Chicken Enchiladas

READY IN: 45mins
Recipe by karen riley

Rich and saucy

Top Review by M. Joan

The only change I made was to use Cumin because I could not find my Coriander. We absolutely loved your recipe, Karen and it made exactly the amount stated. I'm so pleased to find such a rich and satisfying Chicken Enchilada recipe. The sauce is wonderful! Thanks for posting!

Ingredients Nutrition


  1. In a small saucepan, saute onion and garlic in butter until tender. Combine flour and broth until smooth; gradually add to pan. Stir in the chilies, coriander and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Remove from the heat; stir in 1/2 cup cheese and sour cream until cheese is melted. 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-in. x 7-in. x 2-in. baking dish. Pour remaining sauce over enchiladas.
  3. Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with olives, tomatoes and green onions if desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a