Randy Mayor
6 servings (serving size: 1 enchilada and about 1/3 cup sauce)

Add a dash of cumin or paprika to the onions, if you'd like. You can also use purchased rotisserie chicken to cut down on the prep time.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.

Step 3

Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.

Step 4

Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 tablespoons cheese down center of each tortilla; roll up. Arrange filled tortillas in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Pour milk mixture over tortillas, and top evenly with remaining 1 cup cheese. Bake at 350° for 25 minutes or until cheese is bubbly. Remove from oven.

Step 5

Preheat broiler.

Step 6

Broil casserole for 3 minutes or until cheese begins to brown.

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Ratings & Reviews

Delicious with tiny changes

September 20, 2015
Just made these for dinner. I marinated the chicken over night in cumin, garlic powder, and cayenne pepper. Used skim milk for the sauce and added cottage and swiss cheese into the milk sauce. I also cooked the flour a little bit before adding the milk to get rid of the flour flavor, since its only there to thicken the sauce. Tastes absolutely amazing.

ekalies's Review

January 03, 2015
I make it exactly as written, and my family and many, many guests over the years love it.

saraarcara's Review

March 24, 2014
I think this is the first Cooking Light recipe that I haven't been crazy about. I added cumin and cilantro, per some other representations, some garlic salt and pepper to the sauce, and hot sauce on top, but it just wasn't great. My family liked it ok, but it's not one I'll put in my regular rotation. Let me temper the criticism by saying that I LOVE Cooking Light and have never had a bad recipe!

lmaddi's Review

September 26, 2013

KathrynNC's Review

April 24, 2013
I slightly changed the recipe based on some of the reviews. I used the one can of tomatoes, 1 small can of mexican rotel (spicy), and only 1 large can of green chilis. I added the extra garlic, cumin, and paprika. In order to make the milk sauce a little thicker, I also started by melting 1/2 T in the pan, 1 T of the flour, adding the milk little by little, then towards the last of the milk I mixed in the remaining 1 T of flour. Still wasn't thickening much, added some cheese which helped. Might try a different method next time. Served with homemade guacamole, pico de gallo, and plain greek yogurt (as our "sour cream"). Will definitely make this again!!

melfank's Review

February 03, 2013

Katienoneya's Review

June 21, 2012
I like everyone else thought it was a bit bland. So I added paprika, cumin, and extra garlic...I like spice :) Also I used smaller shells, I personally I think it's a better serving size. I also added cheese to the milk mixture, because for some reason I can't seem to get it to thicken. All in all though a GREAT recipe, my husband who hates spicey food absolutely LOVES it! It has become a family favorite.

KathyPombo's Review

November 03, 2011
Very tasty. My husband doesn't care for chicken as a rule. He actually said he liked this dish. I did use whole wheat tortillas. Did not have Swiss cheese on hand, so I used a blend of Mexican cheeses.

TexasSweetTea's Review

August 19, 2011
These enchiladas came out SO DELICIOUS!!!! (my 3 yr old ate every bite on her plate!). Based on other reviewer's suggestions, I added 2 tsp. cumin + some fresh chopped cilantro to the sauteed onions for a little extra flavor. The first time I made the milk-flour mixture, it did not come out right, so I had to make a new batch - I ended up melting 1 Tbsp. light butter, then the flour, then gradually adding the milk and stirring with a whisk (as I do with bechamel for lasagna), and stirred in a bit of the shredded swiss. Loved this recipe, it's definitely a keeper!

katiesobba's Review

July 11, 2011
The only reason I'm giving this 4 starts and not 5 is because I changed up the recipe a little bit and *it* was very very good. Instead of 2 cans of green chilies and 1 can of tomatoes, I used only 1 can of Rotel. I also used mozzarella cheese, not swiss because it's what I had on hand. I did sprinkle on some cumin, but have no idea how much. I've never made enchiladas before so I was a little scared, but it was super easy and very tasty!