Next, whisk together the cream of chicken soup and chicken broth in a bowl until it’s smooth. This sauce will be the topper for our enchiladas! I love how easy this step is, but I recommend adjusting the broth to your desired thickness. Pour this mixture evenly over the rolled tortillas, ensuring they’re happily covered. Finally, sprinkle the shredded Monterey Jack cheese on top like a cozy blanket. The thought of that bubbling cheese is enough to make my mouth water!
Bake in the oven for about 20-25 minutes until they’re golden, bubbly, and aromatic. Seriously, the smell wafting through my kitchen is intoxicating! Once they’re done, you’ll want to let them sit for a few minutes before diving in. It’s the hardest part, but trust me, it’s worth the wait. Garnish with fresh cilantro if you like a bit of color and a pinch of freshness!
Pro Tips for Best Results
I’ve made these enchiladas a few times now, and I’ve discovered a couple of pro tips along the way. First, using rotisserie chicken not only saves time but also adds great flavor. When I don’t have leftover chicken, I simply grab one from the store and shred it at home—so convenient! Another tip is to warm your tortillas slightly before filling them; this makes them more pliable and less likely to crack.
Additionally, I tested this recipe using a mix of different cheeses. While Monterey Jack is fantastic, adding a bit of pepper jack gave the dish a delightful kick that my family absolutely loved. I’ve found that a little experimentation can elevate a recipe. Don’t be afraid to play around with the fillings and toppings!
Lastly, I always recommend making extra sauce if you enjoy it creamy. Just double the cream of chicken soup and broth mixture for a saucier outcome. I’ve had folks rave about how it keeps the enchiladas moist and flavorful, which makes them want seconds every time!
Common Mistakes to Avoid
One common mistake I made early on was overfilling the tortillas. It’s tempting to add a whole bunch of that delicious filling, but trust me, less is more. If you overstuff them, they won’t roll well and may even burst in the baking process. Aim for about two tablespoons of filling per tortilla to keep things neat! (See the next page below to continue…)