Green Chile Pepper Jack Chicken Enchiladas
Indulge in the mouthwatering flavors of Green Chile Pepper Jack Chicken Enchiladas. Each bite offers a harmonious blend of tender chicken, creamy pepper jack cheese, and zesty green chile sauce wrapped in warm tortillas. Perfect for family dinners or gatherings, these enchiladas promise to elevate your meal with their cheesy goodness and delightful spice. Serve them drizzled with sour cream and fresh cilantro for an irresistible dish that will have everyone coming back for seconds!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: approximately six servings 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup green chile peppers (fresh or canned)
- 2 cups pepper jack cheese, shredded
- 8–10 tortillas (corn or flour)
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup sour cream (full-fat recommended)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Spray a large baking dish with nonstick cooking spray.
- In a skillet over medium heat, heat olive oil. Sauté chopped onions until translucent. Add diced chicken breasts and cook until no longer pink. Stir in green chile peppers and season with salt and pepper.
- Take a tortilla and fill it with about a quarter cup of the chicken mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish. Repeat until all tortillas are filled.
- Pour enchilada sauce over all rolled tortillas and top with remaining cheese.
- Cover with foil and bake for about 20 minutes. Remove foil and bake for an additional 10 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 400
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg