Chicken Enchiladas Simple 8 Pt WW

Jun 05, 2023June 5, 20230 1
Chicken Enchiladas Simple 8 Pt WW Recipe
in Mexican

Prep

15 min

Cook

30 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 chicken breasts , poached and diced or 1 lb ground chicken breast , cooked in chuncky bites
1 can green chilies , chopped
1 medium onion , chopped
2 garlic cloves , chopped
1/4 1/4 cup Italian parsley or 1/4 cup curly-leaf parsley , chopped
1 jar chopped pimiento or 2 ounces red peppers , chopped finely
2 cups shredded fat , free jack divided or 2 cups fat-free cheddar cheese , divided
8 flour tortillas or 8 whole wheat tortillas
10 3/4 ounces reduced-fat cream of chicken soup
1/2 cup skim milk

Nutrision Information

Servings Per Recipe
8
Calories
334
Sugar
6g
Fat
12g
Chicken Enchiladas are a popular Mexican dish, dating back to the ancient Aztec civilization and has been a shared favorite across borders and cultures. This recipe takes a simple approach to the classic dish, with poached and diced chicken breasts or ground chicken for busy weeknights. The combination of green chilies, onion, garlic, parsley, and pimiento, gives a good balance of flavors without an overwhelming spicy heat, and the addition of reduced-fat cream of chicken soup not only adds creaminess but also helps reduce the overall fat content. The enchiladas are then baked to perfection and topped with shredded cheese. They are served hot and provide a filling and satisfying meal option for any night of the week.

Instructions

1.Preheat the oven to 375 degrees F (190 degrees C).
2.In a large bowl, mix together the chicken breasts (or ground chicken), green chilies, onion, garlic, parsley, pimiento, and 1 1/2 cups of the shredded cheese.
3.Divide the chicken mixture evenly among the tortillas, placing the mixture in a line down the center of each one.
4.Roll up the tortillas and place seam-side down in a 9x13 inch baking dish.
5.In a medium saucepan, mix together the cream of chicken soup and skim milk. Cook over medium heat until heated through.
6.Pour the soup mixture over the enchiladas, making sure to cover them completely.
7.Sprinkle the remaining 1/2 cup of shredded cheese on top.
8.Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

PROS

These Chicken Enchiladas are flavorful and satisfying.

They are low-fat at only 8 points on the WW program, making them a healthy dinner option.

They are easy to make, perfect for busy weeknights!

CONS

This recipe contains flour tortillas and reduced-fat cream of chicken soup, which some may consider to have processed ingredients.

If you are gluten-intolerant, you will need to look for a gluten-free tortilla option.

These enchiladas may be spicy for some palates.

HEALTH & BENEFITS

Chicken breast is an excellent source of protein, which helps with muscle growth, repair and maintenance.
Green chilies are known to be rich in antioxidants, and they have been linked to anti-inflammatory and pain management effects.
Onion and garlic have been shown to have protective effects against certain cancers and cardiovascular disease.
These enchiladas are low-fat, which makes them a healthy option for those who are watching their weight.

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