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: Enchiladas, Mexican Dinners, Mexican Recipes
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.

Originally published as Chicken Enchiladas in Taste of Home August/September 2003

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.