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Creamy Pepperjack Chicken Enchiladas
Ingredients
- 4 chicken breasts, cooked and diced into pieces (or 3-4 cans of shredded chicken)
- 1 can cream of chicken soup
- 1 pint of sour cream
- 2 4oz cans of diced mild green chilis
- 1/2c thinly sliced green onions
- 9 corn tortillas
- 3/4lb shredded pepper jack cheese
- 1/4lb shredded cheddar cheese
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Directions
- In a large bowl, combine the soup, sour cream, green chilies, and onions.
- Take out and set aside 2 cups of that mixture.
- Add the chicken to a mixture in the large bowl and mix well.
- Spray a 9 x 13 baking dish with cooking spray.
- Tear three tortilla into four pieces each and line the baking dish.
- Spread half of the chicken mixture over the tortillas.
- Tear three more tortillas and layer over the chicken mixture.
- Spread the rest of the chicken mixture over the tortillas.
- Layer with three more ripped tortillas.
- Spread the remaining 2 cups of mixture over the tortillas and top with the cheeses.
- Bake at 350° for 40 minutes.
- Serve with fresh diced tomatoes, sliced avocado, and taco sauce, if desired.
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