This is a recipe I have making for quite a few years now and just this last time I actually had pepper jack cheese in the fridge and no use for it (left from the Cornbread Pudding I made the other night). So rather than using my traditional sharp tillamook cheddar I decided to give the pepper jack a go and also upped the amount of cream cheese and we decided it was the best I have ever made.
(serves 6)
Ingredients
1/2 cup chopped onion
1 4oz can diced green chili peppers
4oz cream cheese, softened
1 tablespoon milk
1/4 teaspoon ground cumin
2 cups cooked, cubed chicken
12 fajita sized tortillas
1 10 3/4oz can cream of chicken soup
1 8oz carton sour cream
1 cup milk
1 cup shredded pepper jack cheese (or cheddar)
Preparation Instructions Preheat the oven to 350º. In a skillet over medium heat melt the butter and then cook the onions just until soft and slightly translucent. Add 1 tablespoon of the chili peppers, remove from heat and set aside. In a medium mixing bowl combine the cream cheese, 1 tablespoon milk and cumin. Add the onion mixture and chicken, stir until combined. Spoon about 2-3 tablespoons of the mixture into a tortilla, roll and place in a 9×13” baking dish. Repeat with remaining ingredients until the filling is all used up. In a medium mixing bowl, combine the 1 cup milk, can of soup and sour cream. Pour over the torillas, cover with foil and bake about 35 minutes or until heated through. Remove the foil and sprinkle the cheese all over the top, return to the oven for about 5 minutes to melt the cheese. Serve hot! Note: I also still had some of the dry jack cheese from the above mentioned cornbread pudding so I grated a bunch of that over the top just before serving. Yum!
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