Creamy Pepperjack Chicken Enchiladas

• Meat

  • 4 Chicken breasts

• Produce

  • 1/2 cup Green onion
  • 1 can Ortega green chilies

• Canned Goods

  • 1 cans Cream of chicken soup

• Bread & Baked Goods

  • 12 Flour tortillas, medium

• Dairy

  • 1/4 lb Cheddar cheese, grated
  • 3/4 lb Pepper jack cheese, grated
  • 1 pint Sour cream

Found on sugar-n-spicegals.com

Description

Ingredients

• 4 chicken breasts, cooked and cut into bite size pieces
• 10.5 oz can cream of chicken soup
• 1 pint sour cream
• 4 oz can Ortega green chilies, chopped
• ½ cup chopped green onion
• 1 dozen medium flour tortillas
• ¾ lb. grated pepper jack cheese
• ¼ lb. grated cheddar cheese

Directions

• In a large bowl, combine soup, sour cream, chilies, onions and pepper jack cheese together.
• Take out and set aside 2 cups of this mixture.
• Add chicken pieces to the original cream mixture bowl and mix together.
• Spray a 9x13 pan with cooking spray.
• Layer the bottom of the pan with 3 tortillas ripped into fourths.
• Spread ½ of the chicken mixture over the tortillas. .
• Rip 3 more tortillas up and layer over the chicken mixture.
• Spread the rest of the chicken mixture over the tortillas.
• Layer with 3 more torn tortillas
• Pour the 2 cups of sauce over the top of the tortillas. Top with Cheddar cheese.
• Bake at 350 degree for 40-45 minutes.
• Top with a dollop of sour cream and guacamole.