Chicken Enchiladas – Weight Watchers Freestyle
Let me just tell you that I only ate one and I was full. If you’re having one of those hungry days then these are perfect!
Italian food is my favorite, but Mexican is a very close second. I think Mexican food is actually easier to lighten up and make Weight Watchers friendly.
Case in point, these chicken enchiladas. There was just a couple of things I had to do to make these low in Freestyle points.
The first thing was I used Ole Xtreme high fiber tortillas. They are only 1 Freestyle point each. The bonus is they taste good and they’re filling.
Instead of using regular sour cream I used fat-free sour cream. That small change saved 10 points!
Another change I made was using reduced fat Mexican cheese instead of regular Mexican cheese.
Finally, I used boneless, skinless chicken breast. It was 0 points for the chicken.
Ingredients
- 2 cups salsa verde
- 1/2 cup fat-free sour cream
- 1/8 teaspoon garlic powder
- 2 cups boneless, skinless chicken breast, cooked and shredded
- 1 cup reduced-fat Mexican cheese
- 6 Ole Extreme high fiber tortillas
- Cilantro (optional)
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl mix together the salsa verde, fat-free sour cream and garlic powder.
- Reserve 1 cup of the salsa verde mixture.
- Add the chicken and half of the Mexican cheese to the non-reserved salsa verde mixture.
- Spray an 8 x 8 baking pan with no-stick cooking spray. Add a couple of tablespoons of the reserved salsa verde mixture to the bottom of the pan.
- Add a heaping 1/3 cup of the chicken mixture to the center of a tortilla. Roll up and place in the baking pan seam side down.
- Repeat with the other 5 tortillas.
- Add the reserved salsa verde mixture and the remaining cheese to the top of the tortillas.
- Place in the oven for 25 minutes, or until the cheese is melted.