Creamy Chicken Enchiladas

Follow our step-by-step guide on how to make Creamy Chicken Enchiladas.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   While the oven warms up, lightly coat an 11x15-inch baking dish with nonstick spray to ensure your enchiladas slide out effortlessly.

3. Step 3

   In a large saucepan, place the chicken breasts and cover them with just enough water.

4. Step 4

   Bring the water to a rolling boil over medium heat, then lower the heat to medium-low and let the chicken simmer until it’s fully cooked, which should take about 15 minutes.

5. Step 5

   Once done, remove the chicken, drain it, and shred it using two forks for that perfect texture.

6. Step 6

   In a spacious bowl, combine the shredded chicken with a package of Colby-Monterey Jack cheese and, if you like a little kick, add drained green chile peppers.

7. Step 7

   Mix everything together until it’s well blended.

8. Step 8

   Now, take a tortilla and spoon approximately 3 tablespoons of the chicken mixture down the center.

9. Step 9

   Fold the tortilla in half to encase the filling, then roll it up tightly from the filled side to create a delightful cylinder.

10. Step 10

    Place each rolled enchilada seam-side down in your prepared baking dish.

11. Step 11

    In another bowl, whisk together cream of chicken soup, half-and-half, chicken broth, and about a third of the remaining Colby-Monterey Jack cheese until the mixture is smooth and creamy.

12. Step 12

    Pour this luscious sauce over the enchiladas, then sprinkle the rest of the cheese on top.

13. Step 13

    Let the dish rest for 10 to 15 minutes to allow the flavors to meld beautifully before baking.

14. Step 14

    Slide the baking dish into your preheated oven and let it bake for around 25 minutes, or until the enchiladas are bubbling with joy and the cheese is melted and lightly golden.

15. Step 15

    Enjoy the comforting aroma as your kitchen transforms into a haven of deliciousness!.