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Green Chile and Pepper Jack Cheese Chicken Enchiladas Recipe
Ben Carraoli

Green Chile and Pepper Jack Cheese Chicken Enchiladas Recipe

I still remember the first time I made these green chile and pepper jack cheese chicken enchiladas — 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.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 8
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.