adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Grandma Kay's Chicken Enchiladas
Grandma Kay's Chicken Enchiladas
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Mexican-inspired chicken-stuffed tortilla casserole with creamy sauce and cheese, a bubbly family favorite.
Ingredients:
  • 8 skinless, boneless chicken breast halves
  • 1 (8 ounce) package shredded Colby-Monterey Jack cheese
  • 0.5 (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
  • 1 (8 ounce) package shredded Colby-Monterey Jack cheese, divided
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) while you generously grease an 11x15-inch baking dish.
  • In a saucepan, simmer chicken breasts in water until cooked through, about 15 minutes. Drain, shred with forks, then mix in a bowl with 8 ounces of Colby-Monterey Jack cheese and canned green chilies.
  • Fill each tortilla with a line of the chicken mixture and fold it in half, then roll it into a cylinder. Arrange the rolls in the baking dish with the seam sides facing down.
  • Mix the soup, half-and-half, chicken broth, and one-third of the second package of shredded Colby-Monterey Jack cheese in a bowl. Pour the mixture over the enchiladas, top with the rest of the cheese, and allow it to sit for 10-15 minutes before serving.
  • Bake until the cheese is bubbly, melted, and lightly browned, for approximately 25 minutes in the preheated oven.

Similar Recipes