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    You are in: Home / Recipes / Chicken Enchiladas Recipe
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    Chicken Enchiladas

    Chicken Enchiladas. Photo by QueenJellyBean

    1/4 Photos of Chicken Enchiladas

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on June 13, 2010

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 18, 2010

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2009

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

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (69)

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    Nutritional Facts for Chicken Enchiladas

    Serving Size: 1 (405 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 642.2
     
    Calories from Fat 326
    50%
    Total Fat 36.3 g
    55%
    Saturated Fat 18.5 g
    92%
    Cholesterol 124.0 mg
    41%
    Sodium 1060.9 mg
    44%
    Total Carbohydrate 43.5 g
    14%
    Dietary Fiber 3.0 g
    12%
    Sugars 6.1 g
    24%
    Protein 34.8 g
    69%

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