Cheesy Chicken Enchiladas
10
Points®
Total time: 42 min • Prep: 15 min • Cook: 27 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
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
Olives
6 large, green, pitted, sliced
Fat free salsa
¼ cup(s)
Instructions
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.
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