You know you’re doing something right when your husband says “you’ve been making some of the best dinners ever lately.” Believe it or not, all of my good cooking has come from Weight Watchers. So not only are they tasting good, they are fairly healthy for us as well.
Last night I cooked my favorite recipe to date, so I had to share it with you. Cheesy chicken enchiladas. Even the name sounds good, right?
Here is the recipe. Enjoy!
|POINTS® Value: 6
Preparation Time: 15 min
Cooking Time: 27 min
Level of Difficulty: Easy
|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.