Description
A simple but tasty enchilada recipe. A family favorite.
Ingredients
- 8 skinless, boneless chicken breast halves
- 1 (8 ounce) package shredded Colby-Monterey Jack cheese
- ½ (4 ounce) can chopped green chile peppers, drained (Optional)
- 24 flour tortillas
- 2 (10.75 ounce) cans cream of chicken soup
- 2 cups half and half
- 1 cup chicken broth
- 1 (8 ounce) package shredded Colby-Monterey Jack cheese, divided
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 11×15-inch baking dish.
- Place the chicken breasts in a saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until the chicken is no longer pink in the center
- about 15 minutes. Remove from the pan
- drain
- and shred with two forks. Place the shredded chicken into a bowl and mix with 8 ounces of Colby-Monterey Jack cheese and canned green chilies.
- Spoon about 3 tablespoons of chicken mixture in a line down the center of each tortilla and fold the tortilla in half
- enclosing the filling. Starting at the filled side
- roll the folded tortilla into a cylinder. Place the rolls into the prepared baking dish with the seam sides down.
- In a bowl
- whisk together the soup
- half-and-half
- chicken broth
- and about 1/3 of the 2nd package of shredded Colby-Monterey Jack cheese. Pour the sauce over the enchiladas
- sprinkle remaining Colby-Monterey Jack cheese over the casserole
- and let stand for 10 to 15 minutes.
- Bake in the preheated oven until bubbling and the cheese topping is melted and beginning to brown
- about 25 minutes.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 12