Green Chile Pepper Jack Chicken Enchiladas

Ingredients

• 12 cup cooked, shredded chicken(280g)
• 24 oz diced green chiles(113g)
• 31 cup sour cream(240g)
• 41.5 cup shredded pepper jack cheese(170g)
• 50.5 cup shredded pepper jack cheese (for topping)(57g)
• 60.5 teaspoon garlic powder(1.5g)
• 70.5 teaspoon cumin(1g)
• 80.25 teaspoon salt(1.5g)
• 90.25 teaspoon black pepper(0.5g)
• 108 flour tortillas(320g)
• 1110 oz green enchilada sauce(284g)
• 122 tablespoon chopped cilantro (optional, for garnish)(6g)
• 132 green onions (optional, for garnish)(30g)
• 141 jalapeños (optional, for garnish)(15g)

Instructions

1. 1Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. 2In a large bowl, combine shredded chicken, diced green chiles, sour cream, 1½ cups shredded pepper jack cheese, garlic powder, cumin, salt, and black pepper.
3. 3Spoon the mixture evenly into each tortilla. Roll them up and place seam-side down in the prepared baking dish.
4. 4Pour green enchilada sauce evenly over the top of the rolled tortillas. Sprinkle with additional pepper jack cheese.
5. 5Bake uncovered for 20–25 minutes, or until hot and bubbly with melted cheese on top.
6. 6Let sit for a few minutes. Garnish with cilantro, green onions, or jalapeños if desired. Serve warm.