Dear Savages,

The first time I had these Creamy Cheesy White Chicken Enchiladas I was hooked. They are made with green chili enchilada sauce, I use the Las Palmas brand and it is the best! The pepper-jack cheese in the recipe just gives them a hint of spice.

I love cooking and I really love it when I get to cook with friends. There is a special connection created in a kitchen and for me a kitchen is the heart of any home. I have been making this recipe for over 15 years but I got the recipe from my very good friend Raquel, whom I recently got to visit at her home in Idaho. We cooked these enchiladas together and there were pieces of the recipe I had tweaked over the years (like shredding the pepper jack vs. cubing it) and parts she had tweaked (like using Colby Jack cheese on top vs. Monterey Jack) so it was nice to reconnect with the source before I shared the recipe with you!

These Creamy Cheesy White Chicken Enchiladas are great to make if you are feeding a crowd, doing a meal-train dinner or want to make a dinner you will have leftovers with. I am giving you the recipe doubled as that is how I typically make it. I have also used my Foodsaver, frozen the leftovers and then reheated them in the oven when I needed a quick meal.

You will want to bake these in a deep ceramic bakeware pan. Ceramic is nice to bake in for several reasons but the main one is your food cooks more evenly resulting in a better taste. Ceramic is nonporous so it won’t absorb any bacteria or flavor from your food. This is a great pan for Lasagna too!

From my kitchen to yours,

Jen

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Chicken Enchiladas are great idea for dinner

Creamy Cheesy White Chicken Enchiladas

Print Recipe

The first time I had these Creamy Cheesy White Chicken Enchiladas I was hooked. They are made with green chili enchilada sauce which has a milder flavor and the pepper-jack cheese in the recipe just gives them a hint of spice.

Total Time: 55 Minutes
Yield: 8 Enchiladas

Ingredients

Chicken Breast, 2 lbs.
Tillamook Pepper Jack Cheese, 32 Oz.
Las Palmas Mild Green Chile Enchilada Sauce, 28 Oz. 2 cans
Burrito Size Tortillas, 8 Count
Colby-Jack Shredded Cheese, 2lb. bag

Serve With:

Pinto Beans, 2 cans
Mexican Rice

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Instructions

Preheat oven to 350 degrees
Fill a large stock pot with water and set the water on the oven to start boiling the water. When the water is boiling add in the raw chicken and boil for 15 – 20 minutes until the chicken shreds easily
While the chicken is cooking cut your pepper-jack cheese into cubes and place the cheese cubes into a large mixing bowl
Shred the cooked chicken and put the chicken in the bowl with the cheese
Add the enchilada sauce to large mixing bowl with the chicken and cheese and stir everything together to create the enchilada filling
Evenly disburse the enchilada filling amongst the tortillas and then roll each tortilla and place it in the pan to create your enchiladas. Cover the enchiladas with the second can of enchilada sauce, making sure the sauce evenly covers the tortillas.
Cover the enchiladas evenly with cheese
Bake the enchiladas for 30 minutes at 350 degrees and then set oven temperature to broil and bake an additional 2-5 minutes until the cheese is toasted to your preference
Add your topping preferences and enjoy!