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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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
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 4 servings


  • 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.


  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

Sweet White Wine

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

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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."

lmmanda User ID: 1101093 101344
Reviewed Jul. 19, 2014

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

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."

nikschwid User ID: 5576252 163572
Reviewed Feb. 21, 2013

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

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."

teapotturtle User ID: 5706163 168400
Reviewed Feb. 2, 2012

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

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

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

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 this recipe!"

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."

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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