CHILI CHICKEN ENCHILADAS

Chili Chicken Enchiladas image

This meal's a great way to use up leftover cooked chicken, and a wonderful pick-me-up to take to friends who need a little help. -Alicia Johnson, Hillsboro, Oregon

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons all-purpose flour
1/4 teaspoon ground coriander
1/8 teaspoon pepper
1 cup chicken broth
1 tablespoon butter
1/4 cup chopped onion
2 garlic cloves, minced
1 can (4 ounces) chopped green chilies
1 cup shredded Monterey Jack cheese, divided
1/2 cup sour cream
2 cups chopped cooked chicken
4 flour tortillas (8 inches)
Optional toppings: chopped tomatoes, sliced ripe olives and sliced green onions

Steps:

Preheat oven to 350°. Mix first four ingredients until smooth., In a small saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in chilies and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in 1/2 cup cheese and sour cream until cheese is melted. , In a bowl, mix chicken with 3/4 cup sauce. Place 1/2 cup mixture on each tortilla; roll up and place in a greased 11x7-in. baking dish, seam side down. Top with remaining sauce., Bake, uncovered, 20 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, 5-10 minutes. If desired, serve with toppings.

Nutrition Facts : Calories 514 calories, Fat 26g fat (13g saturated fat), Cholesterol 103mg cholesterol, Sodium 855mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 34g protein.