Chicken Enchiladas Recipe

Chicken Enchiladas Recipe Chicken Enchiladas Recipe photo by Taste of Home Rating 5

This main dish put zip into this quick menu. The rolled out tortillas are filled with a hearty mixture of Monterey Jack cheese, chicken and green chilies, then topped with a creamy sauce and shredded cheddar cheese.—Karen Bourne, Magrath, Alberta

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Chicken Enchiladas Recipe
  • Prep/Total Time: 30 min.
  • Yield: 4 Servings
15 15 30

Ingredients

  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2-1/2 cups chicken broth
  • 1 teaspoon dried coriander
  • 1 can (4 ounces) chopped green chilies, divided
  • 2 cups cubed cooked chicken
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 8 flour tortillas (8 inches), warmed
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

  • Melt butter in a large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. In a large bowl, combine the chicken, Monterey Jack cheese and remaining chilies.
  • Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13-in. x 9-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese.
  • Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted. Yield: 4 servings.

Nutritional Facts 1 serving (2 each) equals 727 calories, 34 g fat (17 g saturated fat), 133 mg cholesterol, 1,631 mg sodium, 60 g carbohydrate, 1 g fiber, 44 g protein.

Originally published as Chicken Enchiladas in Taste of Home August/September 2003, p16

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Chicken Enchiladas

Chicken Enchiladas Recipe

Chicken Enchiladas

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(1-10) of 14 reviews

Reviewed on Apr. 26, 2013 by joniotto

This is my "go to" chicken enchilada recipe - so good! I often mix up the sauce before I go to work, pop it in the fridge, and just warm it up that evening before assembling the enchiladas. Makes the recipe even easier. My family loves this delicious chicken dish and we make it often!

Reviewed on Apr. 18, 2013 by lisa53202

Update: My husband cleaned up the leftovers and said they were really good. I will definitely make this again. I appreciate the fact that it doesn't contain canned soups.

Reviewed on Apr. 12, 2013 by lisa53202

I had some leftover chicken broth I needed to use, so I made this and it was good. Very mild, even with pepper jack cheese.

Reviewed on Mar. 05, 2013 by Queen Buttercream

With 3 vegetarians & 2 meat eaters, dinner can be a challenge. This dish worked for all of us. I used vegetable broth instead of chicken broth for the sauce. For the non-meat eaters, I sautéed some green pepper, onion & garlic, then added some rice & topped it off with a little sauce. It was enjoyed by all!!

Reviewed on Jan. 09, 2013 by malibumeg11

This is a delicious recipe! I subbed cumin for the coriander, but otherwise made as written. Yum!

Reviewed on Jun. 09, 2012 by camdon02

This was a great recipe. The entire family loved it. I will be making this dish again!!!

Reviewed on Jun. 05, 2012 by gardenofeatin

I modified the "sauce" and used cream of chicken soup instead. Kids liked it a lot better and the flavor was great.

Reviewed on Apr. 12, 2012 by Ckreestone65

This is the only dish I've made over and over again. I don't usually like wet bread type recipes, but I can't get enough of this one. I add sliced black olives to the mixture as well as sprinkled on top with the cheese, sooooo good. For the one that said "it just didn't taste good", perhaps it was the coriander you didn't like. When I first started making this recipe, I didn't have coriander so I made without. I've never used it since we liked it so much without it. I didn't want to change a thing. Otherwise I just can't see why an entire family wouldn't like it, it's really quite tasty.

Reviewed on Nov. 15, 2011 by bbplibrary

Fantastic recipe!!!! But I do not make individual enchiladas, I make it more like a lasagna. I put a small amount of the white sauce on the bottom of the pan, followed by two or three tortillas cut to fit the pan. I then spoon in half of the mixture, followed by 2 more tortillas shells. Repeat. I pour the rest of the sauce over top and sprinkle some cheddar down the middle and also some salsa or picante sauce for flavor and color. Everyone that I have made this for loves it!

Reviewed on Oct. 10, 2011 by mary3814

Have maded over and over. Family loves these. Not to hot.

 
 

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