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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

  • 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

Nutritional Facts

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

Directions

  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.
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 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 101344
Reviewed Jul. 19, 2014

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

MY REVIEW
amybellis 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 163572
Reviewed Feb. 21, 2013

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

MY REVIEW
rleonhar95 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 168400
Reviewed Feb. 2, 2012

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

MY REVIEW
MelanaKenney 162514
Reviewed Oct. 22, 2011

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

MY REVIEW
vewebber58 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 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 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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