Green Chile Pepper Jack Chicken Enchiladas
Indulge in the comforting flavors of Green Chile Pepper Jack Chicken Enchiladas. This delightful dish features tender shredded chicken enveloped in zesty green chiles and creamy Pepper Jack cheese, all wrapped in warm tortillas and baked to perfection. Perfect for any gathering or cozy night in, these enchiladas offer a harmonious blend of spice and creaminess that will leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4 (8 enchiladas) 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1 lb)
- 1 cup green chile peppers (fresh or canned)
- 2 cups shredded Pepper Jack cheese
- 8 corn or flour tortillas
- 1 medium onion (finely chopped)
- 2 cups enchilada sauce
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper; bake for 25-30 minutes until cooked. Shred the chicken.
- In a skillet, heat olive oil over medium heat; sauté chopped onion until translucent (about 5 minutes).
- In a bowl, mix shredded chicken, sautéed onions, green chiles, half of the cheese, and garlic powder.
- Fill each tortilla with about two tablespoons of the mixture, roll tightly, and place seam-side down in a greased baking dish.
- Pour enchilada sauce over the rolled tortillas and top with remaining cheese.
- Cover with foil and bake for 20 minutes; uncover and bake an additional 10-15 minutes until bubbly.
Nutrition
- Serving Size: 1 enchilada (approximately 150g)
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg