Green Chili Pepper Jack Enchiladas

I love GREEN CHILI, Hatch Green Chili... It's just not readily available around here. The good thing about these enchiladas is that you have options, you can use a canned sauce try to find Hatch Green Chili Enchilada sauce if you are going that route.  You can also roast your own chili. This recipe makes enough for our family of five with leftovers for another meal. You can make two smaller pans and freeze one also. I've only ever frozen enchiladas with corn tortillas though.

The Pepper jack gives this a little bit of a kick, but my five year old eats it with no complaint that it's too spicy. Our most favorite Pepper jack is from Rumiano Cheese Company. No contest. Such a yummy cheese and fantastic company.

You can also use this Green Chile sauce to cook your chicken or pork in, then sub this sauce for the chopped Green Chiles also.

Give Peas a Chance Green Chili Pepper Jack Enchiladas

10+ flour tortillas, 8 in diameter, sometimes called "soft taco"
2 cups green chili roasted, peeled, seeded, chopped with 2 cloves or garlic and a little salt (or sub with this Green Chile Sauce)
1/4- 1/2 cup chicken broth or vegetable broth
1/2 teaspoon cumin
1 teaspoon chili powder, use Ancho if you like a more smokey flavor
1/2 teaspoon salt
1/2 teaspoon ground black or white  pepper
1/2 teaspoon garlic powder
3/4 cup sour cream
1/3 cup fresh cilantro leaves, chopped
16 ounces Pepper jack Cheese, shredded
4 cups cooked shredded chicken, or Pork Carnitas

Mix green chili, broth, and spices in a bowl.
Stir sour cream, cilantro, 1 cup pepper jack cheese, shredded meat, and 1/3 cup of green chili mixture in a bowl, for filling the tortillas.
The remaining green chili mixture will be used to top off your enchiladas, if you prefer a more liquid sauce that is not chunky, blend the sauce until it's the consistency you like. Adding broth as you go. Season with salt and pepper.

To assemble the enchiladas:
Heat oven to 350 degrees.
Lightly grease the bottom of a 9x13 inch  baking dish.
Scoop the mixture into the middle of a tortilla and roll it. Place each roll seam side down in the baking dish. You do not need to fold in the sides of the tortillas, just keep the ends open.
Continue filling the tortillas and lining them up in the pan side by side.
Pour enchilada sauce evenly over the top of the tortillas.
Bake for 25 minutes until filling is hot.
Top with remaining cheese and bake for another 5 minutes, or just until the cheese has melted.

Serve with cilantro, sliced jalapenos, chopped onion, sliced olives, chopped tomatoes, avocados, salsa, and black beans.

Notes-
You can roast any of the bigger green chilies like Hatch, Anaheim, even Poblano for this.
If you don't want to roast chilies, use a 15 ounce can of green chili sauce and 1 small can of diced green chilies and omit the chicken broth
Corn tortillas can be used for this dish also.
If your sauce is too thick add more broth when blending.

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