Cheesy Chicken Enchiladas Recipe | Legendairy

Cheesy Chicken Enchiladas


6
Easy
15 MINS
15 MINS

The fussiest eaters will be loving these tasy enchiladas that hide the vegetables in a delicous cheesy sauce. Dinner made easy!

INGREDIENTS

  • 2 cups reduced fat milk
  • 1/4 cup flour
  • 20g reduced fat dairy spread or butter
  • 1 1/2 cups grated reduced fat cheddar cheese
  • 2 cups cooked shredded chicken*
  • 1 1/2 cups grated or finely chopped vegetables (zucchini, carrot, celery, red capsicum, corn)
  • 6 large wholemeal thin flatbreads or tortillas

METHOD

  1. Combine milk, flour, butter and seasonings in a saucepan, and bring to the boil, whisking continuously until mixture thickens. Reduce heat and simmer for 2 minutes.
  2. Stir in chicken, vegetables and half the cheese into the sauce and heat through.
  3. Divide chicken mixture between the tortillas and roll up tightly. Place seam side down in a 19cm x 27cm ovenproof dish. Sprinkle with remaining tasty cheese and bake at 190°C for 10-15 minutes, until cheese is golden. Serve warm with salad.

HANDY TIPS

*Use skinless BBQ chicken for extra flavour

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