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Method Prep:20min › Cook:10min › Ready in:30min
Preheat the oven to 180 C / Gas 4.
Put chicken and onions in a pot and fry for 4 minutes, then add all other filling ingredients, putting chopped tomatoes in last. Allow to simmer for 15 minutes.
Meanwhile add 2/3 milk into pot, put on a medium heat. Add flour to remaining milk and stir until smooth, then add to pot and stir constantly until thick. Remove from heat and add 2/3 of cheese, a bit at a time; stir occasionally until melted.
Get an oven dish and spread a small amount of cheese sauce on the bottom to prevent sticking. Take wraps and put chicken and a small amount of cheese sauce in the wrap and roll, then place in oven dish.
Lastly add remaining cheese top the top and remainder of sauce around edges to prevent burning.
Bake in the preheated oven until the cheese is golden and the enchiladas are heated through, about 10 minutes.