Mexican inspired recipes are some of my very favorite. My Weight Watchers recipe for Chicken Enchilada Bake is on our table regularly. BUT…sometimes you just want the real thing…so I went searching for a low point version! These Weight Watchers Chicken Enchiladas hit the spot and taste great!
Weight Watchers Chicken Enchiladas
I found a Betty Crocker recipe for Skinny Chicken Enchiladas…and I knew that I could adapt that recipe to make it Weight Watchers friendly! It isn’t too hard to adapt recipes for this way of eating.
Ingredients Needed for Weight Watchers Chicken Enchiladas
2 teaspoons finely chopped garlic
2 cups chicken broth
3 tablespoons all-purpose flour
½ teaspoon cumin
½ teaspoon pepper
½ cup reduced-fat sour cream
2 cups shredded cooked chicken breast
1 cup frozen corn, thawed
¼ cup chopped fresh cilantro
1 cup shredded fat-free cheddar cheese
1 can (4.5 oz) chopped green chiles
8 tortillas—I used a low-carb/high fiber tortilla to keep the points low!
Optional Toppings
1 medium tomato, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
Salsa, if desired
How to Make Weight Watchers Chicken Enchiladas
- Preheat the oven to 350°F.
- Spray a 13 x 9-inch baking dish with nonstick cooking spray.
- In medium bowl, stir together the broth, flour, cumin, garlic and black pepper with a wire whisk until blended well.
- Add this mixture to a saucepan turned to medium. Stir constantly, cook and stir 5 to 6 minutes until mixture boils and begins to thicken slightly. Stir in sour cream until well blended.
- In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chilies, cilantro and 1/2 cup of the sauce from the saucepan.
- Depending on how soft the tortillas are…you may want to microwave them for a 10 to 15 seconds to soften them.
- Spoon about 1/3 cup chicken mixture down center of each tortilla.
- Roll up tortillas; and place seam sides down, in the baking dish.
- Top enchiladas with remaining sauce.
- Cover the baking dish with foil.
- Bake 30 to 35 minutes or until sauce is bubbly.
- Remove baking dish from the oven.
- Uncover and sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving.
- Just before serving, top with tomato and green onions if desired. Serve with salsa.
Only 2 Freestyle SmartPoints Each!
I love that these Weight Watchers Chicken Enchiladas are only 2 freestyle SmartPoints each!! Two of these will make a nice filling meal and I love taking these in my lunch the next day.
If you love comfort foods like I do….be sure to check out this Comfort Food Favorites Cookbook…YUM! Did I mention that this has freestyle points for every recipe? AWESOME!
Don’t forget to PIN this recipe for later!
- 2 teaspoons finely chopped garlic
- 2 cups chicken broth
- 3 tablespoons all-purpose flour
- ½ teaspoon cumin
- ½ teaspoon pepper
- ½ cup reduced-fat sour cream
- 2 cups shredded cooked chicken breast
- 1 cup frozen corn, thawed
- ¼ cup chopped fresh cilantro
- 1 cup shredded fat-free cheddar cheese
- 1 can (4.5 oz) chopped green chiles
- 8 tortillas---I used a low-carb/high fiber tortilla to keep the points low!
- Optional Toppings
- 1 medium tomato, chopped (3/4 cup)
- 4 medium green onions, sliced (1/4 cup)
- Salsa, if desired
- Preheat the oven to 350°F.
- Spray a 13 x 9-inch baking dish with nonstick cooking spray.
- In medium bowl, stir together the broth, flour, cumin, garlic and black pepper with a wire whisk until blended well.
- Add this mixture to a saucepan turned to medium. Stir constantly, cook and stir 5 to 6 minutes until mixture boils and begins to thicken slightly. Stir in sour cream until well blended.
- In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce from the saucepan.
- Depending on how soft the tortillas are...you may want to microwave them for a 10 to 15 seconds to soften them.
- Spoon about 1/3 cup chicken mixture down center of each tortilla.
- Roll up tortillas; and place seam sides down, in the baking dish.
- Top enchiladas with remaining sauce.
- Cover the baking dish with foil.
- Bake 30 to 35 minutes or until sauce is bubbly.
- Remove baking dish from the oven.
- Uncover and sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving.
- Just before serving, top with tomato and green onions if desired. Serve with salsa.
- This recipe is 2 Freestyle SmartPoints per enchilada. Be sure to adjust points if you use tortillas that are more than 1 point each!
Jamie
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