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Chili Chicken Enchiladas Recipe
Chili Chicken Enchiladas Recipe photo by Taste of Home
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Chili Chicken Enchiladas Recipe

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4.5 17 21
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Rich and saucy, this south-of-the-border entree from Alicia Johnson of Hillsboro, Oregon makes a hearty meal. "Whenever I take dinner to friends who are ill, these enchiladas seem to make them feel better," says Alicia.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 4 servings

Ingredients

  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 can (4 ounces) chopped green chilies
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon pepper
  • 1 cup (4 ounces) shredded Monterey Jack cheese, divided
  • 1/2 cup sour cream
  • 2 cups chopped cooked chicken
  • 4 flour tortillas (8 inches)
  • Sliced ripe olives, chopped tomatoes and green onions, optional

Nutritional Facts

1 each: 501 calories, 25g fat (12g saturated fat), 116mg cholesterol, 849mg sodium, 33g carbohydrate (2g sugars, 1g fiber), 34g protein

Directions

  1. In a small saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Combine flour and broth until smooth; gradually add to pan.
  2. Stir in the chilies, coriander and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 cup cheese and sour cream until cheese is melted.
  3. Combine chicken and 3/4 cup sauce. Place about 1/2 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 11-in. x 7-in. baking dish. Pour remaining sauce over enchiladas.
  4. Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with olives, tomatoes and green onions if desired. Yield: 4 enchiladas.
Originally published as Chili Chicken Enchiladas in Taste of Home June/July 2007, p57

Sweet White Wine

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


Reviews for Chili Chicken Enchiladas

AVERAGE RATING
(21)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
katlaydee3
Reviewed Sep. 19, 2014

"I thought this was just okay. The sauce tastes exactly like the sour cream sauce from On The Border. I know that most people love it, but I guess it's just not for me."

MY REVIEW
lmmanda
Reviewed Jul. 19, 2014

"Very good...I doubled all the ingredients and substituted cumin for the coriander."

MY REVIEW
amybellis
Reviewed May. 1, 2013

"This was yummy!!! I even forgot to get coriander at the store and made it without it. Can't wait to see what kind of flavor it adds! Yummy! I got a roisterer chicken at the store for the chopped cooked chicken."

MY REVIEW
nikschwid
Reviewed Feb. 21, 2013

"Delicious! I double the recipe for a 9X 13 pan."

MY REVIEW
rleonhar95
Reviewed Jan. 18, 2013

"I added some chopped jalapenos as we like dishes a bit spicy. I really thought it was easy though and will certainly make it again."

MY REVIEW
teapotturtle
Reviewed Feb. 2, 2012

"This recipe is easy, filling, delicious and one I'll always hang onto!"

MY REVIEW
MelanaKenney
Reviewed Oct. 22, 2011

"This is my absolute favorite Enchilada recipe!!! Love it!"

MY REVIEW
vewebber58
Reviewed Sep. 29, 2011

"Great enchiladas! Good for us, as they only make four which is plenty for just two of us. I boiled one large bone-in chicken breast half, and it yielded just enought meat for the recipe, so they're economical too. Easy to put together....delicious....love this recipe!"

MY REVIEW
hallcats8
Reviewed Jan. 18, 2011

"Delicious and easy to make. Prep time took a little longer than the stated 20 minutes, but definitely worth it."

MY REVIEW
wranglergirl
Reviewed Jun. 7, 2010

"I added a shake of red pepper. Used swiss cheese (that was all I had). Everyone loved this recipe. Will make more and put in the freezer for a busy day!"

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