These Weight Watchers chicken enchiladas are delicious, easy to make and family-friendly. It’s a great weekend meal and the whole family will love it.
Servings: Makes 6 servings
4 Points® per serving
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HOW DO I MAKE MY CHICKEN ENCHILADAS?
1. Combine together the pre-cooked shredded chicken and enchilada sauce in a saucepan over low-medium heat and heat for 5 minutes.
2. Then place 1/3 cup of chicken and enchilada sauce mixture in each tortilla, roll up and place seam down in an 8 x 12 non-stick cooking pan.
3. Use the remaining enchilada sauce that is left in your pan and drizzle it on top of your rolled-up enchiladas.
4. Sprinkle cheese on top of all enchiladas, cover the pan with tin foil and bake in the oven at 400 degrees for 20-25 minutes.
Chicken Enchiladas Ingredients
Ingredients:
- 15 oz red enchilada sauce
- 2 cups of pre-cooked and shredded chicken breast, a rotisserie works very well
- 6 eight-inch 100-calorie or low carbohydrate flour tortillas
- One cup of reduced-fat shredded Mexican mix cheese
- Garnishes include radishes, coriander, green onion and lime juice (to match your preferences)
Instructions:
- Combine together the pre-cooked shredded chicken and enchilada sauce in a saucepan over low-medium heat and heat for 5 minutes.
- Then place 1/3 cup of chicken and enchilada sauce mixture in each tortilla, roll up and place seam down in an 8 x 12 non-stick cooking pan.
- Use the remaining enchilada sauce that is left in your pan and drizzle it on top of your rolled-up enchiladas.
- Sprinkle cheese on top of all enchiladas, cover the pan with tin foil and bake in the oven at 400 degrees for 20-25 minutes.
Notes:
Servings: Makes 6 servings
4 Points® per serving
- Nutritional information is provided for reference, via an online calculator. We recommend that information be checked independently.
Weight Watchers Friendly Chicken Enchiladas Recipe
These Weight Watchers chicken enchiladas are delicious, easy to make and family-friendly. It's a great weekend meal and the whole family will love it.
Ingredients
- 15 oz red enchilada sauce
- 2 cups of pre-cooked and shredded chicken breast, a rotisserie works very well
- 6 eight-inch 100-calorie or low carbohydrate flour tortillas
- One cup of reduced-fat shredded Mexican mix cheese
- Garnishes include radishes, coriander, green onion and lime juice (to match your preferences)
Instructions
- Combine together the pre-cooked shredded chicken and enchilada sauce in a saucepan over low-medium heat and heat for 5 minutes.
- Then place 1/3 cup of chicken and enchilada sauce mixture in each tortilla, roll up and place seam down in an 8 x 12 non-stick cooking pan.
- Use the remaining enchilada sauce that is left in your pan and drizzle it on top of your rolled-up enchiladas.
- Sprinkle cheese on top of all enchiladas, cover the pan with tin foil and bake in the oven at 400 degrees for 20-25 minutes.
Notes
Servings: Makes 6 servings
4 Points® per serving
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 289Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 54mgSodium: 498mgCarbohydrates: 25gFiber: 2gSugar: 5gProtein: 20g
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