Easy Chicken and Cheese Enchiladas

I got this yummy chicken enchilada recipe from my Grandma and thought I would share it with ya’ll since I am always looking for new recipes. It’s super easy and great as leftovers. I will warn you though, if you add the jalapenos it is spicy! I have also found that using the Costco rotisserie chicken makes it simpler because then you don’t have to cook the chicken and it’s easier to shred. I hope you enjoy!

Easy Chicken and Cheese Enchiladas
-4 cups shredded chicken or 5 cups cubed chicken
-1 can chicken broth (about 1 ¼ cups)
-2 cans cream of chicken soup
-3 green onions, chopped
-8-10 small tortillas corn or flower
- 1 lb shredded Colby jack cheese, divided into 2 portions
-1/2 cup salsa
- 4 oz can of sliced jalapenos or green chilies (depending on how spicy you want them)
-sour cream and Cholula for garnish

Cook chicken breasts and remove any bones or skin. Chop meat. In a large bowl, combine broth, soup, onions and either jalapenos or green chilies to make a sauce. If you like spice, add some Cholula to the sauce. Mix together. Dip tortillas in the sauce. Fill tortillas with a spoonful of chicken and spoonful of cheese. Roll up and place in a greased 9x13 inch baking pan.

Pour extra sauce over enchiladas and sprinkle remaining cheese over all. Spoon salsa over cheese. Bake at 350 until hot and bubbly (20-25 minutes).