Green Chile Pepper Jack Chicken Enchiladas – Cheesy & Creamy Recipe Guide
Let Me Tell You About These Green Chile Pepper Jack Chicken Enchiladas…
I’ve probably made these more times than I can count on both hands, usually on a Friday when it’s been “one of those weeks” and all I want is something cheesy, creamy, and basically food that gives you a hug. Honestly, I vividly remember burning my tongue the first time I made these because I could NOT wait for them to cool down (classic me). There’s just something about the smell of roasted green chiles and melting Pepper Jack cheese that makes my kitchen feel like the coziest corner of the world. Okay, that got accidentally sappy so, moving on—let’s get cooking!
Why I Keep Coming Back To This Recipe
I make this when my family is hovering in the kitchen like hungry wolves (that impatient after-school, “is dinner ready yet?” energy). My husband says these Green Chile Pepper Jack Chicken Enchiladas are “dangerously good” (which I think is a compliment?). Plus, they’re forgiving—I’ve totally forgotten to buy sour cream before and just used Greek yogurt, still disappears in minutes. I can even prep them ahead, so I don’t have to wrestle with dinner when the day’s already gone sideways. Also, full disclosure: I used to hate rolling enchiladas, but now I find it’s kind of relaxing, like wrapping tiny presents for later.
Here’s What You’ll Need (but you can fudge it)
- 2 cups cooked chicken (I usually shred up a rotisserie chicken because, let’s face it, who has time? But, poached chicken breast works too—my aunt always grilled hers.)
- 1 can (about 10 oz) roasted diced green chiles (Hatch is the gold standard, but I’ve used any brand without issue)
- 2 cups shredded Pepper Jack cheese (If you dig spice, go for hot Pepper Jack. I sometimes do half cheddar, half Pepper Jack if I’m low on cheese)
- 1 small onion, diced (I often just use a handful of frozen chopped onions if I’m running late)
- 3/4 cup sour cream (Greek yogurt, as mentioned, totally works in a pinch. Once, I used crema and liked it even more!)
- 1 can cream of chicken soup (I know, not very “from scratch” but life is short, right? There are homemade versions out there—I just never plan ahead enough.)
- 1/2 teaspoon cumin (optional—I skip it if I can’t find it in my spice chaos)
- 8–10 small flour tortillas (or corn tortillas if you’re gluten-averse, though they’re trickier to roll)
- Salt, pepper, oil (use your judgment here; I rarely measure these—just a glug or a shake)
This Is How I Make Them (No Panic If It Looks Messy)
- Preheat your oven to 375°F (190°C)—or 180 if your oven runs hot like mine.
- Take a splash of oil and sauté your onions over medium heat until they look soft-ish (sometimes I forget and they go golden brown, which isn’t a disaster).
- Toss in the chicken, most of the diced green chiles (save about a spoonful for later), and about half of your shredded cheese. Sprinkle the cumin if you remembered it. Mix it all together—I usually let the cheese melt a little. Then turn off the heat.
- In a bowl, stir together the sour cream (or yogurt) and the cream of chicken soup until it’s smooth-ish. No need to use a whisk (I’ve never actually owned a proper whisk anyway; a fork does the job).
- Spoon a layer of this creamy mixture onto the bottom of a 9×13-inch baking dish. No need for perfection. Some days I skip this step and everything still tastes good.
- Set up an assembly line: Plop a generous spoonful of the chicken mixture down the middle of each tortilla, roll ’em up (not too tight, not too loose) and set seam-side-down in the baking dish. I cram them in like a jigsaw puzzle, honestly.
- Once they’re all tucked in, spread the rest of the creamy mixture over top. Sprinkle with the rest of the shredded cheese and the chiles you saved back (I know, it’s a bit fussy—just do your best). This is where I usually sneak a quick taste—no shame.
- Bake uncovered about 25 minutes. If you like it extra golden, you can turn on the broiler for a minute at the end (but watch it like a hawk—I once burned an entire pan).
Lil’ Notes from My Trial & Error Kitchen
- If the tortillas break, just tuck them together and keep going—they get smothered in sauce anyway.
- You can definitely pre-cook these and reheat later. Actually, I find it works better if the flavors have time to hang out overnight.
- Clean-up is easier if you line your baking dish with foil, but I only remember about 1 out of every 5 times.
- Once I tried adding canned corn—texture was weird, but the flavor wasn’t bad!
If You’re Up For Tweaking
- Swap in pulled pork or even leftover turkey if you want—it’s surprisingly good?
- I made these once with vegan cheese for a friend—honestly, didn’t quite melt right, but she loved it.
- Black beans make a nice add-in for extra protein (or if you’re stretching the filling bits when feeding a crowd).
- Or just crank up the chilies for more heat—my neighbor did this and almost set his own mouth on fire. Maybe he just has a low heat tolerance, though?
Do You Need Fancy Equipment?
A big old 9×13-inch baking dish is ideal—truthfully I used two smaller pans once and it was fine, just a little snug. If you don’t have an oven-ready dish, I’ve even rigged up a couple loaf pans. Also, a decent frying pan, but if you’re in a pinch, a soup pot works too! Who hasn’t made do?
Stashing Leftovers (But…Good Luck Having Any Left)
Yep, these Green Chile Pepper Jack Chicken Enchiladas reheat beautifully. Just let them cool, cover, and fridge ‘em. They’ll last a few days—but honestly, in my house it never lasts more than a day! Freezes well, too, if you’re the prepped-ahead type. On second thought, I tend to think these are best fresh; texture gets a little squishy after freezing, but no biggie.
Serving—Here’s What We Do
First bite always gets a little dollop more sour cream and if I’m feeling enthusiastic, a sprinkle of chopped scallions or cilantro. We’ll often pair ours with limey Mexican rice (found a good easy recipe at Simply Recipes) and sometimes those pickled jalapeños straight from the jar. With corn chips on the side? Heck yes. Random thought: My brother insists on ketchup (don’t ask me why).
Pro Tips (Aka: Learn From My Oopsies)
- I once tried rushing the rolling and dumped too much filling—the tortillas exploded. Now I use less and do a second batch if there’s extra.
- Don’t skip letting it rest for a few minutes after pulling from the oven. Seriously important—everything holds together so much better.
- Shred your own cheese for better meltiness—the pre-shredded stuff is fine but a bit waxy? Saw this tip on Serious Eats and agree.
FAQ – Actually, People Have Asked Me These!
- Can I freeze these before baking?
- Oh, totally. Just assemble, wrap well—and bake straight from the freezer (add 10-15 mins). I always forget to label mine though; mystery meals are half the adventure.
- Do the leftovers really taste better?
- I think so, yes! Especially the next day. The flavors just sort of meld together in the fridge. But my son likes them piping hot the first time, so, to each their own.
- Is there a gluten-free option?
- Yup, just use corn tortillas (but warm them first or they crack bad). I’ve also heard there’s gluten-free cream soups at health food stores—haven’t tried, though.
- This seems like a lot of cheese. Can I cut it down?
- Hey, it’s your kitchen! Use less cheese if you want. Maybe add some salsa for extra moisture—someone messaged me that and it worked great for them.
One last thing—if you’re after super spicy, try tossing in a bit of chipotle powder. Or (wild idea) try green chile salsa—like this one at Santa Fe School of Cooking. My cousin did once… let’s just say she was sweating, but happy.
If you make these Green Chile Pepper Jack Chicken Enchiladas, drop me a line. Or at least let your kitchen fill up with amazing smells and a tiny bit of chaos. That’s half the fun, right?
Ingredients
- 2 cups cooked, shredded chicken breast
- 1 1/2 cups shredded Pepper Jack cheese, divided
- 1 can (4 oz) diced green chiles
- 1 package (8 oz) cream cheese, softened
- 8 flour tortillas (8-inch)
- 2 cups green enchilada sauce
- 1/2 cup sour cream
- 1 tablespoon chopped fresh cilantro (for garnish)
- 1/4 teaspoon cumin
- Salt and pepper to taste
Instructions
-
1Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
-
2In a large bowl, combine shredded chicken, half of the Pepper Jack cheese, green chiles, softened cream cheese, cumin, salt, and pepper. Mix until well combined.
-
3Evenly divide the chicken mixture among the tortillas. Roll up each tortilla and place seam-side down in the prepared baking dish.
-
4In a small bowl, mix green enchilada sauce with sour cream until smooth. Pour the sauce evenly over the enchiladas.
-
5Sprinkle the remaining Pepper Jack cheese over the top. Bake uncovered for 25-30 minutes, or until bubbly and golden.
-
6Garnish with chopped cilantro before serving. Enjoy hot!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
