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!
(Source: Me!)
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)
nonstick spray
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!
POINTS: 5
3 comments:
wow!! these look so good. i wonder if there is a way to sub black beans for the chicken...
Mmm enchiladas! I've got to make these soon.
Those look so good. I'm wanting to make them now.
By the way, you're tagged. See my blog for details. ;)
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