Growing up I had Mexican food every Tuesday. I seriously don’t think my mom intentionally made it that way, but I remember coming home from dance lessons every Tuesday to some sort of Mexican dish (usually tacos) with a side of corn and Rice-a-Roni’s Spanish rice. Not sure if you have tried Rice-a-Roni’s Spanish rice or their Mexican rice, but I am obsessed with both. Well, now that I am an adult and have a family of my own, I am all about making dinner traditions.

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 enchiladas 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 enchiladas every few weeks. I wanted to switch up my mom’s recipe a tad bit by giving it more of a kick. So all I really changed was the cheese I put into the dish and how I arrange the tortillas. Adding pepper jack cheese was definitely a good choice, because these creamy pepper jack chicken enchiladas were absolutely wonderful.

PREP TIME 20 mins
COOK TIME 40 mins
These creamy pepper jack chicken enchiladas are to die for. So cheesy and so creamy.
Author: Sugar n' Spice Gals
Recipe type: Main Course
Serves: 8 servings


  • 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


  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.

Recipe adapted from:

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