Grandma Kay's Chicken Enchiladas
Recipe information
Recipe Icon - Master recipes
Cooking:
15 min.
Recipe Icon - Master recipes
Servings per container:
12
Recipe Icon - Master recipes
Source:

Ingredients for - Grandma Kay's Chicken Enchiladas

1. Skinless, boneless chicken breast halves - 8
2. Shredded Colby-Monterey Jack cheese - 1 (8 ounce) package
3. Chopped green chile peppers, drained (Optional) - ½ (4 ounce) can
4. Flour tortillas - 24
5. Cream of chicken soup - 2 (10.75 ounce) cans
6. Half and half - 2 cups
7. Chicken broth - 1 cup
8. Shredded Colby-Monterey Jack cheese, divided - 1 (8 ounce) package

How to cook deliciously - Grandma Kay's Chicken Enchiladas

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Bake in the preheated oven until bubbling and the cheese topping is melted and beginning to brown, about 25 minutes.