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green chile pepper jack cheese chicken enchiladas
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5 from 1 vote

Green Chile and Pepper Jack Cheese Chicken Enchiladas

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Holly


  • 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


  • 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!
  • Yields 8 enchiladas (Can serve 1 to 2 enchiladas per serving.)


*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 3 to 4 hours. Once fully cooked, shred with two forks.
A rotisserie chicken would also work great in this recipe!