Chicken Enchiladas

 

These chicken enchiladas put a little zip into any menu. The rolled tortillas are filled with a hearty mixture of cheese, chicken and green chiles, and then topped with a creamy sauce and more cheese.

 

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

 

Ingredients

• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 2-1/2 cups chicken broth
• 1 teaspoon dried coriander
• 1 can (4 ounces) chopped green chiles, divided
• 2 cups cubed cooked chicken
• 1 cup shredded Monterey Jack cheese
• 8 flour tortillas (8 inches), warmed
• 1 cup shredded cheddar cheese

Directions

1. Preheat oven to 375°. In a large saucepan, melt butter; stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half the chiles. In a large bowl, combine the chicken, Monterey Jack cheese and remaining chiles.
2. Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13x9-in. baking dish. Pour sauce over enchiladas. Sprinkle with cheddar cheese.
3. Bake, uncovered, 15-18 minutes or until heated through and cheese is melted.

Nutrition Facts

2 enchiladas: 767 calories, 36g fat (18g saturated fat), 134mg cholesterol, 1654mg sodium, 64g carbohydrate (1g sugars, 4g fiber), 44g protein.