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Chili Chicken Enchiladas

Total Time

Prep: 20 min. Bake: 25 min.

Makes

4 servings

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
Chili Chicken Enchiladas Recipe photo by Taste of Home

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

  1. Preheat oven to 350°. Mix first four ingredients until smooth.
  2. 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.
  3. 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.
  4. 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.

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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.

  • Amanda
    Jun 24, 2019

    No comment left

  • 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.

  • dkheese
    Nov 25, 2012

    No comment left

  • 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!