I tried this recipe a few nights ago. It was pretty good! I cooked the chicken breast meat in one of those steam bags, which also made this recipe really quick and easy. And I also normally do not like whole wheat flour tortillas, but if they are covered in cheesy enchilada goodness, you can't tell the difference. This is a little different from the original WW recipe as I did not put olives or cheddar cheese on it, and I added chillies. This gets a yummy 4 stars from me!
Cheesy Chicken Enchiladas (adapted from WW website)
Serves: 6
- 8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
- 1/2 cup fat-free sour cream
- 1/4 cup fat-free evaporated milk
- 1/4 cup salsa
- 1/4 cup scallion(s), green part only, minced
- 3 cup cooked chicken breast, chopped*
- 1 sprays cooking spray
- 6 medium whole wheat tortilla(s), 7-inches each
- 1/4 tsp crushed red pepper flakes
- 3 Tblsp chopped mild green chillies
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, chillies 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.
Bake until cheese topping is bubbly, about 20 to 25 minutes. Serve with salsa. Yields 1 enchilada per serving.
Pts per serving: 6
