Weight Watchers Chicken Enchiladas Recipe
Weight Watchers Chicken Enchiladas Recipe with sour cream, fat free evaporated milk, scallions, crushed red pepper flakes, tortillas, cheese, black olives, and salsa.
A delicious Mexican dinner.
7 WW Freestyle Points and 7 Smart Points.
We have more Weight Watchers Chicken Recipes here,
more Weight Watchers Mexican Recipes here,
and more Weight Watchers Dinner Recipes here!
Tips and Tricks
Chicken
Use leftover rotisserie chicken for a quick and flavorful option. It adds a nice roasted flavor to the dish.
Velveeta
Cut the Velveeta into small cubes before microwaving. This helps it melt more evenly and quickly.
Sour Cream
Use non-fat Greek yogurt as a substitute for sour cream if you prefer a tangier taste and extra protein.
Scallions
Chop the scallion greens finely to ensure they distribute evenly throughout the filling, giving every bite a bit of freshness.
Red Pepper Flakes
Adjust the amount of crushed red pepper flakes based on your spice preference. If you like it hotter, add a bit more.
Tortillas
Warm the tortillas slightly in the microwave before filling. This makes them more pliable and easier to roll without tearing.
Baking Dish
Ensure the baking dish is well-coated with cooking spray. This prevents the enchiladas from sticking and makes cleanup easier.
Cheese
Grate your own sharp cheddar cheese for better melting and flavor. Pre-shredded cheese often contains additives that can affect the texture.
Baking
Cover the baking dish with aluminum foil during the first 15 minutes of baking. This helps to prevent the tortillas from drying out.
Serving
Garnish with a bit of fresh cilantro and a squeeze of lime juice before serving for an extra burst of freshness.
Storage
Store any leftovers in an airtight container in the fridge. Reheat in the oven or microwave, covering with a damp paper towel to prevent drying out.
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Weight Watchers Chicken Enchiladas
Ingredients
- ½ cup sour cream – non-fat
- 8 oz reduced fat Velveeta
- ¼ cup evaporated milk – fat-free
- ¼ cup scallion (greens only) minced
- ¼ tsp crushed red pepper flakes
- 3 cups cooked chicken breast chopped
- 6 medium whole wheat tortillas – (7 inch each)
- ¼ cup sharp cheddar cheese shredded
- 6 medium black olives pitted and sliced
- ¼ cup salsa
Instructions
- Preheat oven 350 degrees F
- Combine in a microwave safe mixing bowl, Velveeta and sour cream. On high setting, microwave approx 2 minutes or until Velveeta is melted.
- Move ½ of the mix to a small mixing bowl. Add evaporated milk, and mix. Set aside.
- Add scallions, red pepper flakes and chicken to remaining cheese mixture; stir to coat.
- Using Pam cooking spray, coat nine inch glass baking dish
- Spoon 1/6 of filling onto each tortilla. Place down the center, fold in the sides, and place in baking dish in a single layer. Pour the rest of the Velveeta mix on top. Sprinkle top with olives and Cheddar cheese.
- Bake in preheated oven approx 20 – 25 minutes or until the top is bubbly. Serve with salsa.
Notes
Nutrition
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Are steps 3 and 4 reversed? Trying to figure out if you move the half velvets mixture over before you add the chicken.