CREAMY PEPPER JACK CHICKEN ENCHILADA CASSEROLE

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
TOTAL TIME 1 hour
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


INGREDIENTS

  • 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 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: http://sugar-n-spicegals.com/

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