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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (537g) Recipe makes 4 servings |
||
| Calories 654 | ||
| Calories from Fat 333 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 37.0g | 56% | |
| Saturated Fat 19.4g | 97% | |
| Monounsaturated Fat 12.0g | ||
| Polyunsaturated Fat 3.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 119mg | 39% | |
| Sodium 1043mg | 43% | |
| Potassium 618mg | 17% | |
| Total Carbohydrate 44.5g | 14% | |
| Dietary Fiber 3.0g | 12% | |
| Sugars 4.1g | ||
| Protein 35.4g | 70% | |
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Ingredients
- 8-10 flour tortillas or corn tortillas
- 1/2 cup chopped onion
- 4 garlic cloves, minced
- 1 teaspoon ground coriander
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 3 tablespoons flour
- 1 (8 ounce) carton sour cream
- 2 cups chicken broth
- 1 (4 ounce) can diced green chili peppers
- 1 cup shredded monterey jack cheese
- 2 cups chopped cooked chicken
- black olives (optional)
- tomato (optional)
- green onion (optional)
Directions
1
Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.2
For Sauce: In a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender.3
Stir the flour into the sour cream, and then add to the onion mixture.4
Stir in broth and chili peppers all at once.5
Cook and stir until thick and bubbly.6
Remove from heat; stir in 1/2 C of the cheese.7
For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.8
Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.9
Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.10
Top with remaining sauce.11
Bake, covered, in 350* oven for 35 minutes.12
Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.13
Let stand 10 minutes.14
If Desired: garnish tops with olives, tomatoes, and cheese.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
Featured Reviews for This Recipe
From: ladypit
On Jun 27, 2008
We enjoyed these tonight for dinner. I had a frozen bag of cooked turkey to use up and decided on this recipe. I used a little less butter and left out the chilis (because the kids don't like them). We thought they were creamy and tasty and I served them with Mexican rice and refried beans. Thanks.
From: bluebelle0604
On May 10, 2008
I made these for my in-laws and we all loved them!! My MIL said they were best she has ever had. Thanks for a great recipe that we will be using over and over again!
From: Chef #223235
On Feb 7, 2006
I loved these! And that's coming from someone who regularly eats out at authentic mexican restaurants. However, I made the following modifications: used extra chicken, cheese, and green chilis, used jalapeno mont. jack, pre-cooked rotisserie chicken and shredded rather than cut it up...for convenience as well as the texture. I made two batches one with corn and one with flour tortillas. HIGHLY recommend flour over corn. The corn batch was barely touched, they were dry and had much less taste. And contrary to another reviewer, I loved the leftovers (the flour tortillas that is)!
From: SarahinWI
On Oct 1, 2005
I would give this 10 stars if I could! We really liked these. My husband even complimented me on them twice - his standard comment is "it's okay." And that's only if I ask...but with these he said first that they were awfully good! I made the recipe exactly as directed, using flour tortillas. The dish I used was slightly smaller than it should have been, so I only had room for 6 tortillas. I mixed the remaining chicken with the sauce and poured it all over the enchiladas and continued as directed. But I made no changes to the ingredients or proportions. The only thing I might do differently is to add a bit more sauce to the chicken before stuffing the tortillas.
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