Marvelous Chicken Enchiladas Recipe

4.5 14 21
Marvelous Chicken Enchiladas Recipe
Marvelous Chicken Enchiladas Recipe photo by Taste of Home
Publisher Photo

Marvelous Chicken Enchiladas Recipe

Read Reviews
4.5 14 21
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

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

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.
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.
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.
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.
Originally published as Marvelous Chicken Enchiladas in Light & Tasty February/March 2007, p37

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: 3 lean meat, 2-1/2 starch, 1/2 fat.

  • 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
  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.
Originally published as Marvelous Chicken Enchiladas in Light & Tasty February/March 2007, p37

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Reviews forMarvelous Chicken Enchiladas

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leeart User ID: 2566328 256212
Reviewed Oct. 31, 2016

"Just tried this the other night. Oh my, hubby and I were impressed with the flavor of the chicken. I used cooked chicken and simply sprinkled the seasonings and flour over the chicken pieces and continued on with the recipe as written. We like to serve our enchiladas over shredded lettuce. Will make this again and again."

MY REVIEW
ShawnyD User ID: 7148608 147832
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
Pinstripes User ID: 3468767 168464
Reviewed Jan. 21, 2012

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

MY REVIEW
rmbarr059 User ID: 4046105 208593
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
Roxanne1410 User ID: 5728455 162658
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
sports.luvr User ID: 5749157 162549
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
mnsclc User ID: 4222476 94512
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
mar4bill User ID: 1059512 162641
Reviewed Aug. 23, 2010

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

MY REVIEW
Sascha18 User ID: 4667359 94517
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
teeracey14 User ID: 2230516 148214
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."

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