chicken enchiladas

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Ingredients [?]

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  • add   black olives (optional)
  • add   1 teaspoon ground coriander
  • add   4 cloves garlic
  • add   1/4 teaspoon pepper
  • add   8-10 tortillas, flour or corn
  • add   green onions (optional)
  • add   1/2 cup chopped onions
  • add   1 cup shredded monterey jack cheese
  • add   tomatoes (optional)
  • add   2 tablespoons butter
  • add   2 cups chicken broth
  • add   3 tablespoons flour
  • add   1 (4 ounce) can diced green chili peppers
  • add   2 cups chickens
  • add   1 (8 ounce) carton sour cream


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