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

Chicken Enchiladas for Four Recipe

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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

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.


  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.

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Reviewed Jul. 13, 2014

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!

Reviewed Feb. 23, 2014

Delicious and easy to make. My husband loved the taste and it was not too spicy.

Reviewed Jan. 27, 2014

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...

Reviewed May. 26, 2013


Reviewed Apr. 26, 2013

This is my "go to" chicken enchilada recipe - so good! I often mix up the sauce before I go to work, pop it in the fridge, and just warm it up that evening before assembling the enchiladas. Makes the recipe even easier. My family loves this delicious chicken dish and we make it often!

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