Creamy chicken enchiladas

Step 1/3

• 90 g cooked chicken breast (shredded)
• 15 g Mexican cheese blend (shredded)
• 1 tbsp evaporated fat-free milk (e.g. Nestlé® Carnation® Evaporated Fat Free Milk)
• ⅛ tsp powdered chicken broth (e.g. Maggi® Granulated Chicken Flavor Bouillon)

• oven
• large mixing bowl

Preheat oven to 175°C/350°F. Combine chicken, cheese, evaporated milk, and bouillon in a large mixing bowl. Divide mixture evenly between tortillas.

Step 2/3

• 2 whole wheat tortillas

• square baking dish

Roll up the tortillas and place seam-side-down in baking dish.

Step 3/3

• 90 ml enchilada sauce (canned)
• green onions for serving

• oven

Pour enchilada sauce over tortillas. Sprinkle with additional cheese, if desired. Bake at 175°C/350°F for approx. 20 min. Garnish with chopped green onions to taste.

Enjoy your meal!