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Pepper Jack & Cheddar Cheese Chicken Enchiladas

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My Pepper Jack and Cheddar Cheese Chicken Enchiladas recipe was created because I used to have a recipe for chicken enchiladas that I really liked,  but I couldn’t find it. So what did I do? I am improvised of course!  

 

These enchiladas have a bit of a kick from the chilies and pepper jack cheese—oh, my!  My family loved them and I bet yours will, too!

 

 

Pepper Jack and Cheddar Cheese Chicken Enchiladas

 

Mexican food, tortillas, cheesy

 

You will need:

Flour tortillas

For the sauce:

  • 1. 10.5 oz can of cream of chicken soup
  • 4 cups of chicken broth
  • 16 oz sour cream
  • 1 cup shredded pepper jack cheese
  • 1 cup shredded cheddar cheese

For the enchilada filling:

  • 2 cups shredded cheddar cheese
  • 2 cups shredded pepper jack cheese
  • 4 chicken breasts, shredded
  • 6 ounce can of black olives, drained and sliced
  • 1/2 of a 4 ounce can of green chilies, drained
  • 1.25 oz. package taco seasoning mix
  • 2 cups prepared sauce to help it all stick together (See the sauce recipe above)

 

To make the Pepper Jack and Cheddar Cheese Chicken Enchiladas:

 

First you need to spray a couple of 9 by 13 baking pans with cooking spray.

 

Put about 1 cup of filling inside of each tortilla.

 

cheesy, tortillas

 

Roll the enchiladas and  put them in the baking pan so they looks like this:

 

Mexican food, cheesy, tortilla

 

Once the pan has been filled, drizzle sauce over the enchiladas until the tortillas are covered.  

 

Cover the baking pan loosely with foil.

 

Bake in the oven until the sauce is bubbly and the enchiladas are heated all the way through-that’s about 30 minutes.  (About 10 minutes before they are done remove the foil, sprinkle cheese on top, and then put it back in the oven for some cheesy deliciousness on top.)

 

 

Mexican food, cheesy, tortilla

 

My husband says you are gonna love these Pepper Jack and Cheddar Cheese Enchiladas!  Let me know what you think!

 

cheesy chicken enchiladas

Pepper Jack & Cheddar Cheese Chicken Enchiladas

Yield: 10 servings
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes

You are going to LOVE these Pepper Jack and Cheddar Cheese Chicken Enchiladas! They have a bit of a kick from the chilies and pepper jack cheese—an awesome variation of a Mexican food favorite! They are cheesy, creamy, wonderful!

Ingredients

  • Flour tortillas
  • For the sauce:
  • 1. 10.5 oz can of cream of chicken soup
  • 4 cups of chicken broth
  • 16 oz sour cream
  • 1 cup shredded pepper jack cheese
  • 1 cup shredded cheddar cheese
  • For the enchiladas:
  • 2 cups shredded cheddar cheese
  • 2 cups shredded pepper jack cheese
  • 4 chicken breasts, shredded
  • 6 ounce can of black olives, drained and sliced
  • 1/2 of a 4 ounce can of green chilies, drained
  • 1.25 oz. package taco seasoning mix
  • 2 cups prepared sauce to help it all stick together (See the sauce recipe above)
  • fresh cilantro garnish (optional)
  • extra sour cream to garnish (optional)

Instructions

  1. First you need to spray a couple of 9 by 13 baking pans with cooking spray. Put about 1 cup of filling inside of each tortilla.
  2. Roll the enchiladas and put them in the baking pan.
  3. Once the pan has been filled, drizzle sauce over the enchiladas until the tortillas are covered.
  4. Cover the baking pan loosely with foil.
  5. Bake in the oven until the sauce is bubbly and the enchiladas are heated all the way through-that’s about 30 minutes. (About 10 minutes before they are done remove the foil, sprinkle cheese on top, and then put it back in the oven for some cheesy yumminess on top.)

Notes

Garnish with sour cream and fresh cilantro, if desired.

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Nutrition Information
Serving Size 1
Amount Per Serving Calories 2341Total Fat 134gSaturated Fat 56gCholesterol 602mgSodium 5284mgCarbohydrates 64gSugar 37gProtein 212g

 

cheesy, tortilla

 

 

See ya next time!

Deb

 

P.S.  If you like this recipe, I think you will love my post 5 Easy Chicken Recipes to Make for Dinner!  CLICK HERE TO CHECK IT OUT!

 

 

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