This chicken enchiladas recipe is a Mexican-inspired casserole of meat-stuffed flour tortillas covered with a mild, creamy chile sauce and cheese.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
797 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish with nonstick spray.
Step 2
Place chicken breasts in a large saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 15 minutes. Remove from the saucepan, drain, and shred with 2 forks.
Step 3
Place shredded chicken into a large bowl. Add 1 (8-ounce) package Colby-Monterey Jack cheese and canned green chilies. Mix well.
Step 4
Spoon about 3 tablespoons chicken mixture in a line down the center of each tortilla and fold tortilla in half, enclosing filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place each enchilada, seam-side down, into the prepared baking dish.
Step 5
Whisk together condensed soup, half-and-half, chicken broth, and about 1/3 of the remaining Colby-Monterey Jack cheese package in another large bowl until well combined. Pour over enchiladas, then sprinkle remaining Colby-Monterey Jack cheese over the top. Let stand for 10 to 15 minutes.
Step 6
Bake in the preheated oven until bubbly and cheese topping is melted and beginning to brown, about 25 minutes.
Ingredients
1 cup chicken broth
nonstick cooking spray
8 skinless, boneless chicken breast halves
1 (8 ounce) package shredded Colby-Monterey Jack cheese
2 cups half and half
2 (10.75 ounce) cans cream of chicken soup
24 flour tortillas
0.5 (4 ounce) can chopped green chile peppers, drained
