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Photo of Cheesy chicken enchiladas by WW

Cheesy chicken enchiladas

10
Points®
Total Time
42 min
Prep
15 min
Cook
27 min
Serves
6
Difficulty
Easy
Smothered in sauce, covered with ooey, gooey cheese, and stuffed to the max with chopped chicken, these enchiladas are sure to become a family-favorite. The velvety-smooth, 3-ingredient sauce is simple to make and comes together in just 2 minutes in the microwave. To save time, use 4.5-ounces of leftover baked chicken instead of cooking the chicken the night you bake the enchiladas. Serve with spicy or mild salsa depending on your heat preference and pair with a garden salad to round out your meal. For a pop of bright color, sprinkle each serving with fresh chopped tomatoes, cilantro, and scallions if you’d like.

Ingredients

Cooking spray

4 spray(s)

Pasteurized process American cheese spread

8 oz

Fat free sour cream

½ cup(s)

Fat free evaporated milk

¼ cup(s)

Uncooked skinless boneless chicken breast

6 oz

Scallions

¼ cup(s), chopped, green part only, minced

Crushed red pepper flakes

¼ tsp

Whole-wheat tortilla

6 tortilla(s), medium, 7-inches each

Shredded reduced fat Mexican-style cheese blend

¼ cup(s)

Olives

6 olive(s), medium, green, pitted, sliced

Salsa

¼ cup(s)

Instructions

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

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