SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 246.4
  • Total Fat: 7.1 g
  • Cholesterol: 43.8 mg
  • Sodium: 829.6 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 6.2 g
  • Protein: 22.3 g

View full nutritional breakdown of Chicken and Cheese Enchiladas calories by ingredient
Report Inappropriate Recipe

Chicken and Cheese Enchiladas



This is a Weight Watchers recipe that I modified a bit. I doubled it for my family of 5. This is a Weight Watchers recipe that I modified a bit. I doubled it for my family of 5.
Number of Servings: 8


    14 ounces shredded, cooked chicken (original calls for 8 oz)
    3 cups salsa, divided
    4 t. fresh lime juice
    1 c. low sodium beef broth
    2 T. tomato paste
    8 6-inch tortillas
    6 oz shredded cheddar cheese (I used reduced fat 4 cheese mexican cheese)


Preheat the oven to 350. In a medium bowl, combine the chicken, 1 cup of the salsa and the lime juice. To the remaining salsa, add the beef broth and tomato paste and stir until blended. Pour half of the sauce into a 9x13 inch baking pan or casserole. Spoon 1/8th of the the chicken mixture into the center of each tortilla. Sprinkle 1.5 tablespoons of the cheese over the chicken mixture. Loosely roll the tortillas and arrange, seam side down, over the sauce in the pan. Spoon the remaining sauce over the enchiladas. Sprinkle with the remaining cheese. Bake until hot and bubbly, about 25 minutes.

Serving Size: Makes 8 servings (1 tortilla per person)

Number of Servings: 8

Recipe submitted by SparkPeople user CHRISKENANDKIDS.

Great Stories from around the Web

Rate This Recipe