|180 g||cooked chicken breast (shredded)|
|30 g||Mexican cheese blend (shredded)|
|2 tbsp||evaporated fat-free milk (e.g. Nestlé® Carnation® Evaporated Fat Free Milk)|
|¼ tsp||powdered chicken broth (e.g. Maggi® Granulated Chicken Flavor Bouillon)|
|4||whole wheat tortillas|
|180 ml||enchilada sauce (canned)|
|green onions for serving|
Chenin Blanc is a young, fruity, and unoaked white wine with enough body to stand up to the creaminess of the dish.
Preheat oven to 175°C/350°F. Combine chicken, cheese, evaporated milk, and bouillon in a large mixing bowl. Divide mixture evenly between tortillas.
Roll up the tortillas and place seam-side-down in baking dish.