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Cheesy Chicken Enchiladas

Serves 6


  • 2 cups Australian reduced fat milk
  • 1/4 cup flour
  • 20g Australian reduced fat dairy spread or butter
  • 1 1/2 cups grated Australian 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
Download Recipe (PDF)


  1. 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. 2. Stir in chicken, vegetables and half the cheese into the sauce and heat through.
  3. 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.

Tips / Handy Hints

*Use skinless BBQ chicken for extra flavour


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