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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 304.3
  • Total Fat: 9.2 g
  • Cholesterol: 53.3 mg
  • Sodium: 1,530.2 mg
  • Total Carbs: 33.0 g
  • Dietary Fiber: 4.7 g
  • Protein: 21.8 g

View full nutritional breakdown of Low Fat Chicken Enchiladas calories by ingredient
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Low Fat Chicken Enchiladas

Submitted by: BONFIRE8171

Introduction

Creamy delicious chicken enchiladas that won't bust your Weight Watchers points total for the day =) 6 points for 2 big enchiladas! Serve with a salad or a half cup of fat free refried beans. Creamy delicious chicken enchiladas that won't bust your Weight Watchers points total for the day =) 6 points for 2 big enchiladas! Serve with a salad or a half cup of fat free refried beans.
Number of Servings: 9

Ingredients

    1 small onion chopped
    2 cloves garlic
    1 tsp Cumin
    1 tsp Corriander
    About a pound or 4 small chicken breasts
    18 corn tortillas
    4 cans Enchilada sauce ( I mix 2 red and 2 green)
    1 8 oz brick fat free cream cheese
    1 can Rotel with lime and cilantro
    1.5 cups shredded Colby cheese

Directions

I had left over shredded chicken from making tamales. (I originally had about 4 pounds of chicken breast that I cooked in a crockpot on low for about 6 hours in a small amount of water with chicken boullion, cumin and corriander. It's really easy to shred the chicken when it is slow cooked)

Preheat oven to 350 degrees.

If you are starting with raw chicken, you can bring some water to a boil in a large skillet, then add your chicken, cooking thoroughly until no longer pink in the middle. Take out and let it cool. Shred by pulling apart with two forks. Empty the water from the skillet, add onion and garlic. Cook over medium heat for about 5 minutes then place shredded chicken back into skillet. Add cumin, corriander, Rotel and cubed cream cheese. Heat over medium heat until cream cheese is melted and everything is blended.

Tortillas: turn either electric or gas burner on medium high. Heat tortillas one at a time by warming on one side, then flipping and warming through on the other side. We like the tortillas a little bit browned and do so on my electric burner.

I made my enchiladas big, so I ended up using a 9x13 as well as a glass pie pan to fit all of them. Pour a small amount of enchilada sauce to cover bottom of pan/pans. Place a large spoonful of filling on one end of your tortilla, roll it up, and place it seam down in your pan. Once all enchiladas are rolled, pour remaining enchilada sauce over your enchiladas. Top with cheese. Cover with foil and bake 30 mins at 350. For the last 5 mins or so I pull the foil off, and turn the broiler on to brown the cheese a bit.



Number of Servings: 9

Recipe submitted by SparkPeople user BONFIRE8171.






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