Just about everyone I know loves Mexican food but it can be with cheese being one of the key ingredients in most recipes it can prove difficult to satisfy the hunger for good Mexican food. I found this very easy recipe to make some low calorie enchiladas that have chicken and plenty of cheezy flavor.
You can find the recipe at WeightWatchers.com
Ingredients
1 spray(s) cooking spray
8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
1/2 cup(s) fat-free sour cream
1/4 cup(s) fat-free evaporated milk
1/4 cup(s) scallion(s), green part only, minced
1/4 tsp crushed red pepper flakes
3 cup(s) (chopped) Chicken breast without skin, roasted, 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) salsa
Preheat oven to 350ºF. Coat a 9-inch glass baking dish with cooking spray.
For the chicken you could buy the premade chicken packages and that will save you time but to really get the juicy tender chicken it is best to be raw chicken. You salt and pepper the chicken and then sear each side for about 4 – 5 minutes and then bake in the oven at 350ºF for 10 – 12 minutes or until the chicken is completely cooked.
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. Points Plus Value: 8 per serving.
Cheezy deliciousness!
