Chicken Enchiladas

Chicken Enchiladas

  • Prep Time: 15 mins
  • Total Time: 55 mins
  • Servings: 4

    • Ingredients

  • 8 -10 flour tortillas or 8 -10corn tortillas
  • 1/2 cupchopped onion
  • 4garlic cloves, minced
  • 1teaspoonground coriander
  • 1/4 teaspoonpepper
  • 2tablespoonsbutter
  • 3tablespoonsflour
  • 1 (8ounce) cartons sour cream
  • 2cupschicken broth
  • 1 (4ounce) cans diced green chili peppers
  • 1cupshredded monterey jack cheese
  • 2cupschopped cooked chicken
  • black olives(optional)
  • tomato(optional)
  • green onion(optional)

    • Directions

  • Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
  • For Sauce: In a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender.
  • Stir the flour into the sour cream, and then add to the onion mixture.
  • Stir in broth and chili peppers all at once.
  • Cook and stir until thick and bubbly.
  • Remove from heat; stir in 1/2 C of the cheese.
  • For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.
  • Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
  • Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
  • Top with remaining sauce.
  • Bake, covered, in 350* oven for 35 minutes.
  • Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.
  • Let stand 10 minutes.
  • If Desired: garnish tops with olives, tomatoes, and cheese.

    • Reviews

  • “Yummy! I served with Green Cilantro Rice #108262 by Laura Lee in Texas.The only thing I changed was that I didn’t use coriander (didn’t have) and I added a little homemade salsa verde to the chicken mixture. Thanks for posting!”

  • “Delicious– I had this recipe at one point but lost it so I’m really happy to find it again. Corn tortillas are perfect for enchiladas of any kind so that’s what I used. I used three chicken breast halves, which was probably more than 2 cups but I don’t know (didn’t measure). I also prepared it in layers (like a lasagna) rather than rolling individual enchiladas (which is a hassle). Great with double the cheese and extra sauce (made by adding about 1/2 cup of extra chicken stock). Thanks for posting this, Wendy!”

  • “this recipe came from a betty crocker cook book.i make it all the time without the chili peppers.yum”

  • “These enchiladas were AH-MAZING! I am not a big red enchilada sauce fan, and this is definitely one of the best white sauces I have tried. Totally worth trying!”

  • “These were SO yummy!I will definitely make them again!I used some chicken I had made earlier for tacos and cilantro in place of the coriander (thanks to another comment here! :)) thank you for sharing!”

  • “mmmmmmmmmm! A great, different enchilada! I’m not a huge meat fan so i subsituted black beans, extra cheese and sauteed spinach and mushrooms for the chicken. It worked very well! In fact Wendy, you should even consider posting it as a vegetarian recipe. I made this recipe from this post https://www.food.com/bb/viewtopic.zsp?t=339765 where Not-2-Sweet listed it as their favorite recipe on food.com. I wasn’t dissapointed!”

  • “As I passed these around the table everyone couldn’t wait to dig in.I got owws and ahhhs as they took their first bites.This is pretty easy to prepare, and so tasty, so it’s a big 5 for us!”

  • “This was a delicious recipe!I used 3 cups chicken and got 5 8 inch tortillas out of it (maybe I stuffed mine more than I should have!).I added some heat to the sauce with cayenne pepper and some hot sauce and also added 1 tsp cumin because I love the flavor.I also left out the onion because we don’t really like them.I thought these were a 5 star, my boyfriend said 4.I will definitely make these again!Thanks”

  • “We thought this was very good.Definetely something I’ll make in place of a typical chicken casserole.I put chopped tomatoes, black olives and green onions over top of the whole casserole before serving.I didn’t have corriander, but I used an equal amount of cumin.I might increase the amount of chicken next time (maybe 2 1/2 cups? or a little more?) as it seemed like I had a lot of sauce but only enough filling for 7 tortillas.”

  • “these were amazing! the best enchiladas i’ve had in a while.i followed the recipe exactly and cooked the chicken with some spicy seasonings and hot sauce.my husband loved it. will definitely be making this again.thank you for the recipe.”

  • “No words!That’s all I can say.NO WORDS can explain how much we loved these!We had company over tonight and I made these and they were a HUGE hit.I forgot the coriander, but they were amazing.These will become a staple in our home. Thanks so much for sharing this!”

  • “Excellent recipe! I used cream of chicken soup instead of broth and added green enchilada sauce to dip my flour tortillas.”

  • “My husband and I really enjoyed this. I added more cheese and used flour tortillas.I’m keeping this recipe close because it was quite simple to prepare, thanks!”

  • “This was WONDERFULLY delicious. I have been looking for cream chicken enchiladas forever and I finally found exactly what I wanted. THANK YOU SO MUCH for this recipe!!!!!”

  • “These were excellent chicken enchiladas.It is nice with the chicken broth instead of canned soup.I didn’t have any coriander so I minced about 2-3 tablespoons of cilantro and added that.I also added quite a few splashes of Frank’s hot sauce. Will definitely keep this as my new chicken enchilada recipe!!!!Thanks!”

  • “Been wanting to write a review for this recipe for a year now and just never got around to it. I’m making these tonight again. I have to make these enchiladas @ least once a month or I get “the pout” from the boyfriend. Only change I make is I use shredded beef. Thanks for a GREAT recipe…”

  • “These are really, really yummy! I loved them when my friend made them, so I had to make them myself. I added a small amount of cilantro instead of the coriander and put salsa on top before the cheese. It is really good. In fact, I am having them again tonight! I like to add various seasonings to the mix or top it with salsa or cheese in the last five minutes”

  • “These are the best homemade enchiladas I’ve had, my b/f thought so too!”

  • “These were good, but not quite the sauce I am looking for.I want the creamy white sauce found at most Mexican restaurants here in the southwest.”

  • “Oh, yum!!!The only change I made was using cumin instead of coriander.Super delish!!!”

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