Instructions

• Pour both 15-oz cans of Green Chile Enchilada Sauce into a small nonstick saucepan. Simmer gently on low, stirring occasionally, until reduced to about 2 cups (about 40–45 minutes). Remove from heat and let cool a few minutes.
• While the sauce reduces, trim any excess fat from the chicken breasts. If breasts are very thick, cut each lengthwise into 2–3 thinner pieces so they cook evenly.
• Place the chicken breasts in a small pan with the 2 cups chicken broth and 1 teaspoon poultry seasoning. Bring to a gentle simmer, cover, and simmer on very low heat until the chicken is just cooked through, about 15 minutes. Skim and discard any foam that forms on the surface. If the breasts are not fully submerged, turn them once or twice while cooking so they cook evenly.
• Transfer the cooked chicken to a plate and let cool until you can handle it. Drain the pan. Shred or finely chop the chicken into small pieces.
• Soften the 4 oz cream cheese (room temperature or briefly in the microwave). Whisk the softened cream cheese and 1/2 cup sour cream into the reduced enchilada sauce until smooth. This is your sauce mixture.
• Measure out 1 1/2 cups of the sauce mixture and place it in a bowl with the shredded chicken and 1 cup of the grated Four Cheese Mexican Blend. Gently mix to combine.
• Preheat the oven to 375°F (190°C). Lightly spray or brush a 10" x 12" glass or ceramic casserole dish with olive oil or nonstick spray.
• Spread about 1/2 cup of the sauce mixture in an even layer on the bottom of the prepared casserole dish.
• Warm the 8 tortillas briefly (in a microwave, skillet, or oven) so they are pliable. Divide the chicken filling evenly among the 8 tortillas, placing a line of filling down the center of each tortilla, then roll each tortilla tightly and place seam-side down in the casserole dish in a single layer.
• Spoon the remaining sauce mixture over the rolled enchiladas. Sprinkle the top with the remaining 1/2 cup Four Cheese Mexican Blend and the 1/2 cup grated Mozzarella cheese.
• Bake uncovered for 30–40 minutes, until the sauce is bubbling and the cheese is beginning to brown. Let the casserole rest a few minutes before serving. Serve hot.
• (Optional) These enchiladas freeze well; thaw and reheat in a microwave or toaster oven.