5 from 18 votes
Green Chile and Pepper Jack Cheese Chicken Enchiladas
These enchiladas feature shredded chicken mixed with green chile enchilada sauce, diced green chilies, sour cream, and cumin, all wrapped in soft flour tortillas. They are generously topped with melted Pepper Jack cheese, which adds a spicy, creamy finish. Baking melds the flavors and creates an inviting cheesy crust, making this dish a hearty main course with a pleasant kick.
Prep Time
15 mins
Cook Time
30 mins
Course:
Main Course, Dinner, Others
Cuisine:
American, Mexican
Ingredients
- 1 ½ pounds chicken breast cooked, shredded
- 8 flour tortilla taco size
- 2 cans (10 ounces, each) green chile enchilada sauce
- 1 can (4 ounces) green chilies diced
- 1 cup sour cream
- 1 teaspoon cumin ground
- 8 ounces pepper jack cheese freshly grated
- cilantro optional, chopped, fresh
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!
Cup of Yum
Notes
- Pre-cooked chicken is required; slow cooker method or rotisserie chicken work well for shredding.
- The recipe produces eight enchiladas, making it suitable for a family meal or small gathering.