Show Subscription Form




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
   (43)
RATING DISTRIBUTION
5 Star
 (37)
4 Star
 (5)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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!

MY REVIEW
Reviewed Feb. 23, 2014

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

MY REVIEW
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...

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT