Green Chili Chicken Enchiladas

READY IN: 1hr 30mins




  • Turn on oven to lowest setting.
  • Wrap tortilla shells in foil, place in oven to soften (not too long or they will be very brittle).
  • Mix together green chili, red bell pepper, cream cheese, sour cream, salt, pepper and cayanee pepper until smooth.
  • Add shredded chicken and coat.
  • In a baking dish, coat the bottom with some of the enchilada sauce (just enough to coat).
  • Take out the flour shells spoon a tablespoon of enchilada sauce inside then fill with the chicken mixture (about 2 Tbs or whatever fulliness you like) and roll.
  • Place in the pan and continue until the mixture is gone.
  • Top with remaining enchilada sauce then pepper jack cheese and cheddar.
  • Cover dish with foil and bake at 350 for 60 min (or until cheese& sauce is bubbling).
  • This dish can be easily made ahead of time; I usually make this in the morning, so I'll I have to do is bake an hour before my hubby gets home from work.
  • It's also a great dish to make when you've had roasted chicken the night before and want to use the leftovers.