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Beef or Chicken Enchiladas

 Beef or Chicken Enchiladas
This recipe is excellent if you have a little leftover beef or chicken. It's especially good on a cold day, since it's a very hearty recipe.
6 ServingsPrep: 30 min. Bake: 20 min.


  • 1 tablespoon butter
  • 2 medium onions, chopped
  • 1 garlic clove, minced
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 cup chicken broth
  • 1 cup milk
  • 2 cans (4 ounces each) chopped green chilies
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 12 flour or corn tortillas
  • 1-1/2 cups shredded cooked beef or chicken
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 green onions with tops, thinly sliced
  • Sour cream
  • Salsa


  • In a saucepan, melt butter over medium heat. Saute onion and garlic
  • until onion is tender. Blend in flour. Stir in broth, milk, chilies,
  • salt and cumin. Cook and stir until thickened and bubbly. Reduce
  • heat; simmer 5 minutes, stirring occasionally. Set aside.
  • Grease a 13-in. x 9-in. baking dish. Spoon a little sauce in the
  • center of each tortilla; spread to edges. Place about 2 tablespoons

2 of 2

Beef or Chicken Enchiladas (continued)

Directions (continued)

  • meat down the center of each tortilla. Combine cheeses; sprinkle 1-2
  • tablespoons on top of meat. Roll up tortillas and place in baking
  • dish, seam-side down. Pour remaining sauce over. Sprinkle with green
  • onions and remaining cheese. Bake, uncovered, at 350° for 20-30
  • minutes or until hot and bubbly. Serve with sour cream and salsa.
  • Yield: 6 servings.
Nutritional Facts: 2 enchiladas (calculated without sour cream and salsa) equals 450 calories, 21 g fat (9 g saturated fat), 73 mg cholesterol, 1,123 mg sodium, 38 g carbohydrate, 2 g fiber, 28 g protein.