Chili Chicken Enchiladas for 2
"I found this recipe in Taste of Home magazine. It's good, filling and easy to make. Leftovers are even better, especially when reheated in the oven. My favorite enchilada recipe...so far."
photo by ColoradoCooking
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
2-4
ingredients
- 1⁄4 cup onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon butter
- 2 tablespoons flour
- 1 cup chicken broth
- 4 ounces green chilies, chopped
- 1⁄4 teaspoon coriander
- 1⁄8 teaspoon pepper
- 1 cup monterey jack cheese, shredded
- 1⁄2 cup full-fat sour cream
- 2 cups cooked chicken, cubed
- 4 -8 inches flour tortillas
-
Optional for garnish
- ripe olives, chopped
- tomatoes, chopped
- green onion, chopped
directions
- Saute onion and garlic in butter.
- Combine flour and broth until smooth; gradually add ot pan with onion.
- Stir in chilies, coriander and pepper. Bring to boil; cook, stirring constantly,for 2 minutes or until thickened. Remove from heat.
- Stir in 1/2 cup cheese and the sour cream until cheese is melted.
- Combine chicken and 3/4 cup of the sauce. Place about 1/2 cup of the chicken mixture down center of each tortilla. Roll up and place, seam down, in greased 11x7 baking dish.
- Pour sauce over enchiladas.
- Bake, uncovered, at 350 F for 20 minutes. Sprinkle with remaining cheese and bake 5-10 minutes longer.
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Reviews
-
I’ve made this a couple times. With flour and then corn tortillas (that is what makes them enchiladas). Both ways are excellent! -
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This is easy to put together, very delicious and has a great presentation. At the time I made this the quantity of flour tortillas was not noted so the filling seemed generous enough for 4 tortillas which could easily serve 4 people! Thanks, goushiangirl! Made for Spring PAC 2010.
