Chicken Enchiladas
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| Author: Recipleased | Posted in All Recipes, Chicken Recipes | 
(2 votes, average: 3.5 out of 5)
Loading ...For this recipe I like to use poached chicken breasts, but you could easily substitute already cooked rotisserie chicken to save time. Additionally, you can make the enchiladas the day before, store in the refrigerator and cook just before serving.
In a large bowl, combine:
3 1/2 cups diced or shredded cooked chicken
1 cups sour cream
1 10oz can cream of chicken soup
1 4oz cans of chopped green chiles, drained
3 bunches of green onions, chopped
3/4 cup shredded Colby Jack cheese
1/4 cup chicken or vegetable broth
Grease a 13×9 inch baking pan. Place about three tablespoons of chicken mixture into flour or corn tortilla and roll up, placing seam side down. Fill pan, repeating with tortillas (should use 8-10 tortillas, depending upon how full they are). Once pan is filled tightly with tortillas, sprinkle evenly with an additional 3/4 cup of shredded Colby Jack cheese and any remaining chicken mixture. Bake, covered with foil, at 325 degrees for 30 minutes. Bake, uncovered, for an additional 10 minutes or until cheese is melted on top. Let stand 5 to 10 minutes before serving.
Serves 6-8
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