Cheesy Chicken Enchiladas
- Total Time
- 0:42
- Prep
- 0:15
- Cook
- 0:27
- Serves
- 6
- Difficulty
- Easy
These cheesy enchiladas are stuffed to the max with the tasty flavors of chicken, scallions and red pepper flakes. Serve with spicy or mild salsa.
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cooking spray1 spray(s)
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pasteurized process American cheese spread8 oz
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fat free sour cream½ cup(s)
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fat free evaporated milk¼ cup(s)
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uncooked boneless skinless chicken breast(s)6 oz
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uncooked scallion(s)¼ cup(s), green part only, minced
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crushed red pepper flakes¼ tsp
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whole wheat tortilla(s)6 medium, 7-inches each
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WeightWatchers Reduced Fat Mexican style blend shredded cheese¼ cup(s), sharp variety
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olive(s)6 medium, green, pitted, sliced
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fat free salsa¼ cup(s)
- Preheat oven to 350ºF. Coat a 9-inch glass baking dish with cooking spray.
- Cook chicken according to package instructions and chop.
- 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.
- Spoon about 2/3 cup of chicken mixture down center 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.
- Bake until cheese topping is bubbly, about 20 to 25 minutes. Serve with salsa. Yields 1 enchilada per serving.