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
4 spray(s)
Pasteurized process American cheese spread
8 oz
Fat free sour cream
½ cup(s)
Fat free evaporated milk (Vitamins A & D added)
¼ cup(s)
Uncooked skinless boneless chicken breast
6 oz
Scallions
¼ cup(s), chopped or sliced
Crushed red pepper flakes
¼ tsp
Whole-wheat tortilla
6 tortilla(s), medium
Shredded reduced fat Mexican-style cheese blend
¼ cup(s)
Olives
6 olive(s), medium
Salsa
¼ cup(s)
Instructions
1
Preheat oven to 350ºF. Coat a 9-inch glass baking dish with cooking spray.
2
Cook chicken according to package instructions and chop.
3
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.
4
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.
5
Bake until cheese topping is bubbly, about 20 to 25 minutes. Serve with salsa.
6
Yields 1 enchilada per serving.
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