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Cheesy Chicken Enchiladas

November 7, 2014 By Sarah 'n Spice 29 Comments

Cheesy Chicken Enchiladas13

These chicken enchiladas are stuffed to the max with with cheese and the tasty flavors of  scallions, red pepper flakes, salsa and green olives. Yes, I said green olives! My favorite pizza toppings as a child were pepperoni and green olives. It adds this wonderful salty bite that is TO. DIE. FOR. I can’t seem to find a pizza place near me now that has green olives as a topping, so I usually just chop up my own and throw them on top. You can imagine my heart’s delight when I saw this recipe <3 Let’s break it down so you can get to eating these delicious yums!

Cheesy Chicken Enchiladas01

This bowl contains the melty goodness of Velveeta cheese and sour cream. Please hold your applause til the end. Okay, maybe just a little squeal!

Cheesy Chicken Enchiladas02

Back to business now, add in some evaporated milk to thin it out. Set a little of this aside, you’ll need to it pour on top of the enchiladas later.

Cheesy Chicken Enchiladas03

Chop up some scallions, add those in…

Cheesy Chicken Enchiladas04

and a pinch or two of red pepper flakes.

Cheesy Chicken Enchiladas05

Confession…perhaps it’s obvious from the photo above, but I bought these pre-cooked chicken breast strips instead of making my own. And you know what, I liked it. Rebel me!

Cheesy Chicken Enchiladas06

Add that chicken to that cheesy mixture. Please do get a big enough bowl so you don’t make a mess like me.

Cheesy Chicken Enchiladas07

I’m obsessed with these tortilla wraps! They’re the first high fiber ones I’ve come across that are actually soft and don’t taste like cardboard.  Ole!

Cheesy Chicken Enchiladas08

Now take a little of the cheesy chicken goodness, spread on the middle of a tortilla…

Cheesy Chicken Enchiladas09

and roll them up leaving the ends open.

Cheesy Chicken Enchiladas10

Remember that liquid gold we set aside from earlier, it’s showtime. Pour that over the enchiladas.

Cheesy Chicken Enchiladas11

Incase you didn’t think there was enough cheese, sprinkle on some shredded cheddar.

Cheesy Chicken Enchiladas12

The best part for last, GREEN OLIVES!

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Bake that baby up until the cheese bubbles.

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Grab a fork, you know what to do 😉 Oh, and put some salsa on top. I couldn’t  wait one more second to dig in. Salsa only made it on my second enchilada.

Cheesy Chicken Enchiladas

Printable Recipe

Ingredients

8 oz Velvetta
1/2 cup sour cream
1/4 cup evaporated milk
1/4 cup scallions
1/4 tsp crushed red pepper flakes
3 cups (chopped) cooked skinless boneless chicken breasts
5 medium whole wheat tortillas (or any kind you like)
1/4 cup shredded sharp cheddar cheese
6 medium (chopped) green olives
1/4 cup  salsa

Directions

Preheat oven to 350ºF. Coat a 9-inch glass baking dish with cooking spray.

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.

Recipe adapted from Weight Watchers

I’m bringing this recipe over to my food blogging besties at the Fiesta Friday virtual party. Come join us!

Also don’t forget, today’s the last day to enter the Fit Foodie 5k Giveaway!

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Filed Under: Main Meals, Poultry, Recipes

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Comments

  1. Cris says

    November 7, 2014 at 8:22 am

    Mmmmmmmm, two enchiladas please for me 🙂 Yum!

    Reply
    • Sarah 'n Spice says

      November 7, 2014 at 8:53 am

      You got it Cris 🙂

      Reply
  2. AnticsInCooking says

    November 7, 2014 at 9:44 am

    Great post Sarah! I have my go to favorite chicken enchiladas, but these look so tasty, I might have to try this version next time instead. Thanks for sharing.

    Reply
    • Sarah 'n Spice says

      November 7, 2014 at 9:58 am

      Thank you Dave! I might have to try your version next time 😉

      Reply
  3. Nancy says

    November 7, 2014 at 10:06 am

    Another great recipe, Sarah! I love your addition of the olives…actually, my favorite local Mexican restaurant uses green olives in a lot of their dishes, so I find this quite normal. 🙂 These enchiladas are the perfect dish to serve up at Fiesta Friday…thanks for sharing them!

    Reply
    • Sarah 'n Spice says

      November 7, 2014 at 1:13 pm

      Thank you Nancy! I need to come to your Mexican restaurant 🙂

      Reply
  4. Sandhya says

    November 7, 2014 at 1:29 pm

    Sarah,
    I am drooling! Yummy enchilada recipe!

    Reply
    • Sarah 'n Spice says

      November 7, 2014 at 2:58 pm

      Thank you Sandhya 🙂

      Reply
  5. Loretta says

    November 7, 2014 at 2:14 pm

    Welcome to Fiesta Friday Sarah, and thanks for bringing your wonderful dish. Love enchiladas myself – I like the addition of the evaporated milk, I’m sure it gave the dish a unique taste.

    Reply
    • Sarah 'n Spice says

      November 7, 2014 at 2:58 pm

      Thanks Loretta! Happy FF and have a wonderful weekend 🙂

      Reply
  6. Suchitra says

    November 7, 2014 at 3:57 pm

    Lovely! What is velvetta? Can it be substituted with anything else?

    Reply
    • Sarah 'n Spice says

      November 8, 2014 at 11:38 am

      Thank you! Velveeta is an American processed cheese that is soft in texture. You could really substitute it with your favorite kind of cheese that melts really well. Let me know if you give it a try 🙂

      Reply
  7. apuginthekitchen says

    November 7, 2014 at 4:53 pm

    The enchilada’s look delicious. It’s been a while since I’ve had this dish Its so good.

    Reply
    • Sarah 'n Spice says

      November 8, 2014 at 11:25 am

      I hadn’t made them in a while too, I was so glad I did!

      Reply
  8. spiceinthecity says

    November 8, 2014 at 1:35 am

    Oh yes pls!! Cheesy goodness is just what I need for this weather 😀

    Reply
    • Sarah 'n Spice says

      November 8, 2014 at 11:23 am

      Cheesy goodness is somehow enhanced with cold weather 🙂

      Reply
  9. Michelle @ Giraffes Can Bake says

    November 8, 2014 at 6:46 am

    ooh yes please! I do love an overdose of cheese, these look so scrummy!!

    Reply
    • Sarah 'n Spice says

      November 8, 2014 at 11:21 am

      There’s never too much cheese, right? 😉

      Reply
  10. petra08 says

    November 10, 2014 at 1:18 am

    Oh I have never thoguht of mixing the chicken with the sauce before stuffing my enchiladas! Am having a bit of an aha moment here and feel immediately inspired! 🙂

    Reply
    • Sarah 'n Spice says

      November 10, 2014 at 10:32 am

      Thank you so much, Petra! This was the first time I mixed the sauce before as well. It worked out perfectly, definitely “aha” worthy 🙂

      Reply
  11. skd says

    November 11, 2014 at 3:02 am

    Delicious recipe Sarah. Yumm…

    Reply
    • Sarah 'n Spice says

      November 11, 2014 at 8:42 am

      Thank you 🙂

      Reply
  12. K. / Pure & Complex says

    November 11, 2014 at 1:22 pm

    If I could have this for dinner, I’d leave work early I tell ya LOL. This looks so good.

    Reply
    • Sarah 'n Spice says

      November 11, 2014 at 1:30 pm

      Haha! Okay, I give you permission to leave early 😉

      Reply
  13. Jhuls says

    November 12, 2014 at 2:40 am

    I’ve always wanted to make Enchiladas, but I always forgot. These looks so good, Sarah – very tempting. 🙂

    Reply
    • Sarah 'n Spice says

      November 12, 2014 at 3:14 pm

      Thank you so much!

      Reply
  14. vegasmotherrunner says

    November 18, 2014 at 11:10 am

    These look so good. They’re going on my menu this week!

    Reply
    • Sarah 'n Spice says

      November 19, 2014 at 1:28 pm

      Thanks! Hope you guys like them!

      Reply

Trackbacks

  1. Chicken Green Tomato Jalfrezi| Fiesta Friday #41 | The Novice Gardener says:
    November 7, 2014 at 8:16 am

    […] Sarah […]

    Reply

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Oh hi there, my name is Sarah and I’m the voice behind Sarah ‘n Spice. I love to cook and am constantly inspired by unique and serious eats, and by that I mean foods that make you go “Whoa, get me a napkin to wipe the drool off my face.” I’m a self-taught home cook who loves to let my creativity flow in the kitchen. readmore →
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