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Chili Chicken Enchiladas Recipe

Chili Chicken Enchiladas Recipe photo by Taste of Home

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Rich and saucy, this south-of-the-border entree from Alicia Johnson of Hillsboro, Oregon makes a hearty meal. "Whenever I take dinner to friends who are ill, these enchiladas seem to make them feel better," says Alicia.

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Chili Chicken Enchiladas Recipe

Prep: 20 min. Bake: 25 min.

Yield: 4 Servings

20 25 45

Ingredients

1/4 cup chopped onion
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup chicken broth
1 can (4 ounces) chopped green chilies
1/4 teaspoon ground coriander
1/8 teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese, divided
1/2 cup sour cream
2 cups chopped cooked chicken
4 flour tortillas (8 inches)
Sliced ripe olives, chopped tomatoes and green onions, optional

Directions

In a small saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Combine flour and broth until smooth; gradually add to pan.
Stir in the chilies, coriander and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese and sour cream until cheese is melted.
Combine chicken and 3/4 cup sauce. Place about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 11-in. x 7-in. baking dish. Pour remaining sauce over enchiladas.
Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with olives, tomatoes and green onions if desired. Yield: 4 enchiladas.

Nutritional Facts 1 enchilada (calculated without optional ingredients) equals 501 calories, 25 g fat (12 g saturated fat), 116 mg cholesterol, 849 mg sodium, 33 g carbohydrate, 1 g fiber, 34 g protein.

Originally published as Chili Chicken Enchiladas in Taste of Home June/July 2007, p57

Sweet White Wine

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

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Reviews for Chili Chicken Enchiladas

Chili Chicken Enchiladas

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Reviewed on May. 01, 2013 by amybellis

This was yummy!!! I even forgot to get coriander at the store and made it without it. Can't wait to see what kind of flavor it adds! Yummy! I got a roisterer chicken at the store for the chopped cooked chicken.

Reviewed on Feb. 21, 2013 by nikschwid

Delicious! I double the recipe for a 9X 13 pan.

Reviewed on Jan. 18, 2013 by rleonhar95

I added some chopped jalapenos as we like dishes a bit spicy. I really thought it was easy though and will certainly make it again.

Reviewed on Feb. 02, 2012 by teapotturtle

This recipe is easy, filling, delicious and one I'll always hang onto!

Reviewed on Oct. 22, 2011 by MelanaKenney

This is my absolute favorite Enchilada recipe!!! Love it!

Reviewed on Sep. 29, 2011 by vewebber58

Great enchiladas! Good for us, as they only make four which is plenty for just two of us. I boiled one large bone-in chicken breast half, and it yielded just enought meat for the recipe, so they're economical too. Easy to put together....delicious....love this recipe!