Chili Chicken Enchiladas Recipe

4.5 17 21
Chili Chicken Enchiladas Recipe
Chili Chicken Enchiladas Recipe photo by Taste of Home
Publisher Photo

Chili Chicken Enchiladas Recipe

Read Reviews
4.5 17 21
Publisher Photo
This meal's a great way to use up leftover cooked chicken, and a wonderful pick-me-up to take to friends who need a little help. —Alicia Johnson, Hillsboro, Oregon
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

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

Directions

Preheat oven to 350°. Mix first four ingredients until smooth.
In a small saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in chilies and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in 1/2 cup cheese and sour cream until cheese is melted.
In a bowl, mix chicken with 3/4 cup sauce. Place 1/2 cup mixture on each tortilla; roll up and place in a greased 11x7-in. baking dish, seam side down. Top with remaining sauce.
Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, 5-10 minutes. If desired, serve with toppings. Yield: 4 servings.
Health Tip: Make a healthier version of this casserole: Use just ½ cup cheese, reduced-fat sour cream, white meat chicken and whole wheat tortillas.
Originally published as Chili Chicken Enchiladas in Taste of Home June/July 2007, p57

Nutritional Facts

1 enchilada: 514 calories, 26g fat (13g saturated fat), 103mg cholesterol, 855mg sodium, 35g carbohydrate (2g sugars, 2g fiber), 34g protein.

  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon pepper
  • 1 cup chicken broth
  • 1 tablespoon butter
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 can (4 ounces) chopped green chilies
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 cup sour cream
  • 2 cups chopped cooked chicken
  • 4 flour tortillas (8 inches)
  • Optional toppings: chopped tomatoes, sliced ripe olives and sliced green onions
  1. Preheat oven to 350°. Mix first four ingredients until smooth.
  2. In a small saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in chilies and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in 1/2 cup cheese and sour cream until cheese is melted.
  3. In a bowl, mix chicken with 3/4 cup sauce. Place 1/2 cup mixture on each tortilla; roll up and place in a greased 11x7-in. baking dish, seam side down. Top with remaining sauce.
  4. Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, 5-10 minutes. If desired, serve with toppings. Yield: 4 servings.
Health Tip: Make a healthier version of this casserole: Use just ½ cup cheese, reduced-fat sour cream, white meat chicken and whole wheat tortillas.
Originally published as Chili Chicken Enchiladas in Taste of Home June/July 2007, p57

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Reviews forChili Chicken Enchiladas

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katlaydee3 User ID: 3741999 75414
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 User ID: 1101093 101344
Reviewed Jul. 19, 2014

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

MY REVIEW
amybellis User ID: 4610659 94428
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 User ID: 5576252 163572
Reviewed Feb. 21, 2013

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

MY REVIEW
rleonhar95 User ID: 612815 168401
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 User ID: 5706163 168400
Reviewed Feb. 2, 2012

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

MY REVIEW
MelanaKenney User ID: 2450766 162514
Reviewed Oct. 22, 2011

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

MY REVIEW
vewebber58 User ID: 998755 162513
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 User ID: 1380717 148021
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 User ID: 1397523 94427
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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