Grandma Kay's Chicken Enchiladas

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish with nonstick spray. (Prep time: 5 minutes)

Recipe View Place chicken breasts in a large saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 15 minutes. Remove from the saucepan, drain, and shred with 2 forks. (Cook time: 20 minutes)

Recipe View Place shredded chicken into a large bowl. Add 1 (8-ounce) package Colby-Monterey Jack cheese and canned green chilies. Mix well. (Prep time: 5 minutes)

Recipe View Spoon about 3 tablespoons chicken mixture in a line down the center of each tortilla and fold tortilla in half, enclosing filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place each enchilada, seam-side down, into the prepared baking dish. (Assembly time: 20 minutes)

Recipe View Whisk together condensed soup, half-and-half, chicken broth, and about 1/3 of the remaining Colby-Monterey Jack cheese package in another large bowl until well combined. Pour over enchiladas, then sprinkle remaining Colby-Monterey Jack cheese over the top. Let stand for 10 to 15 minutes. (Prep time: 10 minutes, Stand time: 10-15 minutes)

Recipe View Bake in the preheated oven until bubbly and cheese topping is melted and beginning to brown, about 25 minutes. (Bake time: 25 minutes)