Weight Watchers Recipes | Cheesy Chicken Enchiladas

  • Author: Jenna
  • Yield: 8 1x


2 1/2  cups  chopped cooked chicken breast
2  cups  (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 2/3  cups  plain low-fat yogurt
1/3  cup  butter, melted
1/4  cup  chopped onion
1  teaspoon  minced garlic
1/4  teaspoon  freshly ground black pepper
1  (10 3/4-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
Cooking spray
1/2  cup  (2 ounces) finely shredded reduced-fat sharp cheddar cheese
1/4  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 1/2 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