Weight Watchers Chicken Enchiladas with Reduced Fat Cheese
Healthier take on classic chicken enchiladas using reduced-fat Velveeta and non-fat sour cream for a creamy cheese sauce. Whole wheat tortillas wrap seasoned chicken with scallions and red pepper flakes, topped with melted cheese and black olives. Perfect for those watching their weight without sacrificing comfort food satisfaction. The lightened sauce keeps enchiladas moist while cutting calories, making this ideal for weeknight family dinners or meal prep.
Ingredients
- ½ cup sour cream, non-fat
- 8 oz reduced fat Velveetaregular Velveeta1:1higher-fat
increases calories and fat
- 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 eachregular flour tortillas1:1gluten-free
white flour option
- ¼ cup sharp cheddar cheese, shredded
- 6 medium black olives, pitted and sliced
- ¼ cup salsa
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Combine Velveeta and sour cream in microwave-safe bowl and microwave on high for 2 minutes until cheese melts
- 3
Transfer half the cheese mixture to small bowl, add evaporated milk and mix, then set aside
- 4
Add scallions, red pepper flakes and chicken to remaining cheese mixture and stir to coat
- 5
Spray 9-inch glass baking dish with cooking spray
- 6
Spoon filling onto center of each tortilla, fold in sides and place seam-side down in baking dish
- 7
Pour reserved cheese mixture over enchiladas and sprinkle with olives and cheddar cheese
- 8
Bake for 20-25 minutes until top is bubbly
- 9
Serve with salsa
Tips
Warm tortillas slightly before filling to prevent cracking when rolling
Use rotisserie chicken for quick preparation and extra flavor
Let enchiladas rest 5 minutes after baking for easier serving
Good to Know
Refrigerate leftovers up to 3 days in covered container
Assemble enchiladas up to 1 day ahead, cover and refrigerate, add 5-10 minutes to baking time
Serve immediately while hot with salsa and additional toppings like cilantro or avocado
Common Mistakes
Don't overfill tortillas to prevent bursting during baking
Use cooking spray to prevent sticking to baking dish
Substitutions
Gluten-Free Swaps
white flour option
General Alternatives
increases calories and fat
traditional version
FAQ
Can I freeze these enchiladas?
Yes, wrap assembled unbaked enchiladas tightly and freeze up to 3 months. Thaw overnight in refrigerator before baking as directed.
What if I don't have Velveeta?
Substitute with 8 oz cream cheese or Mexican cheese blend. Melt with a splash of milk for smooth sauce consistency.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat individual portions in microwave or whole dish in 350°F oven until heated through.