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Authentic Chicken Enchiladas

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
70 min
SERVINGS
12 servings
Dinner
Authentic Chicken Enchiladas
Ingredients
  • nonstick cooking spray
  • 8 skinless, boneless chicken breast halves
  • 1 (8 ounce) package shredded Colby-Monterey Jack cheese
  • 1/2 (4 ounce) can chopped green chile peppers, drained
  • 24 flour tortillas
  • 2 (10.75 ounce) cans cream of chicken soup
  • 2 cups half and half
  • 1 cup chicken broth
Instructions
1
Begin by preheating the oven to a high temperature of 350 degrees F (175 degrees C).
2
Next, grease an 11x15-inch baking dish with a non-stick cooking spray to prevent food from sticking.
3
In a large container, place the chicken breasts and add enough water to cover them just barely. Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to a lower level and let it simmer for about 15 minutes or until the chicken is no longer pink in the center.
4
Remove the cooked chicken from the saucepan and drain off any excess water using a fork to shred it.
5
In a separate container, combine the shredded chicken with 1 (8-ounce) package of Colby-Monterey Jack cheese and canned green chilies. Mix the ingredients thoroughly until well combined.
6
Using a spoon, place about 3 tablespoons of the chicken mixture along the center of each tortilla and fold it in half to enclose the filling.
7
Roll the folded tortillas into cylinders, starting from the filled side, and place each one seam-side down in the prepared baking dish.
8
In another container, whisk together condensed soup, half-and-half, chicken broth, and about 1/3 of the remaining Colby-Monterey Jack cheese package until well combined.
9
Pour this mixture over the enchiladas in the baking dish and sprinkle with the remaining Colby-Monterey Jack cheese.
10
Allow the mixture to sit for 10 to 15 minutes before baking in the preheated oven until it's bubbly and the cheese topping is melted and starting to brown, about 25 minutes.