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

Yum, Yum!

July 22, 2018
Really made few changes--just added some cumin and smoked paprika to the saute'.  EXCELLENT!  Served with lettuce, chopped tomato, sliced radishes, black olives, sour cream and avocado slices on the side.  Husband LOVED it!  Took the leftovers to work--disappeared!  Recommend!

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!

JustUsNMich's Review

November 09, 2009
This is a great recipe. I've altered to add Jalepeno Jack cheese on top, substituted 1 cup chicken broth for 1 of the cups of milk in sauce, and I use large whole wheat tortillas and layer them (3 layers; bottom, middle & top) - like lasagna so it's easier to cut / create your own portion size. Just divide the filling in half between layers. It's has become one of our favorites when entertaining.

TLKOTWN's Review

April 28, 2010
I read the reviews before I made this, so I knew that I would have to spice it up a bit. I doubled the garlic, added about 2 tsp Cumin, and a generous amount of Cilantro. As others had suggested I made it in layers, so much faster and easier.

amyjaneto's Review

January 25, 2009
easy to eat. per other reviews I turned the heat up to make sure the liquid from the chicken mixture reduced sufficiently and all turned out well. my 10yr old gobbled this up. My husband and I were happy to eat it but it could have used some more spices - hotter peppers anyone? will make again but with some spicey additions. served with a fresh salad and cold beer.

HeatherMcD's Review

March 29, 2010

mollyd1027's Review

January 12, 2010
This is sooooo good and turns out great every time I make it! I add some cheese to the sauce, use regular Ro-Tel tomatoes and sprinkle some green onions on the top. I serve it with corn and black bean salad. My whole family loves it.

aalock7337's Review

March 23, 2010
Not sure why this got low ratings from some-- this recipe is SO good. I usually make a big batch-- 12 at a time, by using one whole chicken. These freeze really well too. Only down side I can see is that they do take a bit of time to put together and cook. I usually make these on a weekend and freeze some.

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.

cookin13's Review

March 05, 2011
I am learning to cook with my mom and we tried this yesterday for lunch. It was outstanding but we made a few alterations after reading the reviews. We added a 1/2tsp of cumin to the sauce as it simmered. We used 2 cans of Rotel tomatoes with green chiles in addition to the diced green chiles called for in the recipe and added 1tsp of cumin to the chicken mixture as it simmered also. Used Whole Wheat tortillas since we had in refrigerator. We had true Grueyre Swiss on hand and it was so yummy melted on top of these enchi's. Skipped broiler and baked until well browned. Would serve to company any day. Wonderful!