Chicken Enchiladas

Introduction

Chicken Enchiladas are a delicious and comforting dish that my family loves. Filled with tender chicken, cheese, and wrapped in soft tortillas, they are perfect for any dinner. Plus, they are easy to make!

Why Make This Recipe

Why make Chicken Enchiladas? Because they are simple, tasty, and loved by everyone at the table! You can enjoy them on busy weeknights or save them for a special family gathering. This recipe is sure to become a go-to in your kitchen.

How to Make Chicken Enchiladas

Ingredients:

nonstick spray
8 skinless boneless chicken breast halves
2 8-ounce packages shredded Colby Monterey Jack cheese
1/2 4-ounce can chopped green chile peppers (drained, optional)
24 flour tortillas
2 10.5-ounce cans cream of chicken soup
2 cups half and half
1 cup chicken broth

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Grease an 11×15 inch baking dish with nonstick spray.
Place chicken breasts in a large saucepan with enough water to barely cover them. 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 saucepan, drain, and shred the chicken with 2 forks.
In a large bowl, mix the shredded chicken with 1 package of Colby Monterey Jack cheese and the chopped green chilies (if using).
Spoon about 3 tablespoons of the chicken mixture down the center of each tortilla and fold it in half, enclosing the filling. Roll the folded tortilla into a cylinder.
Place each enchilada seam side down in the prepared baking dish.
In another bowl, whisk together the cream of chicken soup, half and half, chicken broth, and about 1/3 of the remaining cheese until well combined.
Pour this mixture over the enchiladas, then sprinkle the rest of the cheese on top.
Let the dish stand for 10 to 15 minutes.
Bake in the preheated oven until bubbly and the cheese topping is melted and beginning to brown, about 25 minutes.

How to Serve Chicken Enchiladas

Serve Chicken Enchiladas hot from the oven with your favorite toppings like sour cream, salsa, or chopped cilantro. They pair wonderfully with a side salad or Mexican rice.

How to Store Chicken Enchiladas

Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze cooked enchiladas for up to 3 months. Just thaw them overnight in the fridge before reheating.

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Tips to Make Chicken Enchiladas

Shred the chicken while it’s warm for easier handling.
Feel free to customize your enchiladas with beans or other veggies for extra flavor.
Let the enchiladas stand for a bit before serving to help them hold their shape.

Variation

You can swap the chicken for shredded beef or even use cooked beans for a vegetarian option. Different cheeses can also change up the flavor!

FAQs

Q: Can I make these enchiladas ahead of time?
A: Yes! You can prepare them in advance and refrigerate them before baking. Just add a few extra minutes to the baking time if they are cold.

Q: What can I use instead of Colby Monterey Jack cheese?
A: You can use any cheese you like, such as cheddar or pepper jack for a spicy kick.

Q: Can I use corn tortillas instead of flour?
A: Yes! Corn tortillas work great, but you may want to warm them up first to prevent cracking when rolling.