Green Chile and Pepper Jack Cheese Chicken Enchiladas

Name: Green Chile and Pepper Jack Cheese Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Yield: 1 serving
Ingredients: 1 ½ pounds cooked, shredded chicken breast; 8 taco size flour tortillas; 2 cans (10 ounces, each) green chile enchilada sauce; 1 can (4 ounces) diced green chilies; 1 cup sour cream; 1 teaspoon ground cumin; 8 ounces pepper jack cheese; chopped fresh cilantro

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Course
Main Course, Dinner, Others
Cuisine
American, Mexican

Green Chile and Pepper Jack Cheese Chicken Enchiladas

Iris Warren

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These enchiladas are loaded with green Chile enchilada sauce, chicken, sour cream, and freshly grated Pepper Jack cheese.

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Ingredients

1 ½ pounds cooked, shredded chicken breast
8 taco size flour tortillas
2 cans (10 ounces, each) green chile enchilada sauce
1 can (4 ounces) diced green chilies
1 cup sour cream
1 teaspoon ground cumin
8 ounces pepper jack cheese freshly grated
chopped fresh cilantro optional

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Instructions

Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray. Set aside.
Place shredded chicken in a medium bowl. Season with salt and pepper. Pour in 1/2 cup enchilada sauce, diced green chilies, sour cream and cumin. Stir to combine.
Divide chicken mixture evenly among the flour tortillas. This should be enough filling for 8 enchiladas. Roll up and place seam-side down in prepared baking dish. Pour the remaining enchilada sauce over the tops of enchiladas. (I only use about 1 can. If you like yours more saucy use both cans). Cover the tops with the shredded Pepper Jack cheese.
Bake for 30 minutes or until cheese is melted and bubbling. Remove from oven and let cool 5 to 10 minutes before serving. Serve with salsa, sour cream or whatever your favorite toppings are. Enjoy!

Notes

Recipe yields 8 enchiladas
Recipe yields 8 enchiladas
*This recipe calls for pre-cooked chicken. I like to put my chicken breasts in a small crock pot with 1/2 cup water. Cover with lid and cook on low heat for 3 hours. Once fully cooked, shred with two forks.
*A rotisserie chicken would also work great in this recipe!