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  • Writer's pictureAmanda Davis

Cheesy Chicken Enchiladas

You know, Weight Watchers really does put out some amazing recipes that you would never know are better for you than the original.  These Enchiladas were wonderful.  You even get to eat Velveeta (granted, it was the light version, but it’s all the same to me).  I used my favorite On the Border Salsa on top.

Cheesy Chicken Enchiladas

Ingredients 1 spray(s) cooking spray 8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product 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) cooked chicken breast, chopped* 6 medium whole wheat tortilla(s), 7-inches each 1/4 cup(s) low-fat shredded cheddar cheese, sharp variety 6 medium olive(s), green, pitted, sliced 1/4 cup(s) salsa


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.

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