Nutritional Information: Serves 8
Calories: 454 , Fat:20.3g , Protein:30.8g, Carbohydrate:36.6g, Fiber:2.2g Points + = 12
Normally in our house, we eat enchiladas with red gravy sauce. I'll cook the chicken in the crock pot with a can of enchilada sauce on low for 4 hours, since mine cooks pretty fast. Then I'll take some flour tortillas, roll them up like a burrito with the chicken mixture in there, and bake them in the oven until the cheese melts. So good!
I wish I would have had a rotisserie chicken for this recipe, but we had just got 4 bags of frozen chicken breasts at the grocery store and our freezer is pretty full now. That would have made this recipe really easy. You don't even need to add the butter to this recipe if you want to make it really, really light. I admit, I didn't have light sour cream or a can of reduced fat cream of chicken soup when I made this. I did however have the reduced fat cheeses. They were really creamy and rich and now we have left overs for a day. Normally on Tuesday we go and get some cheap tacos but today, since it was kind of windy and almost about to storm outside, it was nice to stay home and bake something in the oven. It helps our house warm up faster. We shall see if we have to go to work tomorrow, depending on what this storm brings. 😉Print
Weight Watchers Recipes | Cheesy Chicken Enchiladas
- Yield: 8 1x
2 ½ cups chopped cooked chicken breast
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 ⅔ cups plain low-fat yogurt
⅓ cup butter, melted
¼ cup chopped onion
1 teaspoon minced garlic
¼ teaspoon freshly ground black pepper
1 (10 ¾-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
1 (4.5-ounce) can chopped green chiles, drained
8 (8-inch) flour tortillas
1 tablespoon canola oil
½ cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
¼ cup chopped green onions
1. Preheat oven to 350°.
2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange ½ cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
- Serving Size: 1 enchilada
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