Cheesy Chicken Enchiladas

They say people learn from their mistakes. I think the lesson I'm supposed to be learning is to order take out.

Here is this week's new recipe from the Weight Watcher's website.

Cheesy Chicken Enchiladas

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) cooked chicken breast, 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. 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.






Okay, my first sentence may have made it sound like these were a disaster, but they weren't. Just had a few issues that on top of many other cooking issues I've had, make me wonder why I still enjoy cooking.

So, here's what went wrong with these: The store I shop at does not carry light Velveeta, so I bought the full-fat stuff with the thought that I would use half velveeta and half low-fat colby jack for that part. But then when I get home, I find out that full fat Velveeta has the same fat content of the low-fat colby jack. Who knew?

So next, I have no clue how many chicken breasts I need to cook in order to obtain 3 cups of cooked chicken. So, I took out the open bag of chicken breasts, there was one humongus breast and half of another regular sized and a tiny piece of one. Eh - that looks good and I really don't want to open another bag...soooooo... That's what I cooked. I ended up with about 2 cups of cooked chicken.

And final screw up is the fact that I can't read. Instead of adding the evaporated milk to the melted cheese mixture and setting THAT aside, I set aside the part that did not have the evaporated milk and mixed the chicken, scallions and red pepper flakes into the part that did have the evaporated milk. After I had done that I realized that the evaporated milk was probably what made the cheese mixture into a sauce. Doh!

So with the lack of chicken, I only ended up with 5 enchiladas instead of six. But they were very good, even screwed up. I'll make them again, but hopefully, learn from my mistakes.