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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
This recipe is:
Quick
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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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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