Cheesy Chicken Enchiladas Recipe

Name: Cheesy Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For The Enchiladas:; 2 tablespoons butter; 1/2 cup chopped onion; 4 cloves garlic, minced; 1 teaspoon ground coriander; 1/4 teaspoon pepper; 1/2 teaspoon salt; 1 teaspoon pickled jalapeno pepper slices, chopped; 3 tablespoons all-purpose flour; 8 ounces sour cream; 2 cups chicken broth; 3 1/2 cups grilled thinly sliced chicken; 8 flour tortillas; 2 cups shredded Monterey Jack cheese; 1/2 cup shredded yellow cheddar cheese; For The Garnish:; Fresh cilantro, chopped; Tomatoes, finely chopped; Green onions, thinly sliced; pickled or fresh jalapenos, finely chopped (optional)

Servings: persons

For The Enchiladas:
2 tablespoons butter
1/2 cup chopped onion
4 cloves garlic, minced
1 teaspoon ground coriander
1/4 teaspoon pepper
1/2 teaspoon salt
1 teaspoon pickled jalapeno pepper slices, chopped
3 tablespoons all-purpose flour
8 ounces sour cream
2 cups chicken broth
3 1/2 cups grilled thinly sliced chicken
8 flour tortillas
2 cups shredded Monterey Jack cheese
1/2 cup shredded yellow cheddar cheese
For The Garnish:
Fresh cilantro, chopped
Tomatoes, finely chopped
Green onions, thinly sliced
pickled or fresh jalapenos, finely chopped (optional)

1
Melt butter in a large saucepan over medium heat. Add onion & garlic and cook for 4-5 minutes until the onion is tender, then add coriander, salt, & pepper.
2
In a separate bowl, stir the flour into the sour cream and then add to the onion mixture in the pan. Add in the pickled jalapenos, then cook another 3 minutes over medium heat.
3
Stir in the broth and cook on high, whisking periodically until thickened and bubbly, about 3-5 minutes.
4
Remove from the heat and add 1 cup of Monterey Jack cheese.
5
Stir 1 cup of sauce into the chicken.
6
Place about 1/3 of the filling onto each tortilla, roll up and arrange seam side down in a lightly greased 13 x 9 baking dish.
7
Once all enchiladas are in the dish, top them with the remaining sauce.
8
Bake covered, in a 350 degree oven for about 35 minutes or until heated through.
9
Sprinkle with remaining cheese, and if desired the chopped tomatoes and sliced green onions. Bake for 5 more minutes uncovered.
10
Let stand for 10 minutes before serving.

1774

kcal

Calories

Fat

168

Carbs

143

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For The Enchiladas:, 2 tablespoons butter, 1/2 cup chopped onion, 4 cloves garlic, minced, and more.

Yes, Cheesy Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Chicken Enchiladas

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