Mama King's Cheesy Chicken Enchiladas

I love this recipe because it tastes authentic to many of the restaurants I have gone to.  Although I love sour cream and cream of chicken soup, I wanted something different.  This is super easy to make and tastes amazing.  

  • 2 Tablespoon butter or margarine
  • 1/4 cup flour
  • 2-1/2 cups chicken broth
  • 1 teaspoon dried coriander
  • 1 small can diced green chilies
  • 2 cups chicken, cooked and cubed or shredded ((I like to use canned chicken))
  • 1 cup monterey jack cheese, shredded
  • 8 flour tortillas
  • 1 cup cheddar cheese, shredded
  1. Preheat ovento 375*.  Spray 9×13 pan with cooking spray.  Set aside.  To make the sauce:  melt butter in saucepan.  Stir in flour until smooth.  Gradually add the broth and bring to a boil.  I like to boil mine for about 5 minutes or until it thickens.  Stir in the coriander and half the chilies.  

  2. In a separate bowl, combine the chicken, monterey jack and remaining chilies.  Spoon about 1/3 cup of the mixture in tortilla.  Roll up and place seam side down in pan.  When finished, pour sauce over enchiladas.  Sprinkle with the cheddar cheese.  Bake for 15-20 minutes or until cheese is hot and bubbly.  Serve with all your favorite Mexican food condiments.  My family loves avocado, sour cream, tomatoes, lettuce, etc.  

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