The first time I had these Ultimate Creamy Cheesy White Chicken Enchiladas, I was hooked! Made with green chili enchilada sauce (I use Las Palmas – it’s the best!), and a hint of spice from the pepper-jack cheese, these enchiladas are a crowd-pleaser.
“Good food is all about bringing people together, and nothing does that like a plate of enchiladas.”
– Jennifer Markle
Cooking with Friends: The Heart of the Kitchen
I’ve been cooking for years, but what I love even more is cooking with friends. There’s a special connection that happens in the kitchen, and for me, the kitchen is the heart of any home. I first got this recipe from my good friend Raquel over 15 years ago. During a recent visit to her home in Idaho, we cooked these Ultimate Creamy Cheesy White Chicken Enchiladas together, and it was amazing to see how our tweaks over the years have shaped the dish. She uses Colby Jack cheese on top instead of Monterey Jack, and I prefer to shred the pepper-jack cheese instead of cubing it. It was so great to reconnect with Raquel and share this recipe with all of you!
Perfect for a Crowd or Leftovers
These Creamy Cheesy White Chicken Enchiladas are perfect for feeding a crowd, preparing a meal-train dinner, or making enough leftovers for another meal. I’ve included the doubled recipe because that’s how I typically make it.
Baking with Pampered Chef Tools
Here are some Pampered Chef tools (affiliate links) that can help make making these Creamy Cheesy White Chicken Enchiladas easier:
- Ceramic Baker $65
- Why it’s great: Perfect for baking your enchiladas! The ceramic material ensures even cooking, so your dish will come out perfectly every time. It’s also non-porous, meaning it won’t absorb flavors from previous dishes, making it ideal for cheesy, saucy recipes like this one.
- Mix ‘N Scraper $18
- Why it’s great: This tool is fantastic for mixing and scraping all your ingredients together. Whether you’re stirring the chicken, cheese, and sauce or scraping down the sides of your mixing bowl, this tool helps you get every last bit of the filling out without scratching your cookware.
- Can Opener $29.50
- Why it’s great: If you’re using canned green chili enchilada sauce, the Pampered Chef Can Opener makes it effortless to open without leaving sharp edges. Its ergonomic handle makes it easy to use, even with slippery cans.
- Food Chopper $45
- Why it’s great: If you’re cubing or chopping the chicken for your enchiladas, this tool can make it super quick and easy. It’s a great way to chop your chicken into small, uniform pieces without using a knife.
- Grater $55
- Why it’s great: Grate your own pepper jack cheese (or any other cheese) using this tool! It’s much fresher and flavorful than pre-shredded cheese, and the Pampered Chef Grater is perfect for getting the right consistency every time.
- Silicone Scoop & Serve Spatula $16
- Why it’s great: This spatula is a great tool for serving the enchiladas once they come out of the oven!
From my kitchen to yours,
Jen
Be sure to check out other delicious recipes on the Savory Savage Posts page. Don’t forget to Pin this recipe to your favorite board so you can make it again!
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The Creamy Cheesy White Chicken Enchiladas
These Ultimate Creamy Cheesy White Chicken Enchiladas are a family favorite, packed with flavor and perfect for feeding a crowd. Made with tender chicken, a creamy sauce, and a blend of cheeses, these enchiladas are a comforting and satisfying meal. Ideal for busy weeknights, meal prep, or special occasions, they’re sure to become a go-to dish in your kitchen!
- 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
Instructions
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Preheat oven to 350 degrees
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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
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While the chicken is cooking cut your pepper-jack cheese into cubes and place the cheese cubes into a large mixing bowl
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Shred the cooked chicken and put the chicken in the bowl with the cheese
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Add the enchilada sauce to large mixing bowl with the chicken and cheese and stir everything together to create the enchilada filling
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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.
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Cover the enchiladas evenly with cheese
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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
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Add your topping preferences and enjoy!
Notes
Savory Savage is a reader-supported site and any affiliate links may result in commissions at no additional cost to you.
- Prep Time: 20 Minutes
- Cook Time: 35 Minutes
- Category: Enchiladas
- Method: Oven
- Cuisine: Mexican
