Need to serve a large crowd or a large family? Mary Ellen’s Pepper Jack Chicken Enchiladas will do the trick! Mary Ellen prepared them for our Florida vacation’s Mexican-themed night.
by Mary Ellen Burton
Ingredients
4 chicken breasts
salt
cumin
garlic powder
2 cups chopped onions
2 small cans diced green chilies
6 oz sour cream
2 lbs grated pepper jack cheese
1 can green enchilada sauce
1 can red enchilada sauce
20 flour tortillas
Method
Pre-heat oven to 350 degrees and grease 11 x 14 casserole dish.
Cube chicken breast into 1/2″ pieces, dust with salt, cumin, and garlic powder.
Brown chicken in pan one breast at a time. Set aside chicken in large bowl to cool.
Add onions to the hot pan and cook until clear. Add to chicken.
Combine onions and chicken with 1/2 can of green enchiladas sauce, both green chilies, 1 1/2 cups pepper jack cheese, and sour cream. Stir.
Spread green enchiladas sauce to fill bottom of dish.
Fill tortillas with enchiladas mixture and set seam-side down in the dish.
Pour red and remaining green enchiladas sauce over enchiladas.
Top with remaining pepper jack cheese and bake 25-30 minutes or until cheese is melted and bubbly.
Serves 2 parents and 8 children.
Recipe x 2 to serve all of us on vacation. Here they are waiting their turn for the oven.
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