Chicken Enchiladas for Four Recipe

4.5 45 55
Chicken Enchiladas for Four Recipe
Chicken Enchiladas for Four Recipe photo by Taste of Home
Publisher Photo

Chicken Enchiladas for Four Recipe

Read Reviews
4.5 45 55
Publisher Photo
These chicken enchiladas put a little zip into any menu. The rolled tortillas are filled with a hearty mixture of cheese, chicken and green chilies and then topped with a creamy sauce and more cheese. I sometimes use leftover turkey instead of chicken. —Karen Bourne, Magrath, Alberta
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 tablespoons butter or margarine
  • 1/4 cup all-purpose flour
  • 2-1/2 cups chicken broth
  • 1 teaspoon dried coriander
  • 1 can (4 ounces) chopped green chilies, divided
  • 2 cups cubed cooked chicken
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 8 flour tortillas (8 inches)
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

For sauce, melt butter in a saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. In a bowl, combine the chicken, Monterey Jack cheese and remaining chilies.
Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13-in. x 9-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese. Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted. Yield: 4 servings.
Originally published as Chicken Enchiladas in Taste of Home August/September 2003, p16

Nutritional Facts

2 each: 727 calories, 34g fat (17g saturated fat), 133mg cholesterol, 1631mg sodium, 60g carbohydrate (1g sugars, 1g fiber), 44g protein.

  • 2 tablespoons butter or margarine
  • 1/4 cup all-purpose flour
  • 2-1/2 cups chicken broth
  • 1 teaspoon dried coriander
  • 1 can (4 ounces) chopped green chilies, divided
  • 2 cups cubed cooked chicken
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 8 flour tortillas (8 inches)
  • 1 cup (4 ounces) shredded cheddar cheese
  1. For sauce, melt butter in a saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. In a bowl, combine the chicken, Monterey Jack cheese and remaining chilies.
  2. Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13-in. x 9-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese. Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted. Yield: 4 servings.
Originally published as Chicken Enchiladas in Taste of Home August/September 2003, p16

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Reviews forChicken Enchiladas for Four

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MY REVIEW
Loiscooks User ID: 3656565 280006
Reviewed Dec. 26, 2017

"These were good. After reading some of the comments stating they were bland, I made a couple of changes. I added some hot sauce and some chili powder to the sauce. I also I used pepper-jack cheese. Everyone liked these, so I will make these again. Thanks for the recipe."

MY REVIEW
jinlorenza User ID: 6641107 277188
Reviewed Nov. 3, 2017

"These were okay. They didn't have much flavor, and I didn't like that kind of sauce for enchiladas. I would not make these again."

MY REVIEW
jinlorenza User ID: 6641107 277187
Reviewed Nov. 3, 2017

"These were okay. They didn't have much flavor, and I didn't like that kind of sauce for enchiladas. I would not make these again."

MY REVIEW
jinlorenza User ID: 6641107 277186
Reviewed Nov. 3, 2017

"These were okay. They didn't have much flavor, and I didn't like that kind of sauce for enchiladas. I would not make these again."

MY REVIEW
okmerlin User ID: 2141680 252361
Reviewed Aug. 8, 2016

"easy, easy....and tasty."

MY REVIEW
ggma54 User ID: 8786616 247574
Reviewed Apr. 27, 2016

"My husband just loved it. He could eat Mexican cuisine everyday. This was his favorite."

MY REVIEW
ElisabethM User ID: 8198936 234905
Reviewed Oct. 13, 2015

"Just thought it was OK, definitely no WOW factor. I really liked the ease of making them but the taste was somewhat off -- perhaps it was the coriander. However it did taste better the next day as leftovers. Not interested in making again."

MY REVIEW
KristineChayes User ID: 1441542 232175
Reviewed Sep. 1, 2015

"Tasty and simple to put together, and my family loved them! I doubled the recipe and used sixteen 10" tortillas. I also swapped out the canned Chilies and used fresh Jalapenos and Cayenne peppers from my garden. A keeper!"

MY REVIEW
habenaroman User ID: 7905288 232137
Reviewed Sep. 1, 2015

"Scrumptious."

MY REVIEW
f00d3 User ID: 1823087 228704
Reviewed Jun. 29, 2015

"My grandkids loved this. The first time I made this, I rolled the tortillas as directed, Second time I layered the tortillas with rest of ingredients after cutting them in half. Used corn tortillas instead of flour. Will make again and again!"

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