Grandma Kay's Chicken Enchiladas

Ingredients

• nonstick spray
• 8 skinless , boneless chicken breast halves
• 2 packages shredded Colby-Monterey Jack cheese , 8 ounce
• 0.5 cans chopped green chile peppers , 4 ounce
• 24 flours tortillas
• 2 cans cream of chicken soup , 10.5 ounce
• 2 cups half-and-half
• 1 cup chicken broth

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish with nonstick spray.

2. 2

   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.

3. 3

   Place shredded chicken into a large bowl. Add 1 (8-ounce) package Colby-Monterey Jack cheese and canned green chilies. Mix well.

4. 4

   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.

5. 5

   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.

6. 6

   Bake in the preheated oven until bubbly and cheese topping is melted and beginning to brown, about 25 minutes.