Creamy Pepper Jack Chicken Enchiladas
 
 
Ingredients
  • 3 lbs chicken, cooked and shredded
  • 2 small cans chopped green chilis
  • tortillas
  • 1 lb pepperjack cheese
  • ½ lb cheddar cheese
  • 1 can cream of mushroom soup
  • ½ pint of sour cream (thinned slightly with milk)
Instructions
  1. Cook and shred the chicken.
  2. Mix the shredded chicken with the green chilis.
  3. Load tortillas with shredded chicken and a generous amount of both cheeses.
  4. Roll the loaded tortillas tightly and line them up in a casserole dish that has been greased. Put the crease facing downward.
  5. Mix together the soup and sour cream, and thin that mixture a bit with milk.
  6. Spread the soup and sour cream mixture over the top of the rolled tortillas.
  7. Sprinkle the remaining cheese on top of the creamy mixture.
  8. Bake at 350 degrees for about 30 minutes or until bubbly.
Recipe by Bombshell Bling at https://www.bombshellbling.com/pepper-jack-chicken-enchiladas-recipe/