Recipe: Perfect Green Chile Pepper Jack Chicken Enchiladas

Green Chile Pepper Jack Chicken Enchiladas.

You can cook Green Chile Pepper Jack Chicken Enchiladas using 9 ingredients and 4 steps. Here is how you cook that.

You need 2 can of 28 oz. Cans of fully cooked chicken, no water added. Rotisserie chicken is fine to use as well..
You need 3 packages of at least 10 medium tortillas (Normal Quesadilla size not jumbo not small).
Prepare 3 can of small green Chile enchilada sauce.
It's 2 can of 4 oz. small diced green chile?s.
You need 1 can of 4.25 oz. small chopped olives.
You need 3/4 cup of sour cream.
You need 1 tsp of cumin powder.
It's 1 bunch of fresh cilantro chopped.
You need 2 lb of Pepper Jack Cheese shredded.

Preheat oven to 350°F..
I like to warm up my shells with a little oil before preparing them for filler..
Cook and shred your chicken. Shred with two forks and let cool. Put shredded chicken in large bowl and add 1/2 cup of enchiladas sauce (save the rest), handful of cheese, add green Chile's, 1 small can chopped olives, 3/4 cup of sour cream, 1tsp of cumin, a handful of chopped cilantro and salt and pepper to taste. Roll the chicken mixture into the tortillas and place in a greased casserole dish. Pour the remaining enchilada sauce on top and spread evenly. (Do step 4). I served with a side a sour cream. This makes two casserole dish servings. For one casserole dish do the following.....Cut tortillas down to two packages, use 1 can of diced green chilies, 1/2 teaspoon of cumin, 1 pound of Pepper Jack Cheese shredded. Enjoy!.
Bake for 30 minutes and add the rest of the cheese on top for the last 5 minutes..

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