I have some exciting news! Are you ready for it?? You can have TWO of these chicken enchiladas for only SIX Freestyle points!!
Let me just tell you that I only ate one and I was full. If you’re having one of those hungry days then these are perfect!
Italian food is my favorite, but Mexican is a very close second. I think Mexican food is actually easier to lighten up and make Weight Watchers friendly.
Case in point, these chicken enchiladas. There was just a couple of things I had to do to make these low in Freestyle points.
The first thing was I used Ole Xtreme high fiber tortillas. They are only 1 Freestyle point each. The bonus is they taste good and they’re filling.
Instead of using regular sour cream I used fat-free sour cream. That small change saved 10 points!
Another change I made was using reduced fat Mexican cheese instead of regular Mexican cheese.
Finally, I used boneless, skinless chicken breast. It was 0 points for the chicken.
I used a rotisserie chicken to make this recipe even easier. If you know me you know that is something I regularly do.
Some other recipes I use rotisserie chicken for are BBQ Chicken Tostadas, Chicken Empanadas, Chicken Quesadilla Pie and Chicken Casserole. You can also search the blog for “rotisserie chicken” to find more recipes.
These Chicken Enchiladas only take about 15 minutes to prep. I bought salsa verde from the grocery store to save time.
I mixed the salsa verde with the sour cream, then reserved one cup of the mixture. I added the chicken and 1/2 of the cheese to the not reserved salsa verde mixture. This is the filling for the Chicken Enchiladas.
I then added a heaping 1/3 cup of the mixture to the tortilla.
I rolled up the tortilla and put in the baking dish, seam side down.
I did that 5 more times, then added the reserved salsa verde mixture to the top of the tortillas.
After that added the rest of the cheese.
Then the Chicken Enchiladas were ready for the oven. That’s it! I added some fat-free sour cream and cilantro once they were out of the oven.
They were delicious!
Yield: 6 Enchiladas (3 points each for blue and purple, 4 points each for green)
- 2 cups salsa verde
- 1/2 cup fat-free sour cream
- 1/8 teaspoon garlic powder
- 2 cups boneless, skinless chicken breast, cooked and shredded
- 1 cup reduced-fat Mexican cheese
- 6 Ole Extreme high fiber tortillas
- Cilantro (optional)
Preheat oven to 350 degrees F.
In a medium bowl mix together the salsa verde, fat-free sour cream and garlic powder.
Reserve 1 cup of the salsa verde mixture.
Add the chicken and half of the Mexican cheese to the non-reserved salsa verde mixture.
Spray an 8 x 8 baking pan with no-stick cooking spray. Add a couple of tablespoons of the reserved salsa verde mixture to the bottom of the pan.
Add a heaping 1/3 cup of the chicken mixture to the center of a tortilla. Roll up and place in the baking pan seam side down.
Repeat with the other 5 tortillas.
Add the reserved salsa verde mixture and the remaining cheese to the top of the tortillas.
Place in the oven for 25 minutes, or until the cheese is melted.