Creamy Pepperjack Chicken Enchiladas Casserole

Creamy Pepperjack Chicken Enchiladas Casserole

One of the dishes my mom would make was creamy enchiladas. I understand that this is so not real Mexican food, but maybe that’s why I loved it so much as a kid. I now love a creamy enchilada casserole made all ways, including real authentic Enchiladas from one of those little Mexican restaurants. I need to find a good authentic enchilada recipe to add to my Mexican food Tuesday list, but for now I am totally ok eating these creamy enchiladas every few weeks.

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

PREP TIME: 20 mins
COOK TIME: 40 mins
TOTAL TIME: 1 hour

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

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

Other Recipes Made From "Casserole"

1. Great Famous Beef Enchilada Casserole
2. Marry Me Hamburger Casserole
3. Chicken Cordon Bleu Casserole

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