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Chicken Enchiladas for Four

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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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Reviews

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Average Rating:
  • howadbrawner
    Apr 15, 2018

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

  • JoAnne1224
    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.

  • song_of_joy
    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.

  • Loiscooks
    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.

  • jinlorenza
    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.

  • jinlorenza
    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.

  • jinlorenza
    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.

  • okmerlin
    Aug 8, 2016

    easy, easy....and tasty.

  • ggma54
    Apr 27, 2016

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

  • ElisabethM
    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.