Creamy Pepperjack Chicken Enchiladas Recipe
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 This recipe for Creamy Pepperjack Chicken Enchiladas, by Amy, is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Contributor: |
Contributor: Amy
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Category: |
Category: |
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Ingredients: |
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
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Directions: |
Directions: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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