
Cheesy chicken enchiladas
10
Points®
Total Time
42 min
Prep
15 min
Cook
27 min
Serves
6
Difficulty
Easy
Smothered in sauce, covered with ooey, gooey cheese, and stuffed to the max with chopped chicken, these enchiladas are sure to become a family-favorite. The velvety-smooth, 3-ingredient sauce is simple to make and comes together in just 2 minutes in the microwave. To save time, use 4.5-ounces of leftover baked chicken instead of cooking the chicken the night you bake the enchiladas. Serve with spicy or mild salsa depending on your heat preference and pair with a garden salad to round out your meal. For a pop of bright color, sprinkle each serving with fresh chopped tomatoes, cilantro, and scallions if you’d like.
Ingredients
Cooking spray
1 spray(s)
Pasteurized process American cheese spread
8 oz
Fat free sour cream
½ cup(s)
Fat free evaporated milk
¼ cup(s)
Uncooked boneless skinless chicken breast
6 oz
Scallions
¼ cup(s), chopped, green part only, minced
Crushed red pepper flakes
¼ tsp
Whole-wheat tortilla
6 medium, 7-inches each
Weight Watchers Reduced-fat Mexican style shredded cheese
¼ cup(s), sharp variety
Olives
6 medium, green, pitted, sliced
Fat free salsa
¼ cup(s)