This recipe was shared with me by a friend in college who was culinarily inclined. I made these for the husband once, and he was hooked. I have adapted the recipe a bit, but nuts and bolts are the original. Thanks Cooper!
1.5 lbs of chicken, shredded
1 large can of green enchilada sauce
1 can of diced green chilies
1 8 oz package of cream cheese
1 tsp. cumin
1 tsp. chili powder
hot sauce of your choice
juice of 1 lime
3 Tbs. chopped cilantro
8-10 Flour tortillas
3 c. Pepper jack cheese, shredded
1 bunch green onions, finely chopped (optional)
Sliced olives (optional)
1. Preheat the oven to 350. Mix shredded chicken, green chilies, cumin, chili powder, lime, cilantro, 1/2 c. enchilada sauce, 2 c. pepper jack cheese and cream cheese in a large bowl. Add a few shakes of your favorite hot sauce for heat.
2. Coat the bottom and bottom of the sides of a 9X13 casserole dish. Heat your tortillas in the microwave for a few seconds if they are inclined to break. Fill them with a spoonful of the chicken mixture, some enchilada sauce, and roll. Place into the pan, seam side down.
3. Pour about 1 c. remaining enchilada sauce over the top of the enchiladas to coat. Top with remaining c. of pepper jack, olives, and green onions.
4. Cover with foil. Bake for 20 minutes. Remove foil and bake for about 5 more minutes, or until cheese is melted and the sides are bubbling.