Green Chile And Pepper Jack Cheese Chicken Enchiladas Recipe | Spicy & Cheesy
I still remember the first time I made these green chile and pepper jack cheese chicken enchiladas recipe— my kitchen smelled incredible, and I knew right away this recipe was a keeper. The creamy green chile sauce paired with spicy, melty pepper jack cheese creates pure comfort food. I’ve made this dish for family dinners, potlucks, and even meal prep weeks, and it never disappoints.
What I love most is how easy it is to pull together without sacrificing flavor. If you’re craving a cozy, cheesy Tex-Mex dinner, this recipe is exactly what you need. You can also enjoy similar seasonal drinks like Poisoned Apple Cider to complement your dinner.
Ingredients
- 1 ½ pounds cooked, shredded chicken breast — rotisserie chicken works best for juicy texture and richer flavor
- 8 taco-size flour tortillas — soft flour tortillas roll easily without cracking
- 2 cans (10 oz each) green chile enchilada sauce — provides the signature tangy, mild heat
- 1 can (4 oz) diced green chilies — adds depth and gentle spice without overpowering
- 1 cup sour cream — full-fat sour cream creates a smoother, creamier filling
- 1 teaspoon ground cumin — enhances warmth and savory flavor
- 8 ounces pepper jack cheese, freshly grated — freshly grated cheese melts more evenly than packaged shreds
- Salt, to taste — balances and enhances overall flavor
- Black pepper, to taste — adds mild heat and seasoning
- Fresh cilantro (optional) — brightens the dish and adds freshness
Note: Several servings — this recipe yields about 8 enchiladas, serving 6–8 people.
Variations
This recipe is very flexible, and I’ve tried several variations over time:
- Dairy-Free Option: Use dairy-free sour cream and plant-based pepper jack cheese alternatives.
- Milder Flavor: Replace half the pepper jack cheese with Monterey Jack and reduce green chilies.
- Spicier Version: Add chopped jalapeños or a pinch of cayenne pepper to the chicken mixture.
- Extra Protein: Stir in black beans or cooked quinoa with the chicken filling.
- Corn Tortillas: Warm them before rolling to prevent cracking and tearing. You can also enjoy similar warm flavors with Pumpkin Spice Fireball Sangria.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Equipment You Need
- 9×13 baking dish — holds all enchiladas evenly while baking
- Large mixing bowl — combines the chicken filling smoothly
- Cheese grater — for freshly grated cheese that melts evenly
- Measuring cups and spoons — ensures balanced seasoning
- Oven mitts — for safe handling of hot dishes
How to Make Green Chile and Pepper Jack Cheese Chicken Enchiladas?
These enchiladas come together easily with a few simple steps. Each layer builds rich, comforting flavor while keeping the process stress-free.
Prepare the Chicken Filling
In a large bowl, combine shredded chicken, sour cream, diced green chilies, cumin, salt, pepper, and about half of the enchilada sauce. Stir until the chicken is evenly coated. The mixture should be creamy and well-seasoned, not dry.
Assemble the Enchiladas
Lay each tortilla flat and spoon the chicken mixture down the center. Roll tightly and place seam-side down in a greased baking dish. Keeping them snug helps them stay intact while baking.
Add Sauce and Cheese
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle freshly grated pepper jack cheese generously across the top. This layer creates that irresistible golden, bubbly finish.
Bake and Rest
Bake in a preheated oven at 350°F for about 30 minutes, until the cheese is melted and bubbling. Let the enchiladas rest for 5–10 minutes before serving so the sauce settles and slices cleanly.
Additional Tips for Making this Recipe Better
After making this recipe many times, these tips always help me get the best results:
- I always warm the tortillas first so they roll without cracking.
- I add a small pinch of smoked paprika for extra depth.
- I grate the cheese fresh — it melts smoother and tastes richer.
- I let the enchiladas rest briefly after baking to keep them intact.
- I finish with fresh cilantro and a squeeze of lime for brightness.
How to Serve Green Chile and Pepper Jack Cheese Chicken Enchiladas?
I love serving these enchiladas hot and fresh straight from the oven. Garnish with chopped cilantro, a dollop of sour cream, and sliced avocado for color and creaminess. Pair them with Mexican rice, refried beans, or a crisp green salad. For entertaining, serve them on a large platter with lime wedges for a vibrant presentation.
Nutritional Information
Here’s a general nutritional overview per serving:
- Calories: Approximately 450 per serving
- Protein: About 28g from chicken and cheese
- Carbohydrates: Around 32g from tortillas and sauce
- Fat: Roughly 22g, mainly from cheese and sour cream
Make Ahead and Storage
Refrigerating
You can assemble the enchiladas up to 24 hours in advance. Cover tightly and refrigerate until ready to bake. This makes dinner prep effortless on busy days.
Freezing
Freeze unbaked enchiladas tightly wrapped for up to 2–3 months. Thaw overnight in the refrigerator before baking for best texture and flavor.
Reheating
Reheat leftovers covered in a 350°F oven for 15–20 minutes until heated through. Microwave individual portions covered to retain moisture.
Why You’ll Love This Recipe?
This recipe checks all the right boxes for an easy, satisfying meal:
- Comforting and Cheesy: Creamy sauce and melty pepper jack deliver big flavor.
- Easy to Make: Simple steps and minimal prep make it beginner-friendly.
- Customizable: Adjust spice, protein, or cheese to match your taste.
- Great for Leftovers: Stores and reheats beautifully without losing flavor.
- Perfect for Any Occasion: Ideal for weeknight dinners or casual gatherings.
Green Chile and Pepper Jack Cheese Chicken Enchiladas Recipe
Ingredients
Method
- In a large bowl, combine shredded chicken, sour cream, diced green chilies, cumin, salt, pepper, and about half of the enchilada sauce. Stir until the chicken is evenly coated. The mixture should be creamy and well-seasoned, not dry.
- Lay each tortilla flat and spoon the chicken mixture down the center. Roll tightly and place seam-side down in a greased baking dish. Keeping them snug helps them stay intact while baking.
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle freshly grated pepper jack cheese generously across the top. This layer creates that irresistible golden, bubbly finish.
- Bake in a preheated oven at 350°F for about 30 minutes, until the cheese is melted and bubbling. Let the enchiladas rest for 5–10 minutes before serving so the sauce settles and slices cleanly.
Notes
- I always warm the tortillas first so they roll without cracking.
- I add a small pinch of smoked paprika for extra depth.
- I grate the cheese fresh — it melts smoother and tastes richer.
- I let the enchiladas rest briefly after baking to keep them intact.
- I finish with fresh cilantro and a squeeze of lime for brightness.