Chicken Enchiladas with Pepper Jack Mornay Sauce

If I haven’t made it known yet, I really love enchiladas.

And, this particular recipe happens to be one of my favorite because it combines three of my favorite things: chicken, cheese and a soft tortilla shell.

While this sauce does have some small pieces of pepper throughout, this is definitely the mildest of the enchiladas I’ve made so far.  It’s rich and creamy and devoid of any real spice.

I’m a big fan of “not too spicy”.

For this, I used my Pepper Jack Mornay Sauce because I cannot seem to make a typical queso. Although, I’m beginning to think that “soft at room temperature” queso that might be found in many good restaurants may not exist without the aid of chemicals and/or preservatives. That’s not the direction I wanted to go, so I made my own pretend queso.

It just so happens that this faux queso works wonderfully here!

 

 

Chicken Enchiladas with Pepper Jack Mornay Sauce

 

8 flour tortillas (or corn, if you prefer)

2 tbsp. butter

1/2 white onion, finely diced

1 garlic clove, minced

2 chicken breasts, diced into 1″ cubes

1 tsp chili powder

1/2 tsp cumin

3 cups Pepper Jack Mornay Sauce, divided

2 cups shredded cheddar cheese, divided

Salt and pepper to taste

Cilantro for garnish

 

Preheat oven 350F.

In a skillet, melt butter over medium heat. Cook onions in butter for about 5-6 minutes, or until slightly translucent. Add garlic and cook an additional 1-2 minutes. Add chicken and cook for 4-6 minutes. Flip the chicken and cook another 3-4 minutes, or until fully cooked.  Remove from heat.  Once chicken is cool enough to handle, chop the chicken into smaller pieces, less than 1/2″ pieces.

In a large bowl, combine shrimp, onions, 1 and a 1/2 cups of Pepper Jack Mornay Sauce and 1 cup of the cheddar cheese.  Season to taste.

Spoon 1/8 of the mixture into the center of a tortilla.  Spread it into a long thin column and roll the tortilla into a burrito shape.  Place the enchilada into a greased pan (The size of the pan will depend on how large your tortillas are.  I used extra large 8″ tortillas, so I used a 9×11 pan).  Repeat with the rest of the tortillas until you have a full pan of rolled enchiladas one layer thick.

Pour the remaining sauce over the top of the enchiladas and top with remaining cheese.

Bake for 20 minutes.

Garnish with cilantro and serve hot.

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