Easy Cheesy Chicken Enchiladas

Oh yes! Mexican foods are on of my all time favorite foods this one is very simple and the whole family likes them! They are simple to throw together and you can make the enchiladas themselves throwing them in the freezer and just whipping up the sauce later! 

I experimented with the recipe quite a bit and using whole wheat flour was a no go for me as I felt the wheat flavor took over the cheesy flavor, not cool... NOT. COOL. I instead used the white whole wheat flour and it was PERFECT! I have never gone back from it and use it really for everything now unless I am using oat flour. 

I love the ease of just shredding up a rotisserie chicken from the store and using the leftovers to make a great soup. You could also just boil and shred up your own chicken. If you choose this route I would go with seasoning the chicken well as a roasted chicken as more flavor. 

Total time 30 min Makes 8 enchiladas   CONTAINERS 1 enchilada 1 Blue, 1 Yellow 1 Red 1 Tsp


  • 1 rotisserie chicken with meat removed and shredded ( about 2-3 cups) 
  • 2 cups shredded Monterrey Jack Cheese plus some for inside the enchilada 
  • 2 cups Chicken Stock 
  •  1/4 tsp garlic powder 
  • 1/4 teaspoon Salt 
  • 1 can chopped green chilies
  • 3 Tablespoons of Butter 
  • 3 Tablespoons White Whole Wheat Flour 
  • 8 Whole wheat tortillas

* Optional Plain Greek yogurt & fresh salsa for topping 


  1. Preheat oven to 350
  2. spray a 9X13 pan with Coconut or olive oil spray place about 1/2 cup chicken into the tortilla adding a sprinkle of cheese and rolling it up, place seam down in dish. Repeat until you run out of chicken or space :)  
  3. Melt butter on medium heat a saute pan, when bubbly whisk in the flour allowing it to cook for about 30-60 seconds
  4. Slowly whisk in the chicken broth whisking steadily until the lumps are gone. Bring mixture to a slight boil while whisking then add the cheese and continue to whisk until all smooth!
  5. Add the salt, garlic powder and chilies to the cheese sauce and combine.
  6. Pour over enchiladas
  7. Bake uncovered for about 2-25 min or until bubbly 
  8. ENJOY

I love to serve this with a simple side salad to sneak in a veggie. I also like to plop a lil' plain Greek yogurt on the the top and some salsa if I am feeling frisky!