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Chili Chicken Enchiladas Recipe

Chili Chicken Enchiladas Recipe

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. YIELD: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

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.

Nutritional Facts

1 enchilada (calculated without optional ingredients) equals 501 calories, 25 g fat (12 g saturated fat), 116 mg cholesterol, 849 mg sodium, 33 g carbohydrate, 1 g fiber, 34 g protein.

Reviews for Chili Chicken Enchiladas

Sort By :
MY REVIEW
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
Reviewed Jul. 19, 2014

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

MY REVIEW
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
Reviewed Feb. 21, 2013

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

MY REVIEW
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
Reviewed Feb. 2, 2012

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

MY REVIEW
Reviewed Oct. 22, 2011

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

MY REVIEW
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
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
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!"

MY REVIEW
Reviewed Jan. 24, 2010

"These are so yummy. They are also very easy to prepare. Didn't have to change one thing in the recipe. I make a double batch every time. AWESOME!"

MY REVIEW
Reviewed Dec. 30, 2009

"very good, but I'll cook them for twenty five minutes next time. They seemed a little cold in the middle!"

MY REVIEW
Reviewed Nov. 8, 2009

"Very good. We have made this serveral times!"

MY REVIEW
Reviewed Oct. 1, 2009

"VERY GOOD"

MY REVIEW
Reviewed Aug. 6, 2009

"Very Good, easy to make and with most items on hand. I used cream cheese instead of sour cream, I also added some peppers out of my garden as well as the tomatoes. I also added a 1/2 of can of the Red Enchilada Sauce."

MY REVIEW
Reviewed Mar. 3, 2009

"This recipe has become one of my favorites since the first time I made it! Its rich, and very authentic, and not difficult to make. Everyone who I've made them for loves them! I make them at least once a month and they never disappoint."

MY REVIEW
Reviewed May. 21, 2008

"We've made these enchiladas a dozen times since the recipe appeared in the magazine last summer - authentic taste, but different from the usual versions one sees out there. Happily, no prepared sauces or soup mixes in this one, and the taste reflects that. Thanks for sharing Alicia!"

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Wine Pairings

Sweet White Wine

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