Creamy Pepper Jack Chicken Enchilada Casserole


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

Author: Sugar n’ Spice Gals
Recipe type: Main Course
Serves: 8 servings




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





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 9×13 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.

Print Friendly, PDF & Email

Banana Coconut Upside Down Cake

Cheesesteak Casserole