Monday, June 29, 2009

Recipe Swap: Cheesy Chicken Enchiladas

This is another WeightWatchers recipe that Jason & I found to really enjoy. It's quick and easy so its great to make during the week. I hope you enjoy!

8 oz. Velveeta Light Cheese
1/2 c. Fat-free or Light Sour Cream
1/4 c. Fat-free Evaporated Milk
1/4 tsp. Crushed Red Pepper
3 c. Cooked Chicken Breasts (chopped)*
6 medium Whole Wheat Tortillas
1/2c. Low-Fat Shredded Sharp Cheddar Cheese
1/4 c. Salsa

Pre-heat oven to 350 degrees F, coat a 9x9 inch glass baking dish with cooking spray.

In a microwave-safe bowl, combine Velveeta cheese and sour cream; cover and microwave on high power until cheese melts, about 1 1/2 to 2 minutes. Remove half of the melted cheese to a small bowl and stir in the evaporated milk; set aside.

Add the crushed red pepper and chicken to the remaining cheese mixture, and stir to coat.

Spoon about 2/3 c. of the chicken mixture down the center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish; spoon or pour remaining cheese sauce over the top, then sprinkle with shredded cheddar cheese.

Bake until cheese topping is bubbly, about 20 to 25 minutes. Serve with salsa.

*You can use left-over chicken or I normally get a pre-roasted chicken from the grocery store and just chop up some of the meat.

**6 Points per enchilada.**


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