Green Chile and Pepper Jack Cheese Chicken Enchiladas Recipe Cheesy & Spicy

I recently tried making these Green Chile and Pepper Jack Cheese Chicken Enchiladas Recipe, and let me tell you—they were a game-changer! The spicy kick of green chiles paired with the creamy, melty pepper jack cheese made every bite irresistible. I love how this recipe feels hearty but still comes together pretty quickly.

After making it a few times, I realized it’s perfect for family dinners or even casual get-togethers. Honestly, I can’t stop thinking about the next time I get to whip these up! You can also enjoy similar desserts like Biscoff Layered Cake Recipe or Pumpkin Cream Cheese Bread Recipe afterward for a sweet finish.

Ingredients

Here’s everything you’ll need to make this flavorful enchilada recipe come to life. I’ll also share why each ingredient makes the dish better.

• 2 cups cooked, shredded chicken – I like using rotisserie chicken for extra flavor and tenderness.
• 1 cup roasted green chiles, chopped – Adds a smoky, mildly spicy punch that makes this dish authentic.
• 2 cups pepper jack cheese, shredded – Freshly grated melts better than pre-shredded cheese.
• 1 cup cream cheese, softened – Gives a creamy, tangy richness that balances the heat.
• 1/2 cup sour cream – Adds smoothness and a subtle tanginess.
• 1 small onion, finely chopped – Brings depth of flavor; I always sauté mine first.
• 2 cloves garlic, minced – Garlic gives an aromatic boost that complements the chiles.
• 1 tsp cumin – A warm spice that enhances the overall flavor profile.
• 1/2 tsp chili powder – Adds subtle heat without overpowering.
• 8-10 flour tortillas – Soft, pliable tortillas are easier to roll without tearing.
• 2 cups green chile enchilada sauce – I prefer homemade if possible, but store-bought works too.
• Salt and pepper, to taste – Essential to bring all the flavors together.

Note: Several servings – This recipe makes about 4-6 hearty servings, perfect for dinner with leftovers.

Variations

I love experimenting with enchiladas, and you can easily tweak this recipe:

• Dairy-Free: Swap pepper jack and cream cheese with vegan cheese alternatives.
• Low-Carb: Use corn tortillas or even a low-carb tortilla for fewer carbs.
• Extra Heat: Add diced jalapeños or hot green chiles for those who like it spicy.
• Flavor Boost: Mix in a handful of fresh cilantro or a squeeze of lime juice before rolling.

Cooking Time

Making this recipe doesn’t take all day! Here’s the breakdown:

• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes

Equipment You Need

Here’s what I used to make this recipe easier:

• Baking dish – Perfect for layering and baking enchiladas evenly.
• Skillet – For sautéing onions, garlic, and chiles.
• Mixing bowl – To combine chicken, cheeses, and spices.
• Grater – Essential for fresh cheese; it melts better.
• Knife and cutting board – For chopping onions, garlic, and chiles.

How to Make Green Chile and Pepper Jack Cheese Chicken Enchiladas Recipe?

Let’s walk through this step by step.

Preparing the Chicken Filling

First, I shredded my cooked chicken into bite-sized pieces. Then I mixed it with roasted green chiles, cream cheese, sour cream, onions, garlic, cumin, chili powder, salt, and pepper. The mixture should be creamy but not runny.

Assembling the Enchiladas

Next, I spooned a generous portion of the filling onto each tortilla. I rolled them tightly and placed them seam-side down in the baking dish. Make sure they’re snug but not squished for even baking.

Topping and Baking

I poured green chile enchilada sauce evenly over the rolled tortillas and sprinkled shredded pepper jack cheese on top. Then, I baked it at 375°F (190°C) for about 20-25 minutes until the cheese was bubbly and slightly golden.

Additional Tips for Making This Recipe Better

From my experience, a few tweaks make a big difference:

• I always roast my green chiles for a smoky flavor that canned chiles can’t match.
• Mixing the cream cheese while it’s softened ensures a creamy filling without lumps.
• I sprinkle a little extra cheese inside the tortillas for a gooey surprise.
• Letting the enchiladas rest for 5 minutes after baking helps the sauce soak in.
• I sometimes add a pinch of smoked paprika for an extra depth of flavor.

How to Serve Green Chile and Pepper Jack Cheese Chicken Enchiladas Recipe?

I like serving these enchiladas with a few finishing touches.

• Garnish with fresh cilantro and thinly sliced green onions for a pop of color.
• A dollop of sour cream or guacamole on top adds creaminess.
• Serve alongside Mexican rice or a fresh salad to balance the richness.
• For presentation, I arrange the enchiladas neatly in a dish and drizzle a little extra sauce over them.

Nutritional Information

Here’s what you get per serving—roughly speaking:

• Calories: 420 kcal – A satisfying, hearty portion.
• Protein: 28g – Perfect for a protein-packed dinner.
• Carbohydrates: 30g – Mainly from tortillas and chiles.
• Fat: 22g – Mostly from cheeses and cream cheese.

Make Ahead and Storage

Planning ahead? I’ve got you covered:

Storing: You can refrigerate cooked enchiladas in an airtight container for 3-4 days. They stay flavorful and moist if covered tightly.

Freezing: Freeze individual portions for up to 2 months. Wrap tightly with foil and place in a freezer-safe container.

Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes until warmed through. Microwaving works too but the cheese may not melt as evenly.

Why You’ll Love This Recipe

Here’s why I can’t get enough of these enchiladas:

• Easy to Make: With a few simple steps, you get a restaurant-quality meal at home.
• Flavorful: Creamy, cheesy, and mildly spicy all in one bite.
• Versatile: You can adjust heat, cheese, or add vegetables easily.
• Family-Friendly: Everyone loves the gooey cheese and tender chicken.
• Make-Ahead Friendly: Perfect for meal prep or entertaining guests without stress.

Ash Tyrrell

Green Chile and Pepper Jack Cheese Chicken Enchiladas Recipe

I recently tried making these green chile and pepper jack cheese chicken enchiladas, and let me tell you—they were a game-changer! The spicy kick of green chiles paired with the creamy, melty pepper jack cheese made every bite irresistible.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 2 cups cooked shredded chicken – I like using rotisserie chicken for extra flavor and tenderness.
• 1 cup roasted green chiles chopped – Adds a smoky, mildly spicy punch that makes this dish authentic.
• 2 cups pepper jack cheese shredded – Freshly grated melts better than pre-shredded cheese.
• 1 cup cream cheese softened – Gives a creamy, tangy richness that balances the heat.
• 1/2 cup sour cream – Adds smoothness and a subtle tanginess.
• 1 small onion finely chopped – Brings depth of flavor; I always sauté mine first.
• 2 cloves garlic minced – Garlic gives an aromatic boost that complements the chiles.
• 1 tsp cumin – A warm spice that enhances the overall flavor profile.
• 1/2 tsp chili powder – Adds subtle heat without overpowering.
• 8-10 flour tortillas – Soft pliable tortillas are easier to roll without tearing.
• 2 cups green chile enchilada sauce – I prefer homemade if possible but store-bought works too.
• Salt and pepper to taste – Essential to bring all the flavors together.

Method

 

1. First, I shredded my cooked chicken into bite-sized pieces. Then I mixed it with roasted green chiles, cream cheese, sour cream, onions, garlic, cumin, chili powder, salt, and pepper. The mixture should be creamy but not runny.
2. Next, I spooned a generous portion of the filling onto each tortilla. I rolled them tightly and placed them seam-side down in the baking dish. Make sure they’re snug but not squished for even baking.
3. I poured green chile enchilada sauce evenly over the rolled tortillas and sprinkled shredded pepper jack cheese on top. Then, I baked it at 375°F (190°C) for about 20-25 minutes until the cheese was bubbly and slightly golden.

Notes

• I always roast my green chiles for a smoky flavor that canned chiles can’t match.
• Mixing the cream cheese while it’s softened ensures a creamy filling without lumps.
• I sprinkle a little extra cheese inside the tortillas for a gooey surprise.
• Letting the enchiladas rest for 5 minutes after baking helps the sauce soak in.
• I sometimes add a pinch of smoked paprika for an extra depth of flavor.