Cheesy Chicken Enchiladas - WW

By heathergoodman

Course: main meals
PointsPlus™ Value: 8
Servings: 6
Preparation Time: 15 min
Cooking Time: 27 min
Level of Difficulty: Easy

Ingredients

• 1 spray(s) cooking spray
• 8 oz Kraft Velveeta Light Reduced-Fat
• 1/2 cup(s) fat-free sour cream
• 1/4 cup(s) fat-free evaporated milk
• 1/4 cup(s) scallion(s), green part only, minced
• 1/4 tsp crushed red pepper flakes
• 3 cup(s) roasted chicken breast, chopped*
• 6 medium whole wheat tortilla(s), 7-inches each
• 1/4 cup(s) low-fat shredded sharp cheddar cheese
• 6 medium olive(s), green, pitted, sliced
• 1/4 cup(s) salsa

Details

Servings 6
Preparation time 15mins
Cooking time 42mins
Adapted from weightwatchers.com

Preparation

Step 1

Preheat oven to 350ºF. Coat a 9-inch glass baking dish with cooking spray.


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.