Red Pepper Jack Enchiladas

More Mexican food? You bet! A few weeks ago I posted a recipe for my homemade enchilada sauce. When I used it, I made these yummy enchiladas but if you want, you can always use a ready made sauce. These are easy to switch up. Use all cheddar cheese if you want but we loved the little kick of the pepper jack cheese. Super good and super easy!

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!