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
   (45)
RATING DISTRIBUTION
5 Star
 (38)
4 Star
 (6)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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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."

MY REVIEW
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!"

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