Once you try these enchiladas you will want to put them in your permanent rotation!
They are delicious and easy to make. They’re made with a homemade enchilada sauce that is ready in minutes.
If you’re pressed for time you can substitute the homemade enchilada sauce for store bought. But if you have an extra 10 minutes I highly recommend making it yourself.
I made these enchiladas with chicken breast instead of beef since it’s much lower in points. I had leftover chicken from the night before but you could also buy a cooked rotisserie chicken from the grocery store.
For the tortillas I used Ole Xtreme High Fiber Tortillas. They are really good and only 1 point each.
The only other thing I did to cut down the points was using less olive oil.
To cook the onion I used 1 teaspoon of extra virgin olive oil.
It may seem like a lot of spices go into the enchilada sauce, but trust me it’s good!
Chili powder, cumin, coriander, garlic powder and salt is what goes into the enchilada sauce.
After cooking the onion for a couple of minutes I add all of the spices. It’s blends together with the tomato sauce much easier if you add it to the onion first.
I also added some water then let it simmer for 5 minutes.
You’ll add 1/2 cup of the enchilada sauce and 1/2 cup of reduced fat Mexican cheese to the chicken.
Stir that together and you have the filling.
I scooped about 1/3 cup of the filling into each tortilla and rolled it up.
Top with the enchilada sauce and remaining cheese then bake for 25 minutes.
These enchiladas are only 3 points each for blue and purple, 4 points for green. They’re so low in points you can have two! They’re very filling and delicious.
I like to top mine with fat free sour cream. You could also add onions, cilantro or avocado.
Yield: 6 enchiladas (3 points each for blue and purple, 4 points for green)
- 6 Ole Xtreme High Fiber Tortillas
- 2 cups chopped boneless, skinless chicken breast
- 1 teaspoon extra virgin olive oil
- 1/2 onion, chopped
- 15 oz. tomato sauce
- 1/4 cup water
- 2 tablespoons chili powder
- 2 teaspoons coriander
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup reduced fat Mexican cheese, shredded, divided
Preheat oven to 350 degrees F.
Heat the olive oil in a sauce pan and add the onion. Sauté for two minutes then add the chili powder, coriander, cumin, garlic powder and salt. Stir together.
Add the tomato sauce and water to the sauce pan and bring to a simmer for 5 minutes.
Add the chicken breast to a bowl then stir in 1/2 cup of enchilada sauce and 1/2 cup Mexican cheese.
Scoop out 1/3 cup of the chicken mixture, add to the center of a tortilla then roll up. Repeat with the rest of the tortillas.
Place enchiladas in an 8×8 baking pan sprayed with cooking spray. Pour the remaining enchilada sauce over them, then the remaining cheese.
Bake for 25 minutes.
Here are some more WW friendly recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!