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Chili Chicken Enchiladas Exps Sdfm17 35458 D10 05 5b 4

Chili Chicken Enchiladas

TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD: 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

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 chiles
  • 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 4 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 chiles 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.

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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