Chicken and Cheese Enchiladas

I love enchiladas, and as it turned out, I had corn tortillas, chicken, and cheese in my fridge...and I was not in the mood to go to the grocery store. So, I improvised! I found this easy recipe for Cheesy Chicken Enchiladas on Weight Watchers online site (click for their version) and changed it up, swapping ingredients for what I had on hand and adding more spicey ingredients to give it more flavor. You will love this recipe, try it ASAP! It's easy and cheesy!!! Note: Serve alongside Cilantro Lime Rice! Yum!

Chicken and Cheese Enchiladas

1 spray olive oil cooking spray  
8 oz Kraft Velveeta Light Reduced-Fat Cheese   
1/2 cup(s) fat-free sour cream  
1/4 cup(s) fat-free evaporated milk  
2/3 cup(s) scallion(s), green part only, minced  
1/2 tsp crushed red pepper flakes  
3 cup(s) chopped chicken breast*  
10 small yellow corn tortilla(s)  
1/4 cup(s) low-fat shredded cheddar cheese, mild or sharp variety  
1 can (10 oz.) of rotel tomatoes, medium heat
¼ cup jalepenos from the jar, chopped + 1 tsp of the juice  
1/4 cup(s) salsa 
2 T. cilantro, chopped for garnish
¼ cup scallions for garnish

Instructions

* Preheat oven to 350ºF. Coat a 9x11 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 2 minutes, stirring after 1 min. Remove half of melted cheese to a small bowl and stir in evaporated milk; set aside. Add scallions, red pepper flakes, jalepenos, tomatoes, 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.

* Bake until cheese topping is bubbly, about 20 to 25 minutes. Top with cilantro and green onion. Serve with salsa. Yields 1 enchilada per serving. You can split it up into 5 servings at 8 WW PointsPlus, but I find this gives very large portions (okay for hubby, but hard to eat at once for me). I split it up into 10 servings at 5 PointsPlus per serving.

Notes

***Use leftover cooked chicken in this recipe. I placed 2-3 chicken breasts in the slow cooker, along with 1 cup salsa, a packet of taco seasoning, and some chicken stock (to keep it moist), cooking it on low for 8 hours. It comes out full of flavor and so moist you can shred it easily with a fork.