Chili Chicken Enchiladas

Chili Chicken Enchiladas

Rich and saucy, this south-of-the-border entree makes a hearty meal. Plus, it's easy to put together.

Prep Time

20

Minutes

Total Time

45

Minutes

Makes

4

Enchiladas

1/4
cup chopped onion
2
cloves minced garlic
1
tablespoon butter
2
tablespoons all-purpose flour
1
cup chicken broth
4
ounces chopped green chilies
1/4
teaspoon ground coriander
1/8
teaspoon pepper
1
cup shredded Monterey Jack cheese, divided
1/2
cup sour cream
2
cups chopped, cooked chicken
4
each flour tortillas
sliced olives
chopped tomatoes
diced green onions
  1. In a small saucepan, saute onion and garlic in butter until tender. Combine flour and broth until smooth; gradually add to pan.
  2. Stir in chilies, coriander and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in 1/2 cup cheese and sour cream until cheese is melted.
  3. 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 x 7-inch baking dish. Pour remaining sauce over enchiladas.
  4. Bake, uncovered at 350^ for 20 minutes. Sprinkle with remaining cheese. Bake an additional 5-10 minutes or until cheese is melted. Garnish with olives, tomatoes and green onions.
Makes Enchiladas

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.