Cheesy Chicken Enchiladas
  • Servings: 4
  • 2 x Cups of reduced fat milk
  • 1/4 x Cup of flour
  • 30G x Butter
  • Salt and white pepper to taste
  • 1 & 1/2 x Cups of grated cheddar cheese
  • 2 x Cups of chicken, (cooked and shredded)
  • 1 & 1/2 x Cups of vegetables; zucchini, carrot, celery, red capsicum, corn, (grated or finely chopped)
  • 6 x Large wholemeal tortillas or thin flatbreads
  1. Preheat oven to 190°C
  2. Combine the milk, flour, butter and seasonings in a saucepan and bring to the boil. This continuously until mixture thickens. Reduce the heat and simmer for 2 minutes.
  3. Stir in the chicken, vegetables and half the cheese into the sauce and heat through.
  4. Divide chicken mixture between tortillas (or flatbreads) and roll up tightly.
  5. Place rolls (seam down) in an ovenproof dish. Sprinkle with remaining cheese and bake for 10-15 minutes until the cheese is golden.
Add Jalapeños for an extra kick! A low fat tasty treat.