Green Chile and Pepper Jack Cheese Chicken Enchiladas are savory and delicious! They’re loaded with green chile enchilada sauce, sour cream and freshly grated Pepper Jack cheese. These enchiladas are incredible!
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 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 image how delicious those versions would be!
- 3 medium boneless skinless chicken breasts, cooked then shredded
- 8 flour tortillas (soft taco size)
- 2 (10 ounce) cans green chile enchilada sauce
- 1 (4 ounce) can diced green chilies
- 1 cup sour cream
- 1 teaspoon ground cumin
- 8 ounces Pepper Jack cheese, freshly grated
- chopped fresh Cilantro (optional)
- This recipe calls for pre-cooked chicken. I like to put my chicken breasts in a small crock pot with ½ cup water. Cover with lid and cook on low heat 3 to 4 hours. Once fully cooked, shred with two forks.
- A rotisserie chicken would also work great in this recipe!
- 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 ½ 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!
- Yields 8 enchiladas (Can serve 1 to 2 enchiladas per serving.)