Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.

  • Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam side down in a greased baking pan.

  • Melt the butter in a saucepan over medium heat. Add the flour and whisk until mixture begins to boil. Slowly add the broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heat thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.

  • Bake in pre-heated oven for 20 minutes or until heated through. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

797 calories; 51.9 g total fat; 172 mg cholesterol; 1013 mg sodium. 33.2 g carbohydrates; 49.8 g protein; Full Nutrition

Reviews (281)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/20/2008
Outstanding! My dinner guest a die hard red enchilada sauce fan was swept away by these enchiladas and proclaimed these her new favorite (me too). Not to mention I've never known her to eat much and she all but licked the plate clean! Genuine simple and understated flavors that all blended together perfectly. Just delicious and just as written "decorated" with a plop of sour cream. Can't wait to make this again--and I WILL make this again! Read More
(183)

Most helpful critical review

Rating: 1 stars
07/25/2007
not very good way too much sauce (I guess I could have only poured half of it on the enchiladas) and I would have left the cheese off the top (way too much cheese to this recipe).They just didn't have anything to them just chicken and cheese was about all there was to it. to me it needed rice beans the works... Read More
(4)
364 Ratings
  • 5 star values: 247
  • 4 star values: 86
  • 3 star values: 17
  • 2 star values: 7
  • 1 star values: 7
Rating: 5 stars
03/20/2008
Outstanding! My dinner guest a die hard red enchilada sauce fan was swept away by these enchiladas and proclaimed these her new favorite (me too). Not to mention I've never known her to eat much and she all but licked the plate clean! Genuine simple and understated flavors that all blended together perfectly. Just delicious and just as written "decorated" with a plop of sour cream. Can't wait to make this again--and I WILL make this again! Read More
(183)
Rating: 5 stars
03/20/2008
Outstanding! My dinner guest a die hard red enchilada sauce fan was swept away by these enchiladas and proclaimed these her new favorite (me too). Not to mention I've never known her to eat much and she all but licked the plate clean! Genuine simple and understated flavors that all blended together perfectly. Just delicious and just as written "decorated" with a plop of sour cream. Can't wait to make this again--and I WILL make this again! Read More
(183)
Rating: 5 stars
03/02/2008
This recipe received 5 stars from my super picky husband. I did adapt it a bit. I used about 3/4 cup green chili salsa instead of the green chiles in the cream sauce and I put the small can of green chiles in with the filling. I also created a bed of cooked white rice with whole corn and diced roasted red peppers in the baking dish and then put the enchiladas on it which soaked up the extra cream sauce nicely and made a yummy side dish. It might have been too much cream sauce otherwise. Read More
(139)
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Rating: 5 stars
08/08/2007
This recipe turned out great. I used a rotisserie chicken from the deli and shredded all the meat off of it. For the sauce I used a 14 oz. can of chicken broth 1/2 cup sour cream & 1/2 cup greek style yogurt to cut some of the fat. I also added some garlic powder cumin & paprika.When I rolled the tortillas with the chicken and cheese I spooned a little bit of sauce on top before rolling them.Baked them at 350 degrees for 30 minutes.I used a 9x12 dish and was able to squeeze a couple extra tortillas in there.My husband loved this dish!! Not runny at all just delicious! Read More
(93)
Rating: 5 stars
03/30/2008
Made this tonight & it was a big hit! I followed the recipe ingredients however I made it more like a casserole by layering the corn tortillas chicken sauce & cheese until my pan was full. I also added more green chile as my family prefers it hot! It was easy to make & will have it again soon..thanks! Read More
(60)
Rating: 4 stars
05/29/2007
The sauce itself is four stars! Overall I did some "doctoring" (added a dollop of sour cream to the filler mixture and also used freshly chopped sauteed onion instead of minced) in efforts to get the kids to eat it.:-) Read More
(29)
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Rating: 5 stars
09/26/2007
Now these are some ENCHILADAS! We live in Arizona and this recipe meets or beats all of the Mexican food restaurants here and there are a lot of them! Read More
(29)
Rating: 5 stars
12/02/2010
OMG!! These came out soooo good! I had a five pound chicken that I roasted with olive oil and a super dry rub. My mom got me one of the roasters that are like the beer can thing anyway when this chicken came out of the oven it was a work of art in itself!! I shredded it mixed in the onions and cheese. I added some of the chicken liquid so it was nice and moist. At this point the old man could hardly contain himself.. I'll help..I'll help...SURE..so we got them all rolled we made 24..and the sauce came out great. I used fresh green chili and we both thought it could have used more (next time). ANYWAY...they were heavenly!! This is the only recipe I will ever use!! I'm toying with the idea of using shredded pork onions and cheese in the corn tortillas smothered in red chili (old man makes killer red chili)and covered in TONS of cheese. Ummmm..anyway it's 7:30am and I can hardly wait till supper!! lol Thanks for passing this on to us! Read More
(24)
Rating: 4 stars
10/05/2009
This was a very good recipe. Extremely rich and very filling. After reading the reviews I was pretty aggressive about spicing them up we like flavorful foods. I started by sauteing the onions in EVOO with garlic and some minced jalepeno then added the cooked chicken cumin cayene and some chipotle powder. For the sauce I added some more minced jalepeno cumin chipotle and salt. I put them under the broiler for a couple of minutes to finish off before the garnishes. Thank you for your submission very tasty! Read More
(22)
Rating: 5 stars
03/24/2009
YUMMY STUFF! Easy to make and even my husband who doesn't usually like Mexican food loved it. As I was rolling the enchiladas he was taking the chicken chunks and dipping them in the sauce. My kids asked for it twice this week. Read More
(19)
Rating: 1 stars
07/25/2007
not very good way too much sauce (I guess I could have only poured half of it on the enchiladas) and I would have left the cheese off the top (way too much cheese to this recipe).They just didn't have anything to them just chicken and cheese was about all there was to it. to me it needed rice beans the works... Read More
(4)