Photo of Cheesy Chicken Enchiladas by WW

Cheesy Chicken Enchiladas

Points® value
Total Time
42 min
15 min
27 min
These cheesy enchiladas are stuffed to the max with the tasty flavours of chicken, scallions and red pepper flakes. Serve with spicy or mild salsa.


Cooking spray

1 spray(s)

Cold-pack American cheese food

8 oz

Fat free sour cream

½ cup(s)

Fat free evaporated milk

¼ cup(s)

Uncooked scallions

¼ cup(s), green part only, minced

Crushed red pepper flakes

½ gm

Cooked skinless boneless chicken breast

3 cup(s), chopped, chopped*

Whole wheat tortilla

6 medium, 7-inches each

Low-fat shredded cheddar cheese

¼ cup(s), sharp variety


6 large, green, pitted, sliced

Fat free salsa

¼ cup(s)


  1. Preheat oven to 350ºF. Coat a 9-inch glass baking dish with cooking spray.
  2. In a microwave-safe bowl, combine cheese product and sour cream; cover and microwave on high power until cheese melts, about 1 1/2 to 2 minutes. Remove half of melted cheese to a small bowl and stir in evaporated milk; set aside. Add scallions, red pepper flakes and chicken to remaining cheese mixture; stir to coat.
  3. Spoon about 2/3 cup of chicken mixture down centre of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish; spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese and olives.
  4. Bake until cheese topping is bubbly, about 20 to 25 minutes. Serve with salsa. Yields 1 enchilada per serving.


*Use leftover cooked chicken or two (6-ounce) packages of cooked chicken breast strips in this recipe.