• Cooking Time:
  • Servings: 2
  • Preparation Time:


Rich and saucy, this south-of-the-border entree from Alicia Johnson of Hillsboro, Oregon makes a hearty meal. "Whenever I take dinner to friends who are ill, these enchiladas seem to make them feel better," says Alicia. TOH


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


  • In a small saucepan, saute onion and garlic in butter until tender.
  • Combine flour and broth until smooth; gradually add to pan.
  • Stir in the chilies, coriander and pepper.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Remove from the heat; stir in 1/2 cup cheese and sour cream until cheese is melted. Combine chicken and 3/4 cup sauce.
  • Place about 1/2 cup chicken mixture down the center of each tortilla.
  • Roll up and place seam side down in a greased 11-in. x 7-in. x 2-in. baking dish.
  • Pour remaining sauce over enchiladas.
  • Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheese.
  • Bake 5-10 minutes longer or until cheese is melted.
  • Garnish with olives, tomatoes and green onions if desired.

Categories: Mexican 

Author Credit: Alicia Johnson

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