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Chicken Enchiladas for Four

 Chicken Enchiladas for Four
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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,

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Chicken Enchiladas for Four (continued)

Nutritional Facts: 60 g carbohydrate, 1 g fiber, 44 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.