Go Back
- 2 cups shredded cooked chicken - 1 cup Pepper Jack cheese, grated - 1 cup cheddar cheese, grated - 1 can (10 oz) enchilada sauce - 8 flour tortillas (8-inch size) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, for garnish The key to great Pepper Jack chicken enchiladas lies in the ingredients. I use tender, shredded cooked chicken for a hearty filling. Pepper Jack cheese adds a nice kick, while cheddar gives that classic taste. The enchilada sauce ties everything together, so pick a brand you love. Flour tortillas are soft and easy to roll, making them perfect for this dish. I also add chopped onion and minced garlic for flavor depth. The spices, cumin and chili powder, bring warmth. A dash of salt and pepper rounds out the taste. For the final touch, fresh cilantro adds brightness when you serve. - Shredded rotisserie chicken - Different cheese alternatives - Whole wheat tortillas If you want to switch things up, use shredded rotisserie chicken for speed. You can try different cheeses too, like Monterey Jack or mozzarella. Whole wheat tortillas are a great choice if you prefer that option. - Medium skillet - Large baking dish - Mixing bowls - Cooking utensils Gather your tools before you start. A medium skillet helps cook the filling, while a large baking dish holds all those tasty enchiladas. Mixing bowls make it easy to combine ingredients. Have some cooking utensils ready for stirring and rolling. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This is key for even cooking. 2. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 small chopped onion. Sauté for about 3-4 minutes until the onion turns translucent. 3. Add 2 minced garlic cloves to the skillet. Cook for an additional minute until you smell the garlic. 1. In the same skillet, stir in 2 cups of shredded cooked chicken, 1 teaspoon of cumin, and 1 teaspoon of chili powder. Add half of your enchilada sauce. Season with salt and pepper. Mix well and remove from heat. 2. In a separate bowl, combine 1 cup of grated Pepper Jack cheese and 1 cup of grated cheddar cheese. This mix adds creaminess to the dish. 3. Take an 8-inch flour tortilla. Spoon about 1/4 cup of the chicken mixture into the center. Sprinkle with a tablespoon of the cheese mixture. Roll it up tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat for all tortillas. 1. Once all tortillas are rolled, pour the remaining enchilada sauce over the top. Sprinkle with the remaining cheese. 2. Cover the baking dish with foil. Bake for 20 minutes. After this, remove the foil and bake for an extra 10 minutes. Look for bubbly and slightly golden cheese. 3. After baking, take it out and let it sit for a few minutes. This helps the flavors settle. Garnish with fresh cilantro before serving. To avoid soggy tortillas, heat them briefly before filling. This makes them more flexible and less likely to absorb too much sauce. You can warm them in a dry skillet for about 30 seconds on each side. Ensure even cheese melting by mixing both cheeses together. This blend helps them melt uniformly across the enchiladas. Sprinkle cheese on top right before baking for a nice, bubbly finish. For garnishing, fresh cilantro adds a pop of color and flavor. You can also add a dollop of sour cream or a slice of avocado. These toppings make the dish look more appealing and add creaminess. Serve the enchiladas in the baking dish or transfer them to a nice platter. If you use a platter, drizzle some extra enchilada sauce over the top for a beautiful finish. To kick up the flavor, try adding extra spices like smoked paprika or cayenne pepper. You can also mix in black beans or corn for added texture and taste. For toppings, consider sliced jalapeños for heat or fresh lime wedges for tang. These additions make the meal even more exciting and flavorful. Pro Tips Use Leftover Chicken: Shredded rotisserie chicken works perfectly for this recipe, saving you time and adding great flavor. Customize the Heat: Feel free to add diced jalapeños or a pinch of cayenne pepper to the chicken mixture for extra spice. Cheese Variations: Experiment with different cheeses like Monterey Jack or mozzarella for a unique flavor twist. Make Ahead: You can assemble the enchiladas a day in advance and store them in the refrigerator before baking for an easy meal prep option. {{image_2}} You can switch up the protein in these enchiladas. Ground beef or turkey works great. Just cook the meat in the skillet and follow the same steps. For a vegetarian twist, consider using beans. Black beans or pinto beans add a nice texture and flavor. Simply mash or mix them into the chicken filling for a hearty meal. If you love heat, add jalapeños or your favorite hot sauce. Just chop the jalapeños and mix them into the filling. You can also use Spicy Pepper Jack cheese for an extra kick. This cheese melts well and adds a delightful flavor that enhances each bite. You can change the sauce to suit your taste. Try using green enchilada sauce for a fresh, tangy flavor. For a homemade touch, make your own enchilada sauce. Combine crushed tomatoes, chili powder, and cumin in a pot. Cook it until thick, and pour it over your enchiladas. This adds a personal flair to your dish. To store your leftover Pepper Jack chicken enchiladas, let them cool first. Then, place them in an airtight container. You can keep them in the fridge for up to 3 days. Make sure to cover them well to prevent drying out. If you want to keep them longer, freeze the enchiladas. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag. They will last for about 2 to 3 months in the freezer. When reheating, you have two great options: the oven or the microwave. The oven is best for keeping the enchiladas crispy. Preheat the oven to 350°F (175°C). Place the enchiladas in a baking dish and cover them with foil. Bake for about 20 minutes or until heated through. The microwave is faster but can make them soggy. If you choose this method, heat them in short bursts. Check every minute to avoid overcooking. In the fridge, your enchiladas will stay fresh for about 3 days. If you freeze them, they can last 2 to 3 months. Just remember that the longer they sit, the more the texture may change. Enjoy your meal while it's fresh for the best taste! Yes, you can prepare enchiladas a day ahead. Simply follow the steps up to baking. After filling the tortillas, cover the dish and store it in the fridge. When ready, bake them straight from the fridge, adding a few extra minutes to the cooking time. This method keeps the flavors fresh and makes dinner easy. To make these enchiladas gluten-free, swap the flour tortillas for corn tortillas. They work well and add a nice flavor. Also, check the enchilada sauce label to ensure it is gluten-free. Most brands do offer gluten-free options. Serve these enchiladas with simple sides like: - Mexican rice - Refried beans - Corn salad - Avocado slices - Fresh salsa These sides add balance and flavor to your meal. Absolutely! You can mix and match cheeses. Some great options include: - Monterey Jack - Mozzarella - Queso Blanco Feel free to get creative with flavors that you enjoy. Enchiladas are done when the cheese is bubbly and lightly golden. You will also notice the sauce is simmering around the edges. If you're unsure, you can use a food thermometer; the center should reach 165°F (74°C). In this post, I shared a simple recipe for Pepper Jack Chicken Enchiladas. You learned about the key ingredients, easy steps, and useful tips to enhance flavor. Remember, you can adjust the recipe to fit your taste with substitutions or variations. Don't hesitate to experiment with different proteins or spices. Whether you're making these for dinner or a gathering, they'll surely impress. Enjoy creating a dish that warms hearts and satisfies hunger. Happy cooking!

Pepper Jack Chicken Enchiladas

Delicious enchiladas filled with shredded chicken and a blend of Pepper Jack and cheddar cheese, topped with enchilada sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 cup Pepper Jack cheese, grated
  • 1 cup cheddar cheese, grated
  • 1 can (10 oz) enchilada sauce
  • 8 pieces flour tortillas (8-inch size)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Add the minced garlic and cook for an additional minute until fragrant.
  • Stir in the shredded chicken, cumin, chili powder, and half of the enchilada sauce. Season with salt and pepper, mixing well to combine. Remove from heat.
  • In a separate bowl, mix the Pepper Jack cheese and half of the cheddar cheese.
  • Take a flour tortilla and spoon about 1/4 cup of the chicken mixture into the center. Sprinkle with a tablespoon of the cheese mixture, then roll it up tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat until all tortillas are filled.
  • Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas. Sprinkle the remaining cheddar cheese on top.
  • Cover the baking dish with foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
  • Once cooked, remove from oven and let it sit for a few minutes before serving.
  • Garnish with fresh cilantro before serving.

Notes

Garnish with fresh cilantro for added flavor.
Keyword cheese, chicken, enchiladas, spicy