Description
These Green Chile and Pepper Jack Cheese Chicken Enchiladas are a flavorful and comforting Mexican-inspired dish featuring tender shredded chicken mixed with green chile enchilada sauce, diced green chilies, and sour cream, wrapped in soft flour tortillas, topped with zesty Pepper Jack cheese, and baked to a bubbly golden perfection. Perfect for an easy weeknight dinner that serves eight.
Ingredients
Scale
Chicken Filling
- 1 ½ pounds cooked, shredded chicken breast
- Salt and pepper, to taste
- ½ cup green chile enchilada sauce (from the 2 cans)
- 1 can (4 ounces) diced green chilies
- 1 cup sour cream
- 1 teaspoon ground cumin
Enchiladas
- 8 taco size flour tortillas
- 1 ½ cans (about 15 ounces) green chile enchilada sauce (use more if preferred saucier)
- 8 ounces Pepper Jack cheese, freshly grated
- Cooking spray
- Chopped fresh cilantro, optional garnish
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking and set it aside.
- Mix chicken filling: In a medium bowl, combine the shredded chicken breast with salt and pepper to taste. Add ½ cup of the green chile enchilada sauce, the entire can of diced green chilies, sour cream, and ground cumin. Stir thoroughly until all ingredients are well incorporated to create a creamy, flavorful filling.
- Assemble enchiladas: Divide the chicken mixture evenly among the 8 flour tortillas. Place the filling down the center of each tortilla, then roll each tortilla tightly and arrange them seam-side down in the prepared baking dish.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Depending on how saucy you like your enchiladas, use one to two cans of sauce—this recipe suggests about one and a half cans. Then sprinkle the freshly grated Pepper Jack cheese generously over the top.
- Bake: Place the baking dish in the preheated oven and bake for 30 minutes, or until the cheese on top is melted, bubbly, and slightly golden around the edges.
- Rest and serve: Once baked, remove the enchiladas from the oven and let them cool for 5 to 10 minutes to set. Garnish with chopped fresh cilantro if desired. Serve warm with additional sour cream, salsa, or your favorite toppings. Enjoy your delicious homemade green chile chicken enchiladas!
Notes
- You can adjust the amount of enchilada sauce based on how saucy you prefer your enchiladas; using both cans will make them more sauce-heavy.
- Freshly grated Pepper Jack cheese melts better and has more flavor than pre-shredded cheese.
- For added heat, consider adding some chopped jalapeños or a dash of cayenne pepper to the chicken mixture.
- These enchiladas freeze well before baking; assemble and freeze, then bake from frozen, adding a few extra minutes to cook time.
- Make sure to let the enchiladas rest after baking to allow the filling to set and make serving easier.
