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Creamy Pepperjack Chicken Enchiladas Casserole

98/100 by 30 users
Creamy Pepperjack Chicken Enchiladas Casserole

Creamy Pepperjack Chicken Enchiladas CasseroleOne 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 minsCOOK TIME: 40 minsTOTAL TIME: 1 hourINGREDIENTS

  • 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 9×13 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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