Rating: 4.5 stars
20 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light May 2006


Credit: Randy Mayor

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • 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.

  • 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.

  • 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.

  • Preheat broiler.

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

Nutrition Facts

419 calories; calories from fat 28%; fat 13.2g; saturated fat 7.9g; mono fat 3.7g; poly fat 0.8g; protein 33.2g; carbohydrates 41.8g; fiber 4.3g; cholesterol 79mg; iron 2.1mg; sodium 726mg; calcium 474mg.