Recipe: Creamy Pepperjack Chicken Enchiladas Casserole


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

Growing up I had Mexican food every Tuesday.

I seriously don’t think my mom intentionally made it that way, but I remember coming home from dance lessons every Tuesday to some sort of Mexican dish (usually tacos) with a side of corn and Rice-a-Roni’s Spanish rice.

Not sure if you have tried Rice-a-Roni’s Spanish rice or their Mexican rice, but I am obsessed with both. Well, now that I am an adult and have a family of my own, I am all about making dinner traditions.


THE RECIPE:

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:
  • In a large bowl, combine soup, sour cream, chilies, onions and pepper jack cheese together.
  • Take out and set aside 2 cups of this mixture.
  • Add chicken pieces to the original cream mixture bowl and mix together.
  • Spray a 9x13 pan with cooking spray.
  • Layer the bottom of the pan with 3 tortillas ripped into fourths.
  • Spread ½ of the chicken mixture over the tortillas. .
  • Rip 3 more tortillas up and layer over the chicken mixture.
  • Spread the rest of the chicken mixture over the tortillas.
  • Layer with 3 more torn tortillas
  • Pour the 2 cups of sauce over the top of the tortillas. Top with Cheddar cheese.
  • Bake at 350 degree for 40-45 minutes.
  • Top with a dollop of sour cream and guacamole.

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