August 15, 2012


First of all - total disclosure - I copied this recipe straight from 

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

  • PointsPlus® value | 9
    Servings |  6
    Preparation Time |  15 min
    Cooking Time |  27 min
    Level of Difficulty |  Easy

     main meals |  These cheesy enchiladas are stuffed to the max with the tasty flavors of chicken, scallions and red pepper flakes. Serve with spicy or mild salsa.
    1 spray(s) cooking spray
  • 8 oz pasteurized process american cheese spread
  • 1/2 cup(s) fat-free sour cream
  • 1/4 cup(s) fat-free evaporated milk
  • 1/4 cup(s) uncooked scallion(s), green part only, minced
  • 1/4 tsp crushed red pepper flakes
  • 3 cup(s) cooked skinless, boneless chicken breast(s), 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) fat free 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.

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