Enchiladas are one of my favorite Mexican inspired dishes to make but the recipe I’ve always used was loaded with points. Like, if I ate those enchiladas that was going to be the only thing I ate that day! A few months ago my aunt, a lifetime WW member, sent me this recipe for Chicken Enchiladas that are WW friendly. Each serving only has 4 points!
Weight Watchers Points Plus: 4
Serving Size: 1 Enchilada
2 cups shredded chicken (I like to buy a rotisseire chicken when they mark them down at the grocery store and then use it to make recipes like this. Be sure to check out our post about how to easily shred your chicken using your stand mixer.)
14 oz can red enchilada sauce
1/2 onion, diced
2 cloves garlic, minced
1-2 tsp chili powder
1/2 tsp cumin
1/2 red pepper, diced
8 tortillas, corn or whole wheat
1 cup shredded low fat Mexican cheese
Optional: Cilantro (I love cilantro and often I will chop some cilantro and mix in with the shredded chicken and also sprinkle on top of the enchiladas before baking.)
Preheat the oven to 400 degrees.
Heat a pan over medium heat and spray with cooking spray. Add the onion, red pepper, and garlic and cook for 5-7 minutes until the onion softens.
Add the enchilada sauce and let simmer for 5 minutes. Taste and season with cumin and ancho chili powder for additional heat.
Use a baking dish (I like to use my glass 9×13 pan) and spray with cooking spray. Add enough sauce to just cover the bottom of the dish.
Cover the enchiladas with the additional sauce, leaving some extra for serving alongside the enchiladas.
Sprinkle on the cheese.
Bake for 15-20 minutes until the cheese is bubbling and toasty.