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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

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.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine shredded chicken, green chiles, 1/2 cup of pepper jack cheese, sour cream, cumin, garlic powder, salt, and pepper.
  3. Warm the tortillas in a dry skillet or microwave until pliable.
  4. Spoon the chicken mixture into each tortilla, roll them up, and place them seam-side down in a greased baking dish.
  5. Pour enchilada sauce over the rolled tortillas, covering them completely.
  6. Sprinkle the remaining pepper jack cheese on top.
Baking
  1. Bake for 20-25 minutes or until the cheese is bubbly and golden.
  2. 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.