Taste of Home
Chicken Enchiladas for Four
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
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2 tablespoons butter
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1/4 cup all-purpose flour
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2-1/2 cups chicken broth
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1 teaspoon dried coriander
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1 can (4 ounces) chopped green chiles, divided
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2 cups cubed cooked chicken
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1 cup shredded Monterey Jack cheese
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8 flour tortillas (8 inches), warmed
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1 cup shredded cheddar cheese
Directions
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1.
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.
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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.
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3.
Bake, uncovered, 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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