Green Chile and Pepper Jack Cheese Chicken Enchiladas
Green Chile and Pepper Jack Cheese Chicken Enchiladas are delicious! They’re loaded with enchilada sauce, sour cream, and Pepper Jack cheese!
Mexican food. What can I say? It is my favorite food on planet earth. I think it’s the most flavorful food by far, and there are SO many amazing Mexican recipes out there. I must say that tacos are my favorite, but enchiladas do come in second. 😀
There is just something so incredible about an enchilada. They’re kind of gooey, soft, cheesy, melty. They’re just delicious! I love beef enchiladas, cheese enchiladas, and I ADORE these Green Chile and Pepper Jack Cheese Chicken Enchiladas! They have that wow-factor written all over them and they are so easy to whip up.
These delicious enchiladas have just the right ‘kick’ for adults. I’m personally a baby when it comes to spicy food and I don’t consider these spicy at all. My kids do though, so if you are making these for your family including the kiddos, I would only use half a can of the green chilies and also maybe half pepper jack cheese and half Monterey jack.
Also, you could swap out the chicken for a pound of cooked ground beef or turkey. I can only imagine how delicious those versions would be!
MORE ENCHILADA RECIPES YOU MAY LIKE:
Cream Cheese Beef Enchiladas
Skinny Beef Enchiladas
Ranch Chicken Enchiladas
Honey Lime Chicken Enchiladas
Green Chile and Pepper Jack Cheese Chicken Enchiladas
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
Instructions
- Preheat oven to 350 degrees F. Spray a 9×13 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
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I love Pepper jack cheese, but have never thought to put it on enchiladas…genius! They look so good
This is similar to what I make but this looks even better! Yummy.
Can i use corn tortiLlas instead of flour? Thats what i have.
Yes you can use corn tortillas 🙂
can they be made ahead of time and frozen? thanks
can I make them ahead of time and put in the ref. until company comes then bake them???
thanks Mary
can I make them aheat of time and put in the ref. until company comes then bake them???
thanks Mary
Yes you can. I wouldn’t let them sit in the fridge for more than a day though. You don’t want the tortillas to become too soggy.
Awesome and delicious! New “go-to” recipe! Thanks ever so much!
Once again I tried one of your recipes and like always was very happy with the results. I followed the recipe as written, but like you, I only used 1 can of the enchilada sauce and it was plenty of sauce. I also used rotisserie chicken it turned out delicious. Before serving we put on some salsa. I will be making this again. Thank you for all your great recipes you share.
I made this recipe but used corn tortillas, first I heated the tortillas on the stovetop to crispin them up a little. i Layered the corn Tortillas in a pan, dipping them in the green sauce before placing them in the pan, two layers at a time. Next I added the chicken mixture with half of the pepper jack cheese and I also added some sliced black olives. Repeated by adding another two layers of dipped corn tortillas. topped it off with the remaining little sauce and added the Remainder of the pepper jack cheese on top. covered with foil and baked for 30 minutes put back in oven with foil removed to brown the cheese on top! this is a casserole style dish. Just cut into bars and serve once cooled,
Perfect!
I loved this also but the flour tortillas were soggy. Next time I’m going to fry the tortillas in a little oil so they firm up. I used green chili and pepper jack. I’m going to use Monterey and pepper jack. And maybe foil when I cook the first 30 minutes. But very delicious!
Super easy! my husband and I really liked it. The only thing I did different was I used corn tortillas (I had them on hand) thanks for the recipe this will go on my menu list!