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!
Adapted from Betty Crocker Skinny Enchiladas
Jamie
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Made the chicken enchiladas for dinner tonight , yummy! I did double the recipe for my family the one thing I did discover though is that you do not need to double the pepper it was quite spicy even though I did not completely double it I only use about one and a half maybe a little less and it was still quite spicy and I also only use one can of the chopped green chilies so it was still pretty spicy and I think next time I will only use the original amount of pepper and continue to stick to the one can of chopped green chilies it was delicious though my whole family loved it we all enjoyed it though the other thing I did change was instead of using the low-fat or nonfat sour cream I used nonfat plain Greek yogurt and that work pretty good just wanted to say it’s a delicious recipe and thank you
Glad you liked it! I do love spicy…so it may be too much for some people,LOL. Luckily it is easy to leave out some of the spiced! Have a great day!