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Weight Watchers Cheesy Chicken Enchiladas

These are very good and you don't miss the fat. They are 6 points per serving. Feel free to use leftover cooked chicken or two (6-ounce) packages of cooked chicken breast strips in this recipe

Weight Watchers Cheesy Chicken Enchiladas
Servings: 6

  • cooking spray, 1 spray
  • 8 ounces Velveeta reduced fat cheese product, reduced-fat processed cheese product
  • 1/2 cup nonfat sour cream
  • 1/4 cup fat-free evaporated milk
  • 1/4 cup scallion, green part only, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 3 cups cooked chicken breasts, chopped
  • 6 medium whole wheat tortillas, 7-inches each
  • 1/4 cup shredded low-fat cheddar cheese, sharp variety
  • 6 medium olives, black, pitted, sliced
  • 1/4 cup salsa

  1. Preheat oven to 350ºF.
  2. Coat a 9-inch glass baking dish with cooking spray.
  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.
  4. Add scallions, red pepper flakes and chicken to remaining cheese mixture; stir to coat.
  5. 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.
  6. Bake until cheese topping is bubbly, about 20 to 25 minutes.
  7. Serve with salsa.
Yields 1 enchilada per serving.

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