Chicken Enchiladas for Four Recipe
Chicken Enchiladas for Four Recipe photo by Taste of Home
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Chicken Enchiladas for Four Recipe

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4.5 41 55
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These chicken enchiladas put a little zip into any menu. The rolled tortillas are filled with a hearty mixture of cheese, chicken and green chilies and then topped with a creamy sauce and more cheese. I sometimes use leftover turkey instead of chicken. —Karen Bourne, Magrath, Alberta
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

2 each: 727 calories, 34g fat (17g saturated fat), 133mg cholesterol, 1631mg sodium, 60g carbohydrate (1g sugars, 1g fiber), 44g protein.


  1. 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.
  2. 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.
  3. Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted. Yield: 4 servings.
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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okmerlin User ID: 2141680 252361
Reviewed Aug. 8, 2016

"easy, easy....and tasty."

ggma54 User ID: 8786616 247574
Reviewed Apr. 27, 2016

"My husband just loved it. He could eat Mexican cuisine everyday. This was his favorite."

ElisabethM User ID: 8198936 234905
Reviewed Oct. 13, 2015

"Just thought it was OK, definitely no WOW factor. I really liked the ease of making them but the taste was somewhat off -- perhaps it was the coriander. However it did taste better the next day as leftovers. Not interested in making again."

KristineChayes User ID: 1441542 232175
Reviewed Sep. 1, 2015

"Tasty and simple to put together, and my family loved them! I doubled the recipe and used sixteen 10" tortillas. I also swapped out the canned Chilies and used fresh Jalapenos and Cayenne peppers from my garden. A keeper!"

habenaroman User ID: 7905288 232137
Reviewed Sep. 1, 2015


f00d3 User ID: 1823087 228704
Reviewed Jun. 29, 2015

"My grandkids loved this. The first time I made this, I rolled the tortillas as directed, Second time I layered the tortillas with rest of ingredients after cutting them in half. Used corn tortillas instead of flour. Will make again and again!"

zaxoma User ID: 135704 228396
Reviewed Jun. 23, 2015

"Very good and quick. Freezes well."

treacher User ID: 8163541 221955
Reviewed Mar. 4, 2015

"OMG- Loved this recipe and my family loved it too! Will be making this again. Thank You for the recipe."

doreensanzone User ID: 1270959 70815
Reviewed Oct. 21, 2014

"Zippy and tasty. easy to prepare. I reduced the cheese just a bit to accommodate my diet, but we didn't miss it. Husband thought it was great. I'll make it again."

ONTHEROADRVER User ID: 7924413 205643
Reviewed Oct. 5, 2014

"I made the recipe Saturday night for dinner and my husband loved it. I made 8, saved four for another meal; two for dinner and had two for lunch on Sunday. I used cumin. Still great. This is a keeper."

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