Green Chile and Pepper Jack Cheese Chicken Enchiladas Recipe

These Green Chile and Pepper Jack Cheese Chicken Enchiladas are the perfect blend of spicy, cheesy, and comforting flavors. Made with tender shredded chicken, roasted green chiles, and gooey melted Pepper Jack cheese, these enchiladas have a rich, savory filling and are topped with a creamy green chile sauce. Whether you’re looking for a family dinner or a dish to impress guests, this recipe provides all the steps to make delicious, restaurant-quality enchiladas right in your kitchen. Let’s dive in!

Green Chile and Pepper Jack Cheese Chicken Enchiladas bring together the best of Tex-Mex flavors in a satisfying, cheesy, and slightly spicy dish. The roasted green chiles offer a warm, smoky flavor that complements the creaminess of the Pepper Jack cheese and the savory shredded chicken. The homemade green chile sauce adds a fresh and rich taste that ties everything together. Unlike traditional red enchiladas, this green chile version provides a milder, slightly tangy flavor, making it an excellent choice for those who prefer a milder kick.

Step-by-Step Instructions

Step 1: Preparing the Chicken

1. Cook the Chicken: Start by boiling or poaching your chicken breasts. Place them in a pot of water and cook over medium heat for 15-20 minutes or until fully cooked. Remove the chicken and allow it to cool slightly.
2. Shred the Chicken: Once the chicken is cool enough to handle, use two forks to shred it into small pieces.
3. Mix the Filling Ingredients: In a large bowl, combine the shredded chicken, 2 cups of shredded Pepper Jack cheese, diced green chiles, green onions, garlic powder, onion powder, salt, and pepper. Mix everything until well combined. Set aside.

Step 2: Making the Green Chile Enchilada Sauce

1. Make the Roux: In a large skillet, melt 2 tablespoons of butter over medium heat. Once melted, add 2 tablespoons of flour, whisking constantly, to create a roux. Cook for 1-2 minutes until the mixture is lightly golden.
2. Add the Chicken Broth: Gradually pour in the chicken broth, whisking continuously to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
3. Incorporate the Green Chile Salsa and Seasonings: Add the green chile salsa, sour cream, cumin, and salt to the skillet. Stir everything until smooth and creamy. Simmer for 5 minutes, then remove from heat.

Step 3: Assembling the Enchiladas

1. Warm the Tortillas: To make the tortillas easier to roll, heat them in the microwave for 30 seconds or wrap them in foil and warm them in the oven at 350°F for about 5 minutes.
2. Fill the Tortillas: Take one tortilla and spoon about 2-3 tablespoons of the chicken filling along the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them in a single layer in the dish.
3. Pour the Sauce Over the Enchiladas: Once all the enchiladas are in the dish, pour the green chile sauce evenly over the top, ensuring all enchiladas are covered.
4. Add Extra Cheese: Sprinkle the remaining 1 cup of shredded Pepper Jack cheese over the top.

Step 4: Baking the Enchiladas

1. Cover and Bake: Preheat the oven to 350°F. Cover the baking dish with foil and bake for 20 minutes.
2. Remove Foil and Finish Baking: After 20 minutes, remove the foil and bake for an additional 10 minutes or until the cheese is melted, bubbly, and golden brown on top.
3. Cool and Garnish: Allow the enchiladas to cool slightly. Sprinkle with freshly chopped cilantro before serving.

Serving Suggestions and Toppings

These enchiladas are versatile and can be served with various sides and toppings:

• Sides: Serve with Mexican rice, refried beans, or a simple green salad.
• Toppings: Top with sliced avocado, extra sour cream, or a squeeze of fresh lime juice.
• Additional Heat: Drizzle with your favorite hot sauce or add sliced jalapeños for an extra kick.

Tips for the Perfect Enchiladas

• Prevent Soggy Enchiladas: Avoid overfilling the tortillas to keep them from becoming too soggy.
• Choose Quality Tortillas: Corn tortillas are traditional and provide the best flavor and texture. You can also use flour tortillas if preferred.
• Roasting Your Own Chiles: If you have time, roast fresh green chiles for an authentic smoky flavor.

Recipe Variations

1. Vegetarian Enchiladas: Substitute the chicken with black beans, pinto beans, or sautéed vegetables such as bell peppers, zucchini, and onions.
2. Beef Enchiladas: Replace the shredded chicken with ground beef seasoned with cumin, chili powder, and garlic for a beefy twist.
3. Extra Creamy Enchiladas: Add an extra ¼ cup of sour cream to the sauce for an even creamier texture.
4. Make It Spicier: For more heat, add chopped jalapeños or serrano peppers to the filling.

Storing and Reheating

• Storing: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the enchiladas before baking. Wrap them tightly in plastic wrap and foil, then freeze for up to 3 months. To bake, thaw overnight in the fridge and bake as instructed.
• Reheating: Reheat in the oven at 350°F until warmed through, or microwave individual portions for 1-2 minutes.

Frequently Asked Questions (FAQs)

Can I use store-bought green chile sauce? Yes, store-bought green chile enchilada sauce is a convenient option. Look for one with quality ingredients for the best flavor.

What can I use instead of Pepper Jack cheese? Monterey Jack or a mild cheddar will work as substitutes, though they may not add as much spice.

Are green chiles spicy? Green chiles have a mild to medium heat level. They’re flavorful without being overly spicy, but you can add more spice if desired.

Conclusion

Green Chile and Pepper Jack Cheese Chicken Enchiladas bring together classic Mexican flavors with a Tex-Mex twist. The tender chicken, spicy Pepper Jack, and smoky green chiles in a creamy sauce make this dish irresistible and comforting. Whether you’re making it for a weeknight dinner or a special gathering, these enchiladas are sure to please.

Yield: 6

Green Chile and Pepper Jack Cheese Chicken Enchiladas Recipe

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These Green Chile and Pepper Jack Cheese Chicken Enchiladas are the perfect blend of spicy, cheesy, and comforting flavors. Made with tender shredded chicken, roasted green chiles, and gooey melted Pepper Jack cheese, these enchiladas have a rich, savory filling and are topped with a creamy green chile sauce. Whether you’re looking for a family dinner or a dish to impress guests, this recipe provides all the steps to make delicious, restaurant-quality enchiladas right in your kitchen. Let's dive in!

Prep Time 20 minutes

Cook Time 25 minutes

Ingredients

• Filling and Enchiladas:
• 3 cups cooked chicken breast, shredded
• 1 can (4 oz) diced green chiles
• 1 1/2 cups shredded Pepper Jack cheese, divided
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• 8-10 medium flour tortillas
• Green Chile Enchilada Sauce:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup green enchilada sauce
• 1/2 cup sour cream
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• Toppings (Optional):
• Chopped fresh cilantro
• Diced green onions
• Extra sour cream
• Sliced jalapeños

Instructions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
   
2. Prepare the Filling:
   In a large mixing bowl, combine the shredded chicken, diced green chiles, 1 cup of shredded Pepper Jack cheese, sour cream, and chopped cilantro. Season with salt and pepper to taste. Mix until everything is well combined.
   
3. Make the Sauce:
   In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for about 1-2 minutes to create a roux.
   Gradually whisk in the chicken broth, cooking until the sauce thickens, about 3-4 minutes.
   Add the green enchilada sauce, sour cream, garlic powder, and cumin, stirring well to combine. Remove from heat and set aside.
   
4. Assemble the Enchiladas:
   Spread about 1/4 cup of the sauce in the bottom of the prepared baking dish.
   Place 1/3 cup of the chicken mixture into the center of each tortilla. Roll up the tortillas tightly and arrange them seam-side down in the baking dish.
   
5. Top with Sauce and Cheese:
   Pour the remaining sauce evenly over the enchiladas. Sprinkle the remaining 1/2 cup of shredded Pepper Jack cheese over the top.
   
6. Bake:
   Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the enchiladas are hot and bubbly.
   
7. Garnish and Serve:
   Remove from the oven and let cool slightly. Garnish with additional chopped cilantro, green onions, sour cream, and sliced jalapeños if desired.

Notes

• Spice Level: For extra heat, add a chopped jalapeño or extra green chiles to the filling.
• Tortilla Choice: Flour tortillas are soft and hold the filling well, but you can also use corn tortillas if preferred.