WEIGHT WATCHER CHICKEN ENCHILADAS RECIPES
CHEESY CHICKEN ENCHILADAS | RECIPES | WW USA - WEIGHT WATCHERS
Smothered in sauce, covered with ooey, gooey cheese, and stuffed to the max with chopped chicken, these enchiladas are sure to become a family-favorite. The velvety-smooth, 3-ingredient sauce is simple to make and comes together in just 2 minutes in the microwave. To save time, use 4.5-ounces of leftover baked chicken instead of cooking the chicken the night you bake the enchiladas. Serve with spicy or mild salsa depending on your heat preference and pair with a garden salad to round out your meal. For a pop of bright color, sprinkle each serving with fresh chopped tomatoes, cilantro, and scallions if you’d like.
Provided by WEIGHTWATCHERS.COM
Categories Dinner
Total Time 42 minutes
Prep Time 15 minutes
Cook Time 27 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF. Coat a 9-inch glass baking dish with cooking spray.
- Cook chicken according to package instructions and chop.
- In a microwave-safe bowl, combine cheese product and sour cream; cover and microwave on high power until cheese melts, about 1 1/2 to 2 minutes. Remove half of melted cheese to a small bowl and stir in evaporated milk; set aside. Add scallions, red pepper flakes and chicken to remaining cheese mixture; stir to coat.
- Spoon about 2/3 cup of chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish; spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese and olives.
- Bake until cheese topping is bubbly, about 20 to 25 minutes. Serve with salsa. Yields 1 enchilada per serving.
Nutrition Facts : Calories 96 kcal
CHICKEN ENCHILADAS | RECIPES | WW USA - WEIGHT WATCHERS
A rotisserie chicken from the grocery deli helps jump-start the prep to make this family-favorite doable on those nights when you need to keep your kitchen time to a minimum. For those occasions when you need to do a little prep in advance, you can make the filling up to a day ahead and wait to assemble the enchiladas right before baking. Packed with corn and black beans this version has a definitive Tex-Mex flair. If you like things spicy, turn up the heat with a little extra chili powder and cumin. Or add 1/4 cup canned jalapeño peppers into the sour cream mixture.
Provided by WEIGHTWATCHERS.COM
Categories Dinner
Total Time 60 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a colander, rinse and drain beans, corn and pimientos.
- In a medium bowl, mix sour cream, chili, cumin and oregano.
- Reserve 2 tablespoons cheese for topping and add remaining to sour cream mixture. Fold in chicken, half of scallions, the cilantro, beans, corn and pimientos. Refrigerate, covered, up to 1 day.
- Spray a 7x11-inch (20x30 cm) baking dish with nonstick cooking spray.
- Soften tortilla according to package directions. Spoon chicken mixture down center of each. Roll tightly and place in baking dish.
- Preheat oven to 400°F (200°C).
- Bake enchiladas, covered, until heated through, about 30 minutes.
- Sprinkle with reserved cheese. Bake until cheese melts, about 5 minutes longer.
- Serve, sprinkled with tomato and remaining scallions.
Nutrition Facts : Calories 186 kcal
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