Tuesday, September 4, 2007
Mexican is difficult when on WW. Yes, there are decent choices to make, but it's never what you want. (ex: chimichanga or 1/2 cheese quesadilla...hmmm) Well, I decided to take a try making enchiladas more WW friendly. I built this recipe on WW's etools (which I highly recommend!). I made 7 tortillas with a bit of chicken left over, but not enough room in my dish for an 8th. This recipe was so tasty! I hardly missed the dousing with cheese that I usually do! Corn tortillas are a little different in texture, but overall tasty as well!
Chicken Enchiladas - Trisha Style!
3/4 lb chicken breast, shredded (I had some frozen strips that I cooked and chopped in my processor)
1 tsp chili powder
1 tsp cumin
1 cup enchilada sauce
2 oz. diced chiles
3/4 cup reduced fat Mexican blend cheese
8 corn tortillas (I used 7 but had enough for 8)
Preheat oven to 350 degrees. Cook chicken with the chili powder and cumin. Shred with a fork. Add 1/4 cup of enchilada sauce, 1/4 cup cheese, and chiles to the chicken, combine. Spray
baking dish with nonstick spray. Fill tortillas with meat mixture and roll, placing tortilla seam side down. I did not measure this but to keep it uniform I used about the same amount in my spoonula for each tortilla.
Drizzle with remaining sauce. We actually did not use the entire 3/4 cup of enchilada sauce. We don't really like our enchiladas real saucy. Sprinkle with remaining cheese. Again, we did not use the total remaining cheese, but I figured the above ingredients when building the recipe in my etools.
Cover with foil and bake about 20 minutes. Uncover, and bake another 3-5 minutes to melt the cheese on top a little more. Enjoy!