Chicken Enchiladas

Chicken Enchiladas

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  • Prep Time


  • Total Time


  • Servings



  • Cooking spray

  • ¾

    cup chopped green bell pepper

  • ½

    cup chopped onion

  • ¼

    cup all-purpose flour

  • ¾

    teaspoon ground coriander

  • Dash of black pepper

  • cups chicken broth

  • 1

    cup (4 ounces) shredded cheddar cheese

  • 1

    cup fat-free sour cream

  • 3

    cups chopped cooked turkey or chicken (about 1½ pounds) - Amy used a rotisserie chicken

  • ¼

    cup bottled salsa

  • 5-6

    (8-inch) flour tortillas


Preheat oven to 350°. Place a medium saucepan coated with cooking spray over medium heat until hot; add bell pepper and onion. Sauté 3 minutes or until tender. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, coriander, and black pepper in a medium bowl; gradually add broth, stirring with a whisk until well-blended. Add to saucepan; bring to a boil, and cook 3 minutes or until thick, stirring frequently. Remove from heat; stir in cheese and sour cream. Combine 1 cup cheese mixture, turkey, and salsa in a bowl. Spread 1/2 cup chicken/turkey mixture down center of each tortilla; roll up. Place in a 13 x 9-inch baking dish coated with cooking spray. Pour remaining cheese mixture over tortillas. Bake at 350° for 20 minutes or until bubbly.


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