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Whole Wheat Chicken Enchiladas

Chicken Enchiladas

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


  • 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


  • 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.
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