Best Ww Chicken Enchiladas Recipes

WEIGHT WATCHERS CHEESY CHICKEN ENCHILADAS

Weight Watchers Cheesy Chicken Enchiladas image

These are very good and you don't miss the fat. They are 6 points per serving. Feel free to use leftover cooked chicken or two (6-ounce) packages of cooked chicken breast strips in this recipe.

Provided by CookingONTheSide

Categories Chicken Breast

Time 42m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

cooking spray, 1 spray
8 ounces Velveeta reduced fat cheese product, reduced-fat processed cheese product
1/2 cup nonfat sour cream
1/4 cup fat-free evaporated milk
1/4 cup scallion, green part only, minced
1/4 teaspoon crushed red pepper flakes
3 cups cooked chicken breasts, chopped
6 medium whole wheat tortillas, 7-inches each
1/4 cup shredded low-fat cheddar cheese, sharp variety
6 medium olives, black, pitted, sliced
1/4 cup salsa

Steps:

Preheat oven to 350ºF.
Coat a 9-inch glass baking dish with cooking spray.
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 266.1, Fat 10.5, SaturatedFat 4.6, Cholesterol 77.8, Sodium 796, Carbohydrate 10.2, Fiber 0.4, Sugar 6.4, Protein 31.4

WW CHICKEN ENCHILADAS

Ww Chicken Enchiladas image

This is my variation of a real diet buster; Swiss Enchiladas by Pierre Dance. Our family loved Pierre's recipe so much, that when we started WW, we just had to make a low fat recipe. Enjoy.

Provided by BakinBaby

Categories Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cooked chicken, chopped
1 (4 ounce) can diced green chilies
1 (8 ounce) can green chili salsa
1/2 teaspoon salt
2 cups fat-free half-and-half
1/4 cup oil, for frying tortillas
12 corn tortillas
2 cups reduced-fat monterey jack cheese, shredded

Steps:

Preheat oven to 350°F.
Mix chicken, chilies and salsa in a small bowl.
Mix the salt and cream in a large shallow dish.
Heat the Oil in a frying pan over med-high heat.
Fry the tortillas one at a time for a few seconds til they start to blister and turn soft.
Immediately dip each one in the cream mixture.
Put a large dollop of the chicken mixture on each tortilla and roll it up.
Place in an ungreased baking pan; flap side down.
Pour remaining cream over roll enchiladas; sprinkle cheese over top.
Bake uncovered for 20 minutes, or till heated through.

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