These are very good and you don't miss the fat. They are 6 points per serving. Feel free to use leftover cooked chicken or two (6-ounce) packages of cooked chicken breast strips in this recipe.
- cooking spray, 1 spray
- 8 ounces Velveeta reduced fat cheese product, reduced-fat processed cheese product
- 1⁄2 cup nonfat sour cream
- 1⁄4 cup fat-free evaporated milk
- 1⁄4 cup scallion, green part only, minced
- 1⁄4 teaspoon crushed red pepper flakes
- 3 cups cooked chicken breasts, chopped
- 6 medium whole wheat tortillas, 7-inches each
- 1⁄4 cup shredded low-fat cheddar cheese, sharp variety
- 6 medium olives, black, pitted, sliced
- 1⁄4 cup 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.
I won't give this any stars, because I didn't make it as written. I made the filling for the enchiladas as noted, but added some Tastefully Simple Fiesta seasoning to give it a little more flavor. I did not make the cheese sauce for the top, and instead used a chipotle enchilada sauce. I used La Tortilla Factory tortillas in the green onion flavor, which are 0 points a tortilla, and ended up getting 10 enchiladas. They turned out great, and I could have two without feeling too guilty. Thanks for sharing!
These were good for being weight watchers. I cooked my chicken breast in the skillet then cubed them into bite size pieces. What I didn't care for is the green onion that went into the mixture raw. I'd prefer to cook some regular onion next time to add to the mixture. Also the reduced fat velveeta is a much better way to add cheese to recipes than just adding regular reduced fat shredded cheese which can end up not very melty and a bit dry. I also ran into the issue of not having enough filling. I think I got 7 enchiladas out of it, using 2/3 cup like they said. So if you want the full amount specified by the recipe you will have to add more filling, the points can easily be added on by weighing your chicken breast before chopping it and adding it to the mixture. Points run 3 PP for every 3oz of chicken. Otherwise these were good, even my man ate them, and liked them. I made Spanish rice with them by taking wild grain rice and hunts fire roasted tomato and adding chili powder and cumin all to the pot and let the rice cook that way. It was 3 PP for 1/2 cup of rice and it went really well together
This was GREAT!!! I shredded the chicken and I didn't have any red pepper flakes or scallions, so I added some taco seasoning, garlic powder, salt, and pepper to the chicken. When I mixed the chicken and cheese together I also added a couple TBSP of white and black bean salsa. I will definitely be making this again! We LOVED it!