Red Pepper Jack Enchiladas
3 boneless, skinless chicken breasts ~ Cooked and shredded
1 8-ounce package pepper jack cheese
2 cups shredded cheddar cheese
4 cups enchilada sauce
1 4-ounce can diced green chilies
Salt and pepper to taste
Flour tortillas ~ about a dozen or so
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
In a large bowl, combine the shredded chicken, 2 1/2 cups of the enchilada sauce, green chilies, and salt & pepper.
In a medium bowl combine the cheeses.
Working inside your pan, place about 1/2 cup of the chicken mixture on a flour tortilla and top with a handful of cheese.
Continue until all of the chicken mixture is used.
Spread the remaining cup of enchilada sauce over the rolled enchiladas and top with any remaining cheese.
Cover with foil and bake 30 minutes.
Remove foil and bake another 10 minutes.
Our ingredients.
Combine the chicken, 2 1/2 cups
of the enchilada sauce, the green chilies
and the salt and pepper.
Combine the cheeses.
Working inside your pan, add a scoop
of the chicken filling and some cheese
onto a warmed flour tortilla. Roll up!
Continue until all of the chicken
mixture has been used then pour
the remaining enchilada sauce over
the top and sprinkle with remaining
cheese. Bake it up!
Serve with a dollop of sour cream!! Delish!
