Creamy Pepper Jack Chicken Enchilada Casserole

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These creamy pepper jack chicken enchiladas are to die for. So cheesy and so creamy. One of the dishes my mom would urinate was creamy enchiladas. I interpret that this is so not real Mexican nutrient, but maybe that’s why I treasured it so such as a kid. I now like enchiladas made all slipway, including genuine echt Enchiladas from one of those little Mexican restaurants. 
Creamy Pepper Jack Chicken Enchilada Casserole

I poverty to exploit a advantage genuine enchilada instruction to add to my Mexican substance Tues itemize, but for now I am totally ok consumption these enchiladas every few weeks. I welcome to exchange up my mom’s instruction a tad bit by gift it many of a kicking. So all I really changed was the cheese I put into the provide and how I concur the tortillas. Adding flavouring diddlysquat cheese was definitely a advantage carangid volaille enchiladas were utterly wonderful.

Creamy Pepper Jack Chicken Enchilada Casserole


  • 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
  • 4 chicken breasts, cooked and cut into bite size pieces


  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 9×13 pan with cooking spray.
  5. Layer the bottom of the pan with 3 tortillas ripped into fourths.
  6. Spread ½ of the chicken mixture over the tortillas. .
  7. Rip 3 more tortillas up and layer over the chicken mixture.
  8. Spread the rest of the chicken mixture over the tortillas.
  9. Layer with 3 more torn tortillas
  10. Pour the 2 cups of sauce over the top of the tortillas. Top with Cheddar cheese.
  11. Bake at 350 degree for 40-45 minutes.
  12. Top with a dollop of sour cream and guacamole.

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