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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


  • 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.

Nutritional Facts

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

Reviews for Chili Chicken Enchiladas

Sort By :
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."

lmmanda 101344
Reviewed Jul. 19, 2014

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

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."

nikschwid 163572
Reviewed Feb. 21, 2013

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

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."

teapotturtle 168400
Reviewed Feb. 2, 2012

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

MelanaKenney 162514
Reviewed Oct. 22, 2011

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

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 this recipe!"

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."

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!"

htrey867 101343
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!"

hatiej 168398
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!"

dbaird527 168397
Reviewed Nov. 8, 2009

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

Carm9 67158
Reviewed Oct. 1, 2009


RoxyBr 94426
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."

nataly1122 94424
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."

JennyLC 148020
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.