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This family-friendly recipe offers a new take on classic enchiladas. If you like yours with a little extra “oomph,” sprinkle some seeded, fresh chopped jalapenos and cilantro on top. —Amy Johnson, New Braunfels, Texas
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional Facts 2 enchiladas equals 383 calories, 12 g fat (6 g saturated fat), 82 mg cholesterol, 710 mg sodium, 37 g carbohydrate, 5 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.
Originally published as Chicken Enchilada Casserole in Healthy Cooking October/November 2010, p37
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 20, 2013 by TeresaWitt
This was very bland! We had to cover it with salsa just to give it some flavor.
Reviewed on Apr. 23, 2013 by cocos123
wow, these enchiladas are terrific! that sauce is what really makes it, and I thought mine were the best, I have incorporated this recipe with my own, and boy-what a match
Reviewed on Dec. 09, 2012 by heyjudejo
Very rich flavor. Worth the time tgo make the sauce rather than open a can of dull cream of whatever soup.
Reviewed on Oct. 25, 2012 by bonryan
My boyfriend is so picky about food he will only eat basic meat and potatoes the only vegi"s he will eat is broccoli and greenbeans. I have looking for more ways to cook different recipes and i made this dish and he absolutely loved it. He ask for it again already, it"s only been 4 days. Bonnie Reynolds, Madison Wi
Reviewed on Aug. 24, 2012 by Elijah07
I love this recipe its simiple and easy.
Reviewed on Apr. 20, 2012 by phalberstadt
This is one of our favorite recipes. I use fat-free sour cream. Easy and very authentic tasting!!!
Reviewed on Dec. 09, 2011 by ammajamma
perfect add a litttle extra sauce
Reviewed on Oct. 13, 2011 by hllywod
We loved this!!! I used spanish rice by rice-a-roni, i also added onion, green peppers, and some jalapenoes to my ground beef when i cooked it. Can't wait to make it again!
Reviewed on Oct. 03, 2011 by crismc25
Never.again. The sauce was like paste. My husband threw it in the trash. Really bad.
Reviewed on Oct. 01, 2011 by mona1949
I have been making this same recipe with some minor changes. I use flour tortillas and use Cumin and not coriander. I saute green peppers and onions and add to my chicken mixture which continas green chili's. When I make my sauce I melt butter and add flour and then add chicken broth and cook until thicken and then add the cumin, sour cream and shredded Montery Jack cheese. I add some of the sauce to the chicken mixture and put some down the middle of the torilla and sprinkle with cheese and roll and place in pan until all have been rolled. I then take the remaining sauce and pour over all the finished Enchilada's and sprinkle with cheese and bake. Every September I make 150 of the chicken and 150 of beef enchilada's for a church fund raiser.
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