Green Chile Pepper Jack Chicken Enchiladas
A cozy and quick dinner recipe featuring shredded chicken, green chiles, and pepper jack cheese wrapped in corn tortillas, perfect for family gatherings or busy weeknights.
Ingredients
Enchilada Filling
- 2 cups shredded cooked chicken (Use rotisserie chicken to save time.)
- 1 can diced green chiles (Drain slightly if very wet.)
- 1 cup pepper jack cheese, shredded (Shred it yourself for better melting.)
- 1 cup sour cream (Full fat is creamiest; light can be used.)
- 1 cup enchilada sauce (Use store-bought red or green sauce.)
- 1/2 teaspoon cumin (Toast lightly for a deeper aroma.)
- 1/2 teaspoon garlic powder (Can use fresh garlic if desired.)
- Chopped cilantro for garnish (Add last for fresh flavor.)
Wraps
- 8 pieces corn tortillas (Wrap in a damp paper towel to warm.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, green chiles, 1/2 cup of pepper jack cheese, sour cream, cumin, garlic powder, salt, and pepper.
- Warm the tortillas in a dry skillet or microwave until pliable.
- Spoon the chicken mixture into each tortilla, roll them up, and place them seam-side down in a greased baking dish.
- Pour enchilada sauce over the rolled tortillas, covering them completely.
- Sprinkle the remaining pepper jack cheese on top.
Baking
- Bake for 20-25 minutes or until the cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
Notes
Leftovers store well in an airtight container for up to 3 days. To reheat, do so in the microwave or bake for a crispy top.