More About Chicken Enchiladas for Four

Total Time
Prep/Total Time: 30 min.

4 servings

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

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.

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.
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.

Date & Time

June 25, 2025

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