Chicken Enchiladas for Four

Name: Chicken Enchiladas for Four
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Cuisine: North America, Mexican
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 chiles, divided; 2 cups cubed cooked chicken; 1 cup shredded Monterey Jack cheese; 8 flour tortillas (8 inches), warmed; 1 cup shredded cheddar cheese

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

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 chiles, 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 chiles. 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.

Nutrition 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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