Back to Marvelous Chicken Enchiladas

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Marvelous Chicken Enchiladas Recipe

Marvelous Chicken Enchiladas Recipe

I love Mexican food, and this is one of my favorites. Try using Monterey Jack cheese in place of the cheddar for a slightly milder flavor. —Rebekah Sabo, Rochester, New York
TOTAL TIME: Prep: 30 min. Bake: 25 min. YIELD:6 servings

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 4 teaspoons chili powder
  • 2 teaspoons olive oil
  • 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons ground coriander
  • 1 teaspoon baking cocoa
  • 1 cup fat-free milk
  • 1 cup frozen corn, thawed
  • 4 green onions, chopped
  • 1 can (4 ounces) chopped green chilies, drained
  • 1/2 teaspoon salt
  • 1/2 cup minced fresh cilantro, divided
  • 6 whole wheat tortillas (8 inches)
  • 1/2 cup salsa
  • 1/2 cup tomato sauce
  • 1/2 cup shredded reduced-fat cheddar cheese

Directions

  • 1. Sprinkle chicken with chili powder. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat until no longer pink. Sprinkle with flour, coriander and cocoa; stir until blended.
  • 2. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the corn, onions, chilies and salt; cook and stir 2 minutes longer or until heated through. Remove from the heat. Stir in 1/4 cup cilantro.
  • 3. Spread 2/3 cup filling down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray.
  • 4. In a small bowl, combine the salsa, tomato sauce and remaining cilantro; pour over enchiladas. Sprinkle with cheese. Cover and bake at 375° for 25 minutes or until heated through. Yield: 6 enchiladas.

Nutritional Facts

1 each: 336 calories, 9g fat (2g saturated fat), 49mg cholesterol, 749mg sodium, 37g carbohydrate (5g sugars, 4g fiber), 25g protein Diabetic Exchanges:2-1/2 starch, 3 lean meat, 1/2 fat

Reviews for Marvelous Chicken Enchiladas

Sort By :
MY REVIEW
Reviewed Feb. 23, 2013

"Followed recipe and loved it! Will try some variations to change things up next time. Love fresh cilantro, and my men-folk eat anything with corn in it!"

MY REVIEW
Reviewed Jan. 21, 2012

"These were a lot more work than my regular enchiladas, but a great different taste."

MY REVIEW
Reviewed Sep. 29, 2011

"After reading all the wonderful reviews, I can't help but wonder if I did something wrong? I followed the recipe word for word, but to me it was very bland and a little dry too. The chicken mixture was tasty by itself though. Unfortunately, I don't think I will make this one again."

MY REVIEW
Reviewed Feb. 1, 2011

"Made this for friends and everyone loved it! Instead of the tomato sauce & regular salsa I used Mrs. Renfro's jalapeno salsa, which gave it a spicier kick."

MY REVIEW
Reviewed Jan. 19, 2011

"Very Good, I substituted a few things though... Instead of uusing coriander, I used Paprikia. I also substituted ketchup for tomato paste, and had to cut out the green chilies. Unfortuneately, it took me an hour and a half to make :( BUT, it was very good, and everyone who tried it was very well pleased."

MY REVIEW
Reviewed Jan. 10, 2011

"These enchiladas are excellent! I did not take the reduced fat route.. I chose whole milk and non-reduced fat cheese. The first time I made them with the recommended amount of coriander and the flavor was a little overwhelming. The second time I used half of the recipe amount of coriander and it was perfect. I will definately make these again!"

MY REVIEW
Reviewed Aug. 23, 2010

"I loved the recipe. I added some baby spinach leaves slightly wilted in boiling water then drained."

MY REVIEW
Reviewed Jul. 23, 2010

"These were great! I didn't add any corn and the only change I will make next time is use a lot less cilantro...probably 1/2 - 3/4 less."

MY REVIEW
Reviewed May. 11, 2010

"This is a fave of ours. I like to add a can of black beans with the corn. I also add 1 cup salsa in place of the green chilies."

MY REVIEW
Reviewed Feb. 17, 2010

"This is a family favorite!"

MY REVIEW
Reviewed Jan. 21, 2010

"We really liked this recipe. The fresh cilantro added a wonderful flavor. Served with a side of brown rice and veggies to make a great meal. Thanks"

MY REVIEW
Reviewed Jan. 10, 2010

"Really, Really Good! A little tip I learned from a Mexican Lady was to dip the corn tortillas in the sauce so they won't break when you fold them. I used our favorite Enchilada Sauce in place of the salsa and tomato sauce."

MY REVIEW
Reviewed Oct. 12, 2009

"My wife and I love this recipe. Since neither of us like cilantro, I substitute cumin for the ground coriander and a medium green pepper for the fresh cilantro. Excellent enchiladas! We usually serve with a side of fat-free refried beans for a filling, low-cal meal."

Loading Image

Wine Pairings

Sweet White Wine

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