Recipe by swannkitten
"A simple but tasty enchilada recipe. A family favorite."
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skinless, boneless chicken breast halves
1 (8 ounce) package
shredded Colby-Monterey Jack cheese
1/2 (4 ounce) can
chopped green chile peppers, drained
2 (10.75 ounce) cans
cream of chicken soup
half and half
1 (8 ounce) package
shredded Colby-Monterey Jack cheese, divided
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...
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.
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.
very easy, and yummy
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.
Delicious! I put the oven on broil for only a few minutes before taking it out of the oven which crisped it up nicely.
Chicken was bland, tortillas were soggy from the sauce. My family did not like this recipe.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma Kay's Chicken Enchiladas
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 642
** Calories from Fat: 254
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