Chili Chicken Enchiladas

Name: Chili Chicken Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings.
Cuisine: Enchiladas, Mexican Dinners, Mexican Recipes
Ingredients: 2 tablespoons all-purpose flour; 1/4 teaspoon ground coriander; 1/8 teaspoon pepper; 1 cup chicken broth; 1 tablespoon butter; 1/4 cup chopped onion; 2 garlic cloves, minced; 1 can (4 ounces) chopped green chilies; 1 cup shredded Monterey Jack cheese, divided; 1/2 cup sour cream; 2 cups chopped cooked chicken; 4 flour tortillas (8 inches); Optional toppings: chopped tomatoes, sliced ripe olives and sliced green onions

This meal's a great way to use up leftover cooked chicken, and a wonderful pick-me-up to take to friends who need a little help. —Alicia Johnson, Hillsboro, Oregon

Ingredients

2 tablespoons all-purpose flour
1/4 teaspoon ground coriander
1/8 teaspoon pepper
1 cup chicken broth
1 tablespoon butter
1/4 cup chopped onion
2 garlic cloves, minced
1 can (4 ounces) chopped green chilies
1 cup shredded Monterey Jack cheese, divided
1/2 cup sour cream
2 cups chopped cooked chicken
4 flour tortillas (8 inches)
Optional toppings: chopped tomatoes, sliced ripe olives and sliced green onions

Directions

Preheat oven to 350°. Mix first four ingredients until smooth.
In a small saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in chilies and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in 1/2 cup cheese and sour cream until cheese is melted.
In a bowl, mix chicken with 3/4 cup sauce. Place 1/2 cup mixture on each tortilla; roll up and place in a greased 11x7-in. baking dish, seam side down. Top with remaining sauce.
Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, 5-10 minutes. If desired, serve with toppings.

Health Tip: Make a healthier version of this casserole: Use just ½ cup cheese, reduced-fat sour cream, white meat chicken and whole wheat tortillas.

Nutrition Facts

1 enchilada: 514 calories, 26g fat (13g saturated fat), 103mg cholesterol, 855mg sodium, 35g carbohydrate (2g sugars, 2g fiber), 34g protein.

Originally published as Chili Chicken Enchiladas in Taste of Home June/July 2007

Reviews

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Average Rating:

Foodie

Jul 17, 2019

Must use cumin instead of coriander for some flavor. I used medium heat, fire roasted green chilies which made for a still mellow yet flavored dish. Increase bake time an additional 5 minutes or middles will be cold.
katlaydee3

Sep 19, 2014

I thought this was just okay. The sauce tastes exactly like the sour cream sauce from On The Border. I know that most people love it, but I guess it's just not for me.
lmmanda

Jul 19, 2014

Very good...I doubled all the ingredients and substituted cumin for the coriander.
amybellis

May 1, 2013

This was yummy!!! I even forgot to get coriander at the store and made it without it. Can't wait to see what kind of flavor it adds! Yummy! I got a roisterer chicken at the store for the chopped cooked chicken.
nikschwid

Feb 21, 2013

Delicious! I double the recipe for a 9X 13 pan.
rleonhar95

Jan 18, 2013

I added some chopped jalapenos as we like dishes a bit spicy. I really thought it was easy though and will certainly make it again.
teapotturtle

Feb 2, 2012

This recipe is easy, filling, delicious and one I'll always hang onto!
MelanaKenney

Oct 22, 2011

This is my absolute favorite Enchilada recipe!!! Love it!
vewebber58

Sep 29, 2011

Great enchiladas! Good for us, as they only make four which is plenty for just two of us. I boiled one large bone-in chicken breast half, and it yielded just enought meat for the recipe, so they're economical too. Easy to put together....delicious....love this recipe!
hallcats8

Jan 18, 2011

Delicious and easy to make. Prep time took a little longer than the stated 20 minutes, but definitely worth it.