CREAMY PEPPERJACK CHICKEN ENCHILADAS

One of the dishes my mom would make was creamy enchiladas. I understand that this is so not real Mexican food, but maybe that’s why I loved it so much as a kid. I now love enchiladas made all ways, including real authentic Enchiladas from one of those little Mexican restaurants. 

I need to find a good authentic enchilada recipe to add to my Mexican food Tuesday list, but for now I am totally ok eating these enchiladas every few weeks. I wanted to switch up my mom’s recipe a tad bit by giving it more of a kick. So all I really changed was the cheese I put into the dish and how I arrange the tortillas. Adding pepper jack cheese was definitely a good choice, because these creamy pepper jack chicken enchiladas were absolutely wonderful.

These creamy pepper jack chicken enchiladas are to die for. So cheesy and so creamy.

INGREDIENTS :

• 4 chicken breasts, cooked and cut into bite size pieces
• 10.5 oz can cream of chicken soup
• 1 pint sour cream
• 4 oz can Ortega green chilies, chopped
• ½ cup chopped green onion
• 9 medium size tortillas
• ¾ lb. grated pepper jack cheese
• ¼ lb. grated cheddar cheese

INSTRUCTIONS :

1. In a large bowl, combine soup, sour cream, chilies, onions and pepper jack cheese together.
2. Take out and set aside 2 cups of this mixture.
3. Add chicken pieces to the original cream mixture bowl and mix together.
4. Spray a 9x13 pan with cooking spray.
5. ............
6. ..............

f

Share this post