Chicken Enchiladas

Minutes to Prepare: 30
Minutes to Cook: 40


8, 6 Inch Tortillas
1/2 Tsp. Pepper
1 Tsp. Ground Coriander
2 T. Butter
3 T. All Purpose Flour
8 Oz. Sour Cream
2 C. Chicken Broth
1 C. Shredded Monterey Jack Cheese
2 C. Chopped Cooked Chicken

**Note: To reduce fat and sodium in this recipe, I recommend using reduced fat sour cream (NOT fat free), reduced sodium chicken broth, and reduced fat Monterrey Jack cheese. You may also like to add 1 tsp. chili powder and 1/2 tsp. cumin for added flavor.


Wrap tortillas in foil. Heat in 350 degree oven for 10 to 15 minutes.
For sauce, in saucepan cook coriander and pepper in butter.
Stir flour into sour cream; add to butter mixture. Stir in broth. Cook and stir until thickened and bubbly. Remove from heat.
Stir in 1/2 cup of the cheese.
For filling, stir 1/2 cup of the sauce into the chopped cooked chicken.
Place 1/4 cup filling atop each tortilla, roll-up. Arrange rolls, seam side down in a lightly greased 12X7X2 in. baking dish.
Top w/ remaining sauce. Cover w/ foil and bake at 350 degrees for 35 minutes.
Remove, uncover and sprinkle remaining cheese on top. Bake uncovered for another 5 minutes.
Remove from oven and let stand for 10 minutes. Top w/ tomatoes, olives, and green onions (or just leave plain).
*For larger families/groups double recipe.

Nutrition Information:

  • Amount Per Serving
  • Servings Per Recipe: 8
  • Calories: 282.0
  • Total Fat: 14.8 g
  • Cholesterol: 51.6 mg
  • Sodium: 667.7 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 1.2 g
  • Protein: 15.1 g

Recipe by SparkPeople user SPRAY_TAN_GIRL.


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