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

Chicken Enchiladas for Four Recipe

Publisher Photo
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

Ingredients

  • 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

1 serving (2 each) equals 727 calories, 34 g fat (17 g saturated fat), 133 mg cholesterol, 1,631 mg sodium, 60 g carbohydrate, 1 g fiber, 44 g protein.

Directions

  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

Nutritional Facts

1 serving (2 each) equals 727 calories, 34 g fat (17 g saturated fat), 133 mg cholesterol, 1,631 mg sodium, 60 g carbohydrate, 1 g fiber, 44 g protein.

Sweet White Wine

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

Reviews for Chicken Enchiladas for Four

AVERAGE RATING
   (46)
RATING DISTRIBUTION
5 Star
 (38)
4 Star
 (7)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Sep. 16, 2014

"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."

MY REVIEW
Reviewed Aug. 18, 2014

"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."

MY REVIEW
Reviewed Aug. 17, 2014

"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."

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