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PepperJack Chicken Enchiladas Recipe

   
 

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     PepperJack Chicken Enchiladas

Category   Entrees - Maindishes
Sub Category   None
Servings   1 dozen

Ingredients
2 c. of Pepper Jack Cheese
4 Chicken breasts
1 tsp. Ground Cumin
1/8 tsp. Ground Cloves
Olive Oil
1 c. Mascarone Cheese
1 box of Chicken Stock
1 lrg. Scallion with Onion Bulb
12 Corn Tortillas
 
4 tbs. of flour
2 tbs of New Mexico Chili Powder

Instructions
- Preheat oven to 400 degrees. Lightly spray cookie sheet - Boil Chicken breasts in water with a dash salt - When chicken is boiled. Add 1 tbs. oil in frying pan on medium high heat - wisp flower in oil till smooth, slowly add chicken stalk to flour little at a time. Smooth out lumps. Keep repeating until smooth and thick
- Add Chili powder, cloves, cumin, and salt. Add more stock if necessary. Wisp together, add more salt to your liking. Set aside mole - In another frying pan. Add chicken breast shred with two forks, add scallions, add in a hand full of pepper jack cheese, Mascarone Cheese, and a dash
of salt mix together and cook on medium heat. Set aside - In another small frying pan put on medium heat. Brush tortilla front and back with oil, until toasted on each side.Repeat until 12 tortillas are done
- Dip tortilla in red sauce until covered - add filling, and more cheese in tortilla and roll. Repeat until all tortillas are filled and rolled. Then layed out onto cookie sheet - Top with more cheese and put into oven about 15 minutes or until cheese is melted and enchiladas are bubbling.
Serving Suggestions
Serve with Greek yogurt (sour cream), salsa, avocado


Originally Submitted
1/29/2013





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