More Great Recipes: Mexican

Chili Chicken Enchiladas

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Member since 2006

Serves 2 | Prep Time | Cook Time


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.

Pairs Well With


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

I made this for dinner tonight -- only I used a mix of muenster & cheddar cheeses because that's what I had! It was very good. Thank you so much for posting it!

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