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Chili Chicken Enchiladas

 Chili Chicken Enchiladas
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.
4 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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.
  • 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.
  • 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

2 of 2

Chili Chicken Enchiladas (continued)

Directions (continued)

  • sauce over enchiladas.
  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.