Average Rating: 4.724137TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.Ingredients
- 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
Instructions
- 1. Melt butter in a large saucepan. 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 of the chiles. In a large bowl, combine the chicken, Monterey Jack cheese and remaining chilies.
- 2. 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.
- 3. Bake, uncovered, at 375° for 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.