Chicken Enchiladas for Four Recipe
- 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
- 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.
2 each: 727 calories, 34g fat (17g saturated fat), 133mg cholesterol, 1631mg sodium, 60g carbohydrate (1g sugars, 1g fiber), 44g protein.
Reviews for Chicken Enchiladas for Four
"easy, easy....and tasty."
"My husband just loved it. He could eat Mexican cuisine everyday. This was his favorite."
"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."
"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!"
"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!"
"Very good and quick. Freezes well."
"OMG- Loved this recipe and my family loved it too! Will be making this again. Thank You for the recipe."
"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."
"My family loves this for dinner. However I do use cumin in it instead of coriander. And I also make a little more of the sauce and pour over the top of the enchiladas then shredded cheese. Always a big hit."
"I made this for dinner last week and it was nice and simple and delicious! My family liked them and I had a ton left over (I had enough filling 18 enchiladas) so I froze them. I will probably substitute cumin for the coriander next time and I also agree with other reviewers that it's nice that the sauce didn't contain a can of soup like so many other recipes."
"I doubled the recipe to make for my family last weekend and they loved them. I have Crohn's disease and can't eat overly spicy food. This was just right, not too spicy."
"This was very, very good and very easy! I used corn tortillas instead of flour because we do like them better and used cumin instead of coriander. I agree with the comment that it's nice it doesn't call for any soup. I had some fajita chicken breasts that I cooked and shredded which gave it even more of a spicy flavor . Very yummy. This will be one of our favorites . . . thank you for a great recipe!"
"Delicious and easy to make. My husband loved the taste and it was not too spicy."
"this is a family favorite. It's fast and easy and my 5 guys from 7-34 all ask for this almost weekly, I like it just the way it is..."
"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."
"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."
"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!!"
"This is a delicious recipe! I subbed cumin for the coriander, but otherwise made as written. Yum!"
"This was a great recipe. The entire family loved it. I will be making this dish again!!!"
"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."
"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!"
"Have maded over and over. Family loves these. Not to hot."
"This is a great dish. I have made it twice for company, and my boys are always happy when we are having it for dinner."
"My family loved these enchiladas! They are quick and easy to make and the sauce was delicious. I will be adding this to my list of dinner favorites."
"We love this recipe. It's one of my personal favorite dinners. I like to add some fresh cilantro to the cheddar cheese topping."
"I don't know what's wrong with this recipe, but it just didn't taste good. Personally, I think it's the sauce you make. It's hard to go wrong with cheese, but we didn't like this dish."
"I cannot begin to tell you how good this recipe is! I shredded the chicken instead of cubing it and I used fresh cilantro since I was out of dried coriander. It was so good we didn't have a bite left over..... Even my two extremely picky children loved it! This is going to be put on our list of things we make often! YUM!"
"This is a great chicken enchilada recipe! My whole family enjoyed it and even my 6 year old wanted seconds. As he's a rather fussy eater, that does not happen very often. Will be making it again soon."
"I've been cooking both gourmet and just plain old fashioned gook home cooking for decades. I've never rated a recipe until now, and I would never have thought I'd like a wet bread recipe of any sort. Well I've been making this particular recipe exactly as is for several years, actually since the magazine delivered this printed recipe to my mailbox. This is the only recipe I've wanted to make over and over again. The flavour, texture and comfort this dish brings is most definitely worth trying if you haven't already. I promise, you won't be disappointed."
"This was awesome. Next time I will add jalapenos with the green chiles. Thank you for sharing this awesome and easy recipe."
"I have young picky eaters. I just make one batch with sauce and one without. A salad on the side, and everyone LOVES it!"
"Very good even re-heated. I dont change or add anything. I have made these several times and they are always a hit."
"Awesome and easy as well as very tasty!"
"I made a triple batch for our annnual church frozen food sale. These were spoken for before I got them to church. A great favorite that I also take to friends and family outings. This freezes well."
"Very easy to make, tasty and Spanish Rice on the side makes a great dinner."
"I substituted 2 cups of"El Pato" Red Enchilada Sauce, added 1/2 cup chopped onion to the chicken mixture, used 2 ounces of HOT green chilies and used all cheddar cheese (that's what I had in the fridge). It was a HUGE hit with my husband and his friends. They loved it."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.