Thom's Chicken Enchiladas

"Got this recipe from a friend. They are really good. A nice variation on the dish."
photo by Starrynews photo by Starrynews
photo by Starrynews
photo by CarolAT photo by CarolAT
photo by Acerast photo by Acerast
photo by Nif_H photo by Nif_H
photo by Virginia Cherry Blo photo by Virginia Cherry Blo
Ready In:
1hr 5mins
6 enchiladas




  • Oven = 350 degrees.
  • For sauce:

  • in a saucepan cook onion, garlic, coriander, and pepper in butter till onion is tender.
  • Stir flour into sour cream; add to onion mixture.
  • Stir in broth and chili peppers all at once.
  • Cook and stir till thickened and bubbly – your house should smell awesome now.
  • Remove from heat; stir in ½ cup of the cheese.
  • For the filling:

  • stir ½ cup of the sauce into chicken.
  • Place about ¼ cup filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 12x7½x2-inch baking dish. Or you can layer it like a casserole of course.
  • Top with remaining sauce.
  • Bake, covered, in a 350 degree oven about 35 minutes or till heated through.
  • Sprinkle with remaining cheese.
  • Bake, uncovered, about 5 minutes more or till cheese melts. Sprinkle with olives, tomatoes, and green onions. Let stand 10 minutes.

Questions & Replies

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  1. Wonderful enchiladas! The sauce is a wonderful touch - delicious! I used corn tortillas and gluten free flour blend in the sauce. The veggie garnish added a nice fresh touch and a nice color. Thanks for sharing!
  2. Fantastic!
  3. I used 7 larger tortillas in this recipe & probably a bit more shredded chicken (which I always have on hand, frozen) & that worked out just fine ~ More than fine, really, as THESE ARE REALLY GREAT TASTING ENCHILADAS! The garnish is particularly nice! Thanks for sharing the recipe! [Tagged, made & reviewed in the ZINGO part of Zaar World Tour 5]
  4. Good creamy enchiladas. I cut the recipe in half and followed the directions exactly for the sause and made it into a casserole. I used a a 4x4" baking dish and 4. 8" flour tortillas. I prefer to use smaller pieces of tortilla in my casserole so I tore the tortillas into smaller pieces. Then I used a cooking spray to grease my baking dish so the bottom layer of tortillas would not stick to the dish, and layered tortilla pieces with cheese and sauce. I baked the casserole in the oven until the sauce was bubbly and starting to brown just a little. Thanks for posting this great recipe. Made for ZWT5.
  5. These were great - very tasty! We especially enjoyed the very flavorful sauce - that was very easy to make and so nice that it was from "scratch" rather that a can of condensed soup. We might use this recipe with cooked with shredded pork too. We only had corn tortillas so I substituted them. Oops - they almost completely dissolved into the sauce - great flavor - but leaving shapless enchiladas. Next time we'll try the flour ones as you wrote. Thanks Jamilah's Kitchen. Made for Ali Baba's Babes for ZWT5.


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