Step 1

Start by boiling the chicken breasts in a large pot of water with one bouillon cube until they are cooked through, which usually takes about 10-15 minutes.

Step 2

Once the chicken is cooked, remove it from the pot and use a hand mixer to shred it into small, bite-sized pieces. Set the shredded chicken aside for later.

Step 3

In a skillet, melt the butter and olive oil over medium heat. Add the chopped onions, taco seasoning, green chilies, diced jalapeños, and the brine from the jalapeño jar. Sauté the mixture until the onions are golden and the flavors have melded together.

Step 4

Lower the heat and add the cream cheese to the skillet. Stir it continuously until it is fully melted and incorporated with the other ingredients, creating a creamy pan sauce.

Step 5

In a separate bowl, combine the shredded chicken, Colby jack cheese, and the pan sauce. Mix everything together until well combined, ensuring that the chicken is evenly coated with the sauce.

Step 6

Preheat your oven to 375°F (190°C). Spray a 9x13-inch baking dish with cooking spray or use Pam.

Step 7

Take the burrito-size tortillas and spoon a generous amount of the chicken mixture onto each one. Roll the tortillas tightly, ensuring the filling is well sealed.

Step 8

Place the rolled enchiladas side by side in the prepared baking dish. Pour the enchilada sauce over the top, covering the enchiladas completely. Sprinkle the freshly shredded cheddar cheese over the sauce.

Step 9

Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the cheese is golden and bubbly.

Step 10

Once baked, remove the enchiladas from the oven and let them cool for a few minutes. Serve them hot and garnish with your favorite toppings like chopped cilantro, sour cream, or diced tomatoes.