Green Chile and Pepper Jack Cheese Chicken Enchiladas


  • 3 large or 4 medium chicken breasts
  • 1 pkg of at least 10 big tortillas
  • 1 can of green Chile enchilada sauce (divided)
  • 1 small can of diced green chile’s
  • 3/4 cup of sour cream
  • 1/2 teaspoon of cumin powder
  • small handful of chopped fresh cilantro
  • 1 pound of Pepper Jack Cheese, shredded


  1. Season chicken and boil until just cooked through.
  2. Shred with two forks and let cool.
  3. Put shredded chicken in large bowl and add 1/2 cup of enchiladas sauce, small handful of cheese, 1/2 can of green chile’s, sour cream, cumin, cilantro and salt and pepper to taste.
  4. Roll the chicken mixture into the tortillas and place in a greased casserole dish.
  5. Pour the remaining enchilada sauce on top and spread evenly.
  6. Bake for 30 minutes at 350 degrees and add the rest of the cheese on top for the last 5 minutes.




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