You can use regular jack cheese, instead of pepper jack, if you like your food mild. I cook the chicken in my slow cooker for this and then shred using my stand mixed, but you could also buy a rotisserie chicken and shred the meat to make this even easier.

To make this #dinnerdoneby9am I fully prepare the enchiladas in the morning without baking, refrigerate all day, then bake just prior to serving.

-3 cups shredded chicken
-1 Tbsp olive oil
-1 onion, diced
-4 cloves garlic, minced
-2 cups chicken broth, divided use
-1 can great northern beans, drained and rinsed
-2 tsp cumin, divided use
-1 tsp salt
-1/2 tsp pepper
-4 Tbsp hot sauce (I prefer Tabasco brand green/ jalapeno hot sauce in this)
-10-12 tortillas
-2 (7 oz) cans green chiles, divided use
-4 oz cream cheese, softened to room temperature
-1.5 cups shredded pepper jack cheese, divided use
-1/2 lb baby spinach
-chopped cilantro and scallions for garnish

Saute onion in olive oil over medium high heat for 5 minutes. Add garlic and saute 1 additional minute. Add chicken, 1 can chiles, 1.5 tsp cumin, 1/2 tsp pepper, 1 tsp salt, white beans, 4 Tbsp hot sauce, and 1/2 cup chicken broth. Stir and heat through. Add spinach and cook, stirring intermittently until spinach is wilted about 5 minutes. Remove from heat and stir in 1/2 cup pepper jack cheese.

In a separate pot, combine cream cheese and remaining can of chiles over medium heat. Cook, stirring regularly, until cream cheese is completely melted. Stir in remaining 1.5 cups chicken broth, and 1/2 tsp cumin. Remove from heat.

Layer 1/2 cup of sauce on the bottom of a greased 13×9 pan. Spoon chicken into tortillas, roll up, and place seam side down in pan. Once all enchiladas are placed in pan, pour sauce over top. Top with remaining 1 cup shredded pepper jack. Bake at 350 for 20-30 minutes. Top with chopped scallions and cilantro.