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Creamy Pepperjack Chicken Enchiladas Recipe

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This recipe for Creamy Pepperjack Chicken Enchiladas, by , is from Molloy, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



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
cup chopped green onion
9 medium size tortillas
lb. grated pepper jack cheese
lb. grated cheddar cheese

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 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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