Chicken Enchiladas for Four Recipe

4.5 48 56
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 48 56
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
  • 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 shredded Monterey Jack cheese
  • 8 flour tortillas (8 inches), warmed
  • 1 cup shredded cheddar cheese

Directions

Melt butter in a large 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 large 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 13x9-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 enchiladas: 767 calories, 36g fat (18g saturated fat), 134mg cholesterol, 1654mg sodium, 64g carbohydrate (1g sugars, 4g fiber), 44g protein.

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  • 2 tablespoons butter
  • 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 shredded Monterey Jack cheese
  • 8 flour tortillas (8 inches), warmed
  • 1 cup shredded cheddar cheese
  1. Melt butter in a large 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 large 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 13x9-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese.
  3. 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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howadbrawner User ID: 5516257 286704
Reviewed Apr. 15, 2018

"Use corn tortillas instead of flour tortillas. Use can enchilada sauce, green or red. Use ground beef nstead of chicken."

MY REVIEW
JoAnne1224 User ID: 8572309 286679
Reviewed Apr. 15, 2018

"I've made this green chili sauce for a long time. I do some what different in depending upon what meat I'm using such as ground beef or chicken, I use either beef or chicken broth but added oregano and chili powder and 1 4 oz. can diced green chili. Makes a fresh tasty sauce."

MY REVIEW
song_of_joy User ID: 4183124 286673
Reviewed Apr. 14, 2018

"From my viewpoint here in the heart of Mexico, I'd choose corn tortillas for their flavor and texture. The green chiles, cilantro and chicken are a classic combination, so perhaps adding green salsa to the sauce would perk them up a bit. I'd top them with minced onion and cilantro leaves. But we do love spice! I'm going to try them this week."

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."

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