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Green Chile and Pepper Jack Cheese Chicken Enchiladas Recipe
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.
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Prep Time 20 minutes
Cook Time 25 minutes
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.