Weight Watchers Cheesy Chicken Enchiladas - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F.
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.