Step 1: Begin by preparing your chicken. If using raw chicken breasts, boil or bake them until fully cooked, then shred them. For a quick option, shred a rotisserie chicken. Place the shredded chicken in a large bowl. Ensure you have about 3-4 cups of shredded chicken for your Green Chile and Pepper Jack Cheese Chicken Enchiladas.
Step 2: In the bowl with the shredded chicken, add the diced green chiles (drained), half of the shredded Pepper Jack cheese, and half of the cream cheese. Mix these ingredients thoroughly until everything is well combined and the cream cheese is evenly distributed. This forms the flavorful core of your Green Chile and Pepper Jack Cheese Chicken Enchiladas.
Step 3: Prepare the sauce. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the chicken broth and heavy cream until the mixture is smooth and lump-free. Bring it to a simmer, stirring occasionally, until the sauce thickens. Season with salt, black pepper, and garlic powder to taste.
Step 4: Once the sauce has thickened, stir in the remaining half of the cream cheese until it's fully melted and the sauce is smooth and creamy. This is the luscious green chile cream sauce that will generously coat your Green Chile and Pepper Jack Cheese Chicken Enchiladas.
Step 5: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pour about half a cup of the prepared sauce onto the bottom of the baking dish, spreading it evenly. This prevents the tortillas from sticking and adds extra moisture to your Green Chile and Pepper Jack Cheese Chicken Enchiladas.
Step 6: Warm the tortillas slightly to make them more pliable and prevent tearing. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by quickly dipping them in a shallow pan of warm sauce. This step is crucial for perfectly rolled Green Chile and Pepper Jack Cheese Chicken Enchiladas.
Step 7: Take one warmed tortilla and spoon a generous amount of the chicken and cheese mixture down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in the dish. Don't overcrowd the pan; ensure there's enough space for even baking of your Green Chile and Pepper Jack Cheese Chicken Enchiladas.
Step 8: Pour the remaining green chile cream sauce evenly over the rolled enchiladas. Make sure every enchilada is well-covered. Sprinkle the remaining shredded Pepper Jack cheese over the top of the sauce. This final layer of cheese will melt into a golden, bubbly crust.
Step 9: Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the cheese on top is melted and lightly golden. For an extra browned top, you can briefly broil for 1-2 minutes, watching carefully to prevent burning. Let your Green Chile and Pepper Jack Cheese Chicken Enchiladas rest for 5-10 minutes after baking before serving.