Jacked Up Chicken Enchiladas
Jacked Up Chicken Enchiladas
Chicken makes great protein for a lot of dishes. However, chicken can easily dry out if cooked too long or improperly and ends up tasting like a bland piece of rubber. Chicken is a blank canvas and allows for easy use in many recipes. This recipe takes a chicken breast and makes it into Mexican Monday meal with a kick. Jacked up chicken enchiladas. These enchiladas incorporate pepper jack cheese that adds a spicey yet not overly spicey heat flavor to the enchiladas. The creamy flavor of the cream cheese and enchilada sauce also help to balance out the spice level of the pepper jack cheese. Mixing the chicken with the cheeses and chiles helps to boost the flavor of the chicken. While one serving is 2 enchiladas, I found that one can be very filling you may not need to eat the second one for those counting calories.
Chicken for Enchiladas
I usually use boneless skinless chicken breasts in my recipes. I find that the chicken breasts are healthier and contain less fat than with the chicken skin. Prices being what 
they are I usually buy multiple pieces of boneless chicken breast when they go on sale. Chicken easily can be frozen for later use.
Tortilla shells
I have used both regular corn and white corn tortillas and overall, like the ability to roll the white corn better. I find that with the regular corn tortillas they end up breaking apart before you can get the enchilada rolled.
Taco seasoning
I used to use Old El Paso taco seasoning, but then I found this recipe for imitation taco seasoning that I use because I can make it in larger batches. Homemade “Old El Paso” Copycat Taco Seasoning Mix | Off the Cutting Board
Ingredients
- 1 medium boneless, skinless chicken breast
- 1 1/2 cup shredded pepper jack cheese
- 2 tablespoons cream cheese
- 6 white corn tortillas (6 inches round)
- 1 10 ounce can green enchilada sauce
- 1 4 1/2 ounce chopped green chiles
- 1 teaspoon taco seasoning (attached is a recipe I like to use for taco seasoning)
- 1 pinch salt
- For: 3 servings (2 enchilads)
- Preparation: 15 min
- Cooking: 55 min
- Ready in: 1 h 10 min
Instructions
- Preheat oven to 350 degrees F
- Place chicken breast on baking sheet sprayed with nonstick spray (I usually put foil on sheet then spray for easy clean up).
- Sprinkle pinch of salt on chicken breast and taco seasoning
- Cook for 30 minutes or until the internal temperature is 165 degrees F
- Remove from oven and rest for 5 minutes then shred in food processor or with forks.
- Combine shredded chicken, 1 cup of pepper jack cheese, green chiles, cream cheese and 3 tablespoons of enchilada sauce
- Microwave tortillas on high for 30 seconds between two damp paper towels, to soften for easier rolling.
- Spoon 1/6th of chicken mixture into center of each tortilla and roll into tortillas. Place each tortilla roll seam side down in 7 x 9 or 9 x 9 baking dish.
- Cover the enchiladas with enchilada sauce.
- Bake uncovered for 20 minutes at 350 degrees
- Remove from oven and tope with ½ cup of remaining jack cheese and bake for another 5 minutes.
- Remove from the oven and rest for 5-10 minutes before serving.
- Serve with a dollop of sour cream if desired.
- Per serving
- Energy: 508 kcal / 2123 kJ
- Fat: 27 g
- Protein: 38 g
- Carbs: 27 g
