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Chicken Enchiladas

My husband is a connoisseur of Chicken Enchiladas. With his feedback and ideas, I created this recipe. It is now his favorite!

About 16 servings

2.5 lb	Chicken Breast, trimmed of fat and cubed
2 Tbsp	Olive Oil
1	White Onion, chopped
2	Anaheim Peppers, chopped
2	Poblano Peppers, chopped
2	Serrano Peppers, diced
1 cup	Water
2 pkg	McCormick White Chicken Chili Seasoning Mix or Seasoning Mix
16-20	Flour Tortillas
16 oz	Sour Cream
1	Lime, squeezed
16 oz	Monterrey Jack Cheese, Shredded
8 oz	Pepper Jack Cheese, Shredded

Preheat oven to 400 degrees.

Spray (or grease) two lasagna pans.

Heat oil in a large skillet over medium-high heat. Sauté the onions and peppers together. Put in a bowl for adding back later. Cook the chicken in the skillet over medium heat until no longer pink. Add the water, seasoning mix, and pepper mix. Stir and simmer for 5 minutes. Add half of the Monterrey Jack Cheese. Allow mixture to simmer on low heat until all is rolled in tortillas.

Stuff tortillas (with about 1/2 cup of mixture,) fold the edges over the stuffing, and place folded side down in greased lasagna pans. (Number of enchiladas may vary depending on how much you stuff the tortillas.)

In a mixing bowl, whisk together the sour cream and lime juice. Thinly spread about 1/2 of the mixture over the enchiladas. Be sure to cover all exposed tortilla surfaces. Bake for 15 minutes and remove from oven.

Coat the enchiladas again with the remaining sour cream mixture. Blend the remaining cheeses and evenly spread over the tops of the enchiladas. Bake for another 15 minutes or until cheese is golden brown.

Seasoning Mix

Substitute for 2 packages of McCormick White Chicken Chili Seasoning

2 Tbsp	Corn Starch
2 tsp	Cumin
1 tsp	Garlic Powder
1 tsp	Sea Salt
1/2 tsp	White Pepper

Combine all ingredients together.

This is an original recipe that may not be used commercially without the consent of the owners of jonrachel.com.