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Hi, I hope you’re having an incredible day today. Today, we’re going to make a special dish, green chile & pepper jack cheese chicken enchiladas. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Green Chile & Pepper jack cheese Chicken enchiladas is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Green Chile & Pepper jack cheese Chicken enchiladas is something that I have loved my entire life.
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To get started with this recipe, we must first prepare a few ingredients. You can have green chile & pepper jack cheese chicken enchiladas using 7 ingredients and 5 steps. Here is how you cook that.
Materials for making of Green Chile & Pepper jack cheese Chicken enchiladas:
- Take 1 large chicken breast
- Make ready 8 flour tortillas
- Prepare 20 oz green Chile enchilada sauce
- Get 4 oz diced green chilies
- Prepare 1 cup sour cream
- Take 1 teaspoon ground cumin
- Take 8 oz pepper jack cheese
Creamy Chicken Green Chile Biscuit Bake. There are many great chiles to choose from, but if you're looking for one with a fiery kick and a hit of bright citrusy acidity, the Hatch green chile is the pod for you. New Mexican Green Chile, of which I prefer Hatch chiles is amazing. Spicy and fresh roasted green Green chile is one food that always causes a debate.
How to Process To Make Green Chile & Pepper jack cheese Chicken enchiladas:
- Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray. Set aside
- Place shredded chicken in a medium bowl. Season with salt and pepper. Pour in ½ cup enchilada sauce, diced green chilies, sour cream and cumin. Stir to combine.
- In a small skillet, bring enchilada sauce to boil. Remove from heat. Dip each tortilla into heated sauce for a few seconds to soften. Divide chicken mixture evenly among the flour tortillas. This should be enough filling for 8 enchiladas. Roll up and place seam-side down in prepared baking dish.
- Pour the remaining enchilada sauce over the tops of enchiladas. Cover the tops with the shredded Pepper Jack cheese.
- Bake for 30 minutes or until cheese is melted and bubbling. Remove from oven and let cool 5 to 10 minutes before serving.
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