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Chicken Enchiladas

Enchiladas are the perfect little treat for a quick and delicious weekday meal. You can put them together in minutes and to me the scream comfort full of spice and ooey, gooey cheese. However to create really delicious enchiladas, but still in a flash, we are going to start with a canned enchilada sauce and doctor it up a bit with onions, red peppers, garlic, cumin, and some extra spice. You’ll be amazed how just a few tweaks really transform the sauce into something special. Then simply roll up the enchiladas and pop them in the oven. These also make a great meal with leftover turkey, so keep them in mind post turkey day.

Chicken Enchiladas
Servings: 8 servings
Serving Size: 1 enchilada
Nutritional Info: 159 calories, 5.6g of fat, 13.2g of carbohydrates, 2.2g of fiber, 14.4g of protein
Weight Watchers® PointsPlus®: 4 *

Ingredients

  • 2 cups shredded chicken or turkey breast
  • 14 oz can red enchilada sauce (this Frontera sauce is excellent, but any will work)
  • 1/2 onion, minced
  • 2 cloves garlic
  • 1-2 tsp ancho chili powder, if you want extra heat
  • 1/2 tsp cumin, if you want extra heat
  • 1/2 red pepper, minced
  • 8 tortillas, corn or whole wheat
  • 1 cup shredded low fat Mexican cheese

Instructions

  1. Preheat the oven to 400 degrees.
  2. Heat a saute pan over medium heat and spray with cooking spray. Add the onion, red pepper, and garlic and cook for 5-7 minutes until the onion softens. Add the enchilada sauce and let simmer for 5 minutes. Taste and season with cumin and ancho chili powder for additional heat.
  3. Get out your baking dish and spray with cooking spray. Add enough sauce to just cover the bottom of the dish. Then begin assembling your enchiladas. Either microwave the tortillas beforehand for about 30 seconds so they are pliable before rolling them, or for more authentic enchiladas carefully dip each tortilla in the sauce before adding the chicken and rolling them up.
  4. Cover the enchiladas with the additional sauce, leaving some extra for serving alongside the enchiladas. Sprinkle on the cheese.
  5. Bake for 15-20 minutes until the cheese is bubbling and toasty.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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8 Response to Chicken Enchiladas

  1. ellen on April 9, 2013

    Just curious. What size/calorie count tortillas did you use? The calories vary greatly.

    Thanks

    Reply
    • Kristen on April 9, 2013

      I usually use the smaller corn tortillas (4.5-6 inches) that are 1 point each. Chi-Chi’s, Diana’s, La Mexicana, and Kroger all have one that is 1 point per tortilla.

      Reply
  2. Stephani on August 7, 2013

    Sooo… What actually goes inside the tortilla? Just chicken?

    Reply
    • Kristen on August 8, 2013

      Just the chicken. You could add some veggies or beans though to add more to the filling.

      Reply
  3. Kim on October 20, 2013

    This was sooo delicious!! My fiancé and I made it tonight and loved it! Thank you so much for sharing. :)

    Reply
  4. britni.knox on November 2, 2013

    This was SO delicious! I could not wait to eat the leftovers!

    Reply
  5. lacey on January 24, 2014

    what kind of red pepper?

    Reply

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