Thursday, July 22, 2010

Cheesy Chicken Enchiladas

These might have to be, by far, my favorite enchilada recipe... I am all for the cheese - but ifyou like enchilada sauce, this is probably not the dish for you!

Cheesy Chicken Enchiladas
(recipe found on
Servings: 6
Points: 6

1 spray cooking spray
8 ounces Velveeta Light
1/2 cup fat free sour cream
1/4 cup fat free evaporated milk
1/4 cup scallions, green part only, minced
1/4 teaspoon crushed red pepper flakes
3 cups cooked chicken breast, chopped
6 medium whole wheat tortillas
1/4 cup low fat shredded cheddar cheese
6 medium olives, green, pitted and sliced
1/4 cup salsa

Preheat oven to 350. 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 1/2-2 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 20-25 minutes. Serve with salsa.

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