With that out of the way, I totally suggest you give this recipe a try.
It's good - not El Fenix good; however, when you eat the enchilada you won't feel like you're making a sacrifice and there is a lot to be said for that when it comes to low cal Mexican food.
I ate mine with Herdez salsa and a few baked, fat free Tostitos and was a happy girl. I consider that a pretty big success for the folks at Weight Watchers considering I am an enchilada snob.
Weight Watcher's Cheesy Chicken Enchilada
- 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.