Spicy Pepper Jack Chicken Enchiladas

$- 2 cups cooked chicken, shredded - 1 cup pepper jack cheese, shredded - 1 cup corn (frozen or fresh) - 1 can (10 oz) green enchilada sauce - 8 flour tortillas (medium size) - 1/2 cup sour cream - 1/2 teaspoon cumin - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - Fresh cilantro leaves for garnish - Sliced jalapeños for topping (optional) The heart of these enchiladas lies in the main ingredients. The cooked chicken gives a nice base. I love using shredded chicken, as it mixes well with the spices. Pepper jack cheese adds a creamy texture and a kick of spice. You can use frozen or fresh corn for sweetness and crunch. The green enchilada sauce is key; it ties all the flavors together. For a creamy touch, I add sour cream. The spices, like cumin and garlic powder, elevate the dish. Don't forget salt and pepper to taste. For garnishing, fresh cilantro adds brightness. Sliced jalapeños can give an extra punch if you like heat. This blend of flavors creates a dish that is both rich and satisfying. Trust me; your taste buds will thank you! {{ingredient_image_1}} - Preheat the Oven: First, set your oven to 375°F (190°C). This step is important. It ensures your enchiladas bake evenly. - Mix Chicken Filling: In a large bowl, combine 2 cups of shredded chicken, 1 cup of pepper jack cheese, and 1 cup of corn. Add 1/2 teaspoon each of cumin, garlic powder, and onion powder. Then, include 1/2 cup of sour cream. Season with salt and pepper. Mix everything well until it's smooth. - Prepare the Tortillas: Take one flour tortilla. Spoon about 1/4 cup of the chicken filling into the center. Roll it up tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat this with all the tortillas. - Pour Sauce and Cheese: Once all the enchiladas are in the dish, pour 10 oz of green enchilada sauce over the top. Make sure it covers all the tortillas. Then, sprinkle the remaining 1/2 cup of pepper jack cheese on top. - Bake and Garnish: Place the dish in the preheated oven. Bake for 20-25 minutes, until the cheese is melted and bubbly. After baking, let the dish cool for a few minutes. - Serving Suggestions: For a great finish, garnish with fresh cilantro leaves. You can also add sliced jalapeños on top for extra heat. Serve the enchiladas on a large platter with extra green sauce and a dollop of sour cream. Enjoy this flavorful dinner dish! - Adding Spices: To boost flavor, mix in spices like cumin and garlic powder. These spices add warmth and depth. You can also add a pinch of chili powder for extra heat. This small change makes a big impact on taste. - Using Fresh Ingredients: Always choose fresh ingredients. Fresh corn adds sweetness and crunch. Using fresh cilantro for garnish brightens the dish. Fresh ingredients enhance both flavor and texture, making your enchiladas even better. - Ensuring Cheese is Melted: Bake until the cheese is melted and bubbly. This usually takes 20-25 minutes at 375°F. If you want a golden crust, broil for a few minutes after baking. Watch carefully to avoid burning! - Proper Tortilla Rolling: Roll tortillas tightly to keep the filling inside. Place the filling in the center and fold the sides over. This helps them stay together during baking. A secure roll ensures that every bite is full of flavor. - Pairing Suggestions: Serve your enchiladas with a side of rice or beans. This adds heartiness to the meal. A fresh salad can also balance the dish. Consider a simple corn salad for a sweet contrast. - Presentation Tips: Present the enchiladas on a large platter. Drizzle extra green sauce on top and add a dollop of sour cream. This makes the dish look inviting. Garnish with cilantro and sliced jalapeños for color and flair. Pro Tips Use Rotisserie Chicken: For a quicker preparation, consider using store-bought rotisserie chicken. It saves time and adds great flavor. Customize Your Heat: If you like it spicier, add diced jalapeños to the filling or use a hotter salsa instead of green enchilada sauce. Cheese Variations: Feel free to mix different types of cheese, like cheddar or Monterey Jack, for a unique flavor profile. Make Ahead: Assemble the enchiladas ahead of time and refrigerate. Just bake them when you're ready to serve! {{image_2}} If you want a different cheese, try Monterey Jack or cheddar. Both melt well and taste great. You can mix cheeses for a unique flavor. A blend of mozzarella and pepper jack works too. It gives a nice stretch and mild taste. You can switch the chicken for other proteins. Ground beef or turkey adds a hearty touch. For a lighter meal, use shrimp or fish. If you want something different, try black beans or lentils for a plant-based option. To make these enchiladas gluten-free, use corn tortillas. They hold up well and add a nice corn flavor. Ensure your sauce is also gluten-free. Many brands offer great options without gluten. For a vegetarian version, skip the chicken. Add more veggies like bell peppers or zucchini. You can also use beans for protein. A mix of spinach and mushrooms adds depth and flavor. You can swap green enchilada sauce for red sauce. This gives a different taste and color. Try salsa verde for a fresh twist. For a smoky flavor, look for chipotle sauce. Adding veggies can enhance the flavor and nutrition. Consider adding diced tomatoes, spinach, or bell peppers to the filling. You can sauté them first for extra taste. Roasted corn adds a sweet crunch, making your enchiladas even better. How do I store leftovers? After you enjoy your spicy pepper jack chicken enchiladas, let them cool. Place them in an airtight container. Keep the container in the fridge. They will stay fresh for about three to four days. What are the reheating instructions? To reheat, take out the enchiladas. Place them on a baking sheet. Cover with foil to keep them moist. Heat in the oven at 350°F (175°C) for about 15 minutes. You can also use the microwave. Warm them in a microwave-safe dish for about two to three minutes. Can I freeze enchiladas? Yes! To freeze, wrap each enchilada tightly in plastic wrap. Then, place them in a freezer-safe container. They can stay frozen for up to three months. What about thawing and reheating? When you are ready to eat, take the enchiladas out of the freezer. Let them thaw in the fridge overnight. Reheat them in the oven at 350°F (175°C) for about 20 minutes. If they are still cold in the middle, add a few more minutes. Enjoy a delicious meal anytime! Can I make these enchiladas ahead of time? Yes, you can prepare these enchiladas in advance. Assemble them and cover with sauce. Store in the fridge for up to 24 hours. When you're ready, just bake them as directed. This makes dinner easy and quick. What can I use instead of enchilada sauce? If you don't have enchilada sauce, use salsa verde or homemade tomato sauce. You can also blend tomatoes with spices for a fresh sauce. Each option adds a unique twist to your dish. Are these enchiladas spicy? The enchiladas have a mild spice from the pepper jack cheese. If you prefer less heat, use a mild cheese instead. You can skip the jalapeños for a milder flavor, too. Can I use low-fat ingredients? Absolutely! You can choose low-fat sour cream and cheese. Using whole wheat tortillas can make this dish healthier. It will still taste great while being lighter. How many enchiladas per person? Plan on two enchiladas per person for a meal. This will satisfy most appetites. If you have side dishes, one enchilada may suffice. What is the portion size for kids? For kids, one enchilada is often enough. Cut them in half if your child prefers smaller bites. This makes it easier for them to enjoy their meal. This blog post covered all you need to make tasty enchiladas. We went over ingredients, step-by-step instructions, and tips for perfect results. You learned how to enhance flavors and the best ways to serve them. Don't forget about storage and variations to suit your needs. Whether you try a new sauce or adjust for diet, these enchiladas will please everyone. Enjoy your cooking and share your great results!$

Spicy Pepper Jack Chicken Enchiladas

Delicious enchiladas filled with shredded chicken and pepper jack cheese, topped with green enchilada sauce.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Mexican

Servings 4

Calories 400 kcal

Ingredients

2 cups cooked chicken, shredded
1 cup pepper jack cheese, shredded
1 cup corn (frozen or fresh)
1 can green enchilada sauce (10 oz)
1/2 cup sour cream
8 pieces flour tortillas (medium size)
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
to taste salt and pepper
to garnish fresh cilantro leaves
to top sliced jalapeños (optional)

Instructions

Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken, 1/2 cup of pepper jack cheese, corn, cumin, garlic powder, onion powder, sour cream, and season with salt and pepper. Mix until well combined.
Take a flour tortilla and spoon about 1/4 cup of the chicken filling onto the center. Roll it up tightly and place seam-side down in a greased 9x13 inch baking dish. Repeat with all tortillas.
Once all the enchiladas are in the baking dish, pour the green enchilada sauce evenly over the top.
Sprinkle the remaining 1/2 cup of pepper jack cheese over the enchiladas, making sure to cover the sauce.
Put the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro leaves and, if desired, sliced jalapeños for extra heat.

Notes

Serve the enchiladas on a large platter, drizzled with extra green sauce and a dollop of sour cream on top for an appealing finish.

Keyword cheese, chicken, enchiladas, spicy