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Chicken Enchiladas

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Although enchiladas are probably most often made with corn tortillas, they can be made with whole wheat tortillas.  These Whole Wheat Chicken Enchiladas are a great way to try the whole wheat way.

Whole Wheat Chicken Enchiladas
Whole Wheat Chicken Enchiladas

Chicken Enchiladas

Course: Dinner, Main Dish
Cuisine: Mexican
Recipe Type: 90/10 Regular
Author: Heidi Boortz
Servings : 4

Ingredients

  • 3 cups boneless, skinless chicken breast cooked and shredded (about 3 breasts)
  • 1 bag frozen bell peppers and onions 10 oz
  • 4 cans green chiles 4 oz
  • 5 cups cheddar cheese shredded
  • 8 each 100% whole grain soft flour tortilla no high fructose corn syrup
  • 6 Tbsp unsalted butter
  • 4 Tbsp 100% whole wheat flour
  • 1 cup Chicken broth no sugar listed in ingredients
  • 3/4 cup fat free milk

Instructions

  • Preheat oven to 350. Combine chicken, peppers and onions, 3 cans chiles, and cheese in a large bowl. Fill each tortilla, roll up, and place in a greased 13X9 baking dish.
  • In a large saucepan, melt butter. Add flour and whisk until smooth. Cook 1 min, stirring constantly. Gradually stir in broth and milk, stirring constantly. Bring to a boil, cook 4 minutes. Stir in remaining chiles and pour over enchiladas in pan. Sprinkle with cheese if desired. Bake at 350 for 30-45 min.
Tried this recipe?Let us know how it was!
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