A simple but tasty enchilada recipe. A family favorite.

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

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

    Advertisement
  • 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.

  • 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.

  • 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.

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

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

642 calories; 28.2 g total fat; 96 mg cholesterol; 1195 mg sodium. 61.3 g carbohydrates; 34.7 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/09/2010
Wonderful recipe! I have 8 kids and even the pickiest loved this recipe!!! The only thing I'd do differently is double the sauce but only because I used 2 smaller pan... Read More
(31)

Most helpful critical review

Rating: 3 stars
06/10/2010
i think these enchiladas could have been great with a different sauce. nobody in the family liked it...i think it was too cheesy/creamy tasted like i'd melted velveeta over it. the chicken mixture was a hit though my hubby and kids were digging it out of the tortillas and eating it anyway. i'm going to use the leftovers and start over with an enchilada sauce this time. Read More
(28)
19 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
06/09/2010
Wonderful recipe! I have 8 kids and even the pickiest loved this recipe!!! The only thing I'd do differently is double the sauce but only because I used 2 smaller pan... Read More
(31)
Rating: 5 stars
06/09/2010
Wonderful recipe! I have 8 kids and even the pickiest loved this recipe!!! The only thing I'd do differently is double the sauce but only because I used 2 smaller pan... Read More
(31)
Rating: 3 stars
06/10/2010
i think these enchiladas could have been great with a different sauce. nobody in the family liked it...i think it was too cheesy/creamy tasted like i'd melted velveeta over it. the chicken mixture was a hit though my hubby and kids were digging it out of the tortillas and eating it anyway. i'm going to use the leftovers and start over with an enchilada sauce this time. Read More
(28)
Advertisement
Rating: 5 stars
06/11/2010
Really quite good! I prefer enchiladas to be creamy and cheesy so this was great. And pretty easy to make. I prepared the chicken in advance so when it was time to make dinner it came together quickly. Looking forward to eating leftovers tomorrow. Read More
(26)
Rating: 5 stars
06/07/2010
very easy and yummy Read More
(18)
Rating: 4 stars
11/03/2010
I made this recipe last night for company and had never made enchiladas before. Everyone loved them and even took leftovers home. Would make this recipe again. Very good. Read More
(10)
Advertisement
Rating: 5 stars
07/01/2010
Delicious! I put the oven on broil for only a few minutes before taking it out of the oven which crisped it up nicely. Read More
(6)
Rating: 5 stars
02/07/2013
These enchiladas were moist and cheesy-I can't imagine even the pickiest eater not loving them. It made a big pan of them-plenty for a very large family or guests. I will make these again. Read More
(5)
Rating: 1 stars
09/27/2010
Chicken was bland tortillas were soggy from the sauce. My family did not like this recipe. Read More
(3)
Rating: 5 stars
04/04/2015
I love to use a rotisserie chicken to speed up the process. Read More
(2)