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Marvelous Chicken Enchiladas Recipe
Marvelous Chicken Enchiladas Recipe photo by Taste of Home

Marvelous Chicken Enchiladas Recipe

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4.5 13
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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.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 6 servings


  • 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

Nutritional Facts

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


  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

Sweet White Wine

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

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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!"

Reviewed Jan. 21, 2012

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

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."

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."

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."

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