These chicken enchiladas put a little zip into any menu. The rolled tortillas are filled with a hearty mixture of cheese, chicken and green chiles, and then topped with a creamy sauce and more cheese. I sometimes use leftover turkey instead of chicken. —Karen Bourne, Magrath, Alberta
Chicken Enchiladas for Four Recipe photo by Taste of Home
Preheat oven to 375°. In a large saucepan, melt butter; 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 the chiles. In a large bowl, combine the chicken, Monterey Jack cheese and remaining chiles.
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, 15-18 minutes or until heated through and cheese is melted.