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Creamy White Chicken Enchiladas with Pepper Jack Cheese Recipe

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4.3 from 7 reviews

Creamy White Chicken Enchiladas with Pepper Jack Cheese are a flavorful and comforting Tex-Mex dish featuring tender shredded chicken enveloped in warm flour tortillas and smothered in a rich, cheesy cream of chicken sauce. Topped with melted pepper jack cheese and fresh garnishes like avocado, cilantro, and lime, these enchiladas are perfect for a quick and easy weeknight dinner that delivers both creamy texture and spicy zest.

Ingredients

For the Sauce and Filling

  • 2 cans condensed cream of chicken soup, reduced sodium (10.5 ounces each)
  • 1 cup shredded pepper jack cheese (jalapeño flavor)
  • 3 cups shredded cooked chicken (leftover or rotisserie chicken)

For the Enchiladas

  • 6 flour tortillas, 7 inches each
  • 4 cups shredded pepper jack cheese (jalapeño flavor), divided (1 cup for sauce, ⅓ cup per enchilada, and 2 cups for topping)

For Garnish

  • Chopped avocado
  • Chopped chives
  • Sliced jalapeños
  • Sour cream
  • Salsa
  • Fresh cilantro
  • Lime wedges

Instructions

  1. Preheat Oven: Preheat your oven to 400 ºF to prepare it for baking the enchiladas.
  2. Prepare Sauce: In a large frying pan, combine both cans of condensed cream of chicken soup and 1 cup of shredded pepper jack cheese. Heat over medium-high, stirring occasionally, until the cheese has completely melted into the soup and the sauce becomes smooth.
  3. Add Chicken and Simmer: Stir the shredded chicken into the cheese and soup mixture. Reduce the heat to medium-low and let it simmer for 10 minutes, stirring occasionally to blend flavors and heat through.
  4. Assemble Enchiladas: Place one flour tortilla flat in a baking dish. Spoon about ⅓ cup of the chicken and sauce mixture onto the center of the tortilla, then sprinkle ⅓ cup of shredded pepper jack cheese on top. Roll the tortilla tightly around the filling and place it seam side down in the baking dish. Repeat this process with the remaining tortillas. If desired, spread any leftover sauce around the enchiladas in the dish to keep them softer.
  5. Add Cheese Topping: Sprinkle the remaining 2 cups of shredded pepper jack cheese evenly over the top of the assembled enchiladas.
  6. Bake: Place the baking dish in the preheated oven and bake for 7 to 10 minutes, or until the cheese on top is fully melted and bubbly. For crispier tortillas, skip adding extra sauce on top before baking.
  7. Cool: Remove the enchiladas from the oven and allow them to rest for 5 minutes. This helps the filling set slightly and makes the enchiladas easier to serve.
  8. Serve with Toppings: Garnish the enchiladas with your choice of chopped avocado, chives, sliced jalapeños, sour cream, salsa, fresh cilantro, or lime wedges to add freshness and enhance the flavor.

Notes

  • Using leftover or rotisserie chicken saves time and adds great flavor.
  • For a spicier dish, add additional sliced jalapeños inside the enchiladas before rolling.
  • If you prefer crispier tortillas, avoid adding leftover sauce on top before baking.
  • Make sure to let the enchiladas rest after baking to avoid spilling the filling when serving.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.

Find it online: https://dishcooks.com/creamy-white-chicken-enchiladas-with-pepper-jack-cheese-recipe/