Creamy Pepper Jack Chicken Enchiladas
- 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)
- Cook and shred the chicken.
- Mix the shredded chicken with the green chilis.
- Load tortillas with shredded chicken and a generous amount of both cheeses.
- Roll the loaded tortillas tightly and line them up in a casserole dish that has been greased. Put the crease facing downward.
- Mix together the soup and sour cream, and thin that mixture a bit with milk.
- Spread the soup and sour cream mixture over the top of the rolled tortillas.
- Sprinkle the remaining cheese on top of the creamy mixture.
- 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/
3.5.3226