Prep: 25 min. / Cook: 25 min.
Yield: 15-24 enchiladas
2-3 cooked full boneless, skinless chicken breasts (4-6 half breasts), shredded or chopped
1 large onion, chopped
1 lb. cheddar cheese, grated (reserve 1 cup)
2 small cans diced green chilies (mild)
2 cans cream of chicken soup
1 pint half and half
1 cup chicken broth (or 1 cup water + 2 bouillon cubes)
Mix together chicken, onion, cheese (minus reserved cup), and chilies. Fill flour tortillas and place in baking pans or dishes.
Mix cream of chicken soup, half and half, and broth. Pour over enchiladas.
Sprinkle reserved cheese over enchiladas and bake, uncovered, at 350F for 25 minutes.
Notes:
- I prefer to chop the raw chicken and saute it with the onion. It helps to tone down the onion flavor.
- Sometimes I add more cheese than it calls for.
- I usually spray the baking pans with cooking spray before putting the enchiladas in them.
- These freeze well. Just take them out of the freezer about 30 minutes ahead of time and increase baking time by about 5 minutes.
- We have made these with a pepper jack/cheddar cheese mix, but we decided that using just the cheddar is best.
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