Weight Watchers Cheesy Chicken Enchiladas

READY IN: 42mins
Recipe by Lainey39

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.

Top Review by Boxergurl

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!

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF.
  2. Coat a 9-inch glass baking dish with cooking spray.
  3. 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.
  4. Add scallions, red pepper flakes and chicken to remaining cheese mixture; stir to coat.
  5. 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.
  6. Bake until cheese topping is bubbly, about 20 to 25 minutes.
  7. Serve with salsa.
  8. Yields 1 enchilada per serving.

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