Recipes

I love recipes where I can use the leftovers to create another dish, especially since I am usually just cooking for two. This recipe is a quick and delicious meal made with the Slow Cooker Jerk Chicken that I may like even more than just the chicken itself. I had to whip up another batch of the jerk sauce to make this recipe, but next time I would just make a double batch from the start. It’s a fun twist on enchiladas that can be served with or without cheese on top. When I made the second batch of jerk sauce, I added fresh pineapple and reduced it on the stove for about 30 minutes on low heat.

Weight Watchers Slow Cooker Jerk Chicken
Points: 5 Weight Watchers PointsPlus
Servings: 2 enchiladas
Serving Size: 4
Nutritional Info : 210.1 calories, 2.8 g of fat, 11.8 g of carbohydrates, 1.7 g of fiber, 20.1 g of protein

Ingredients
2 cups shredded jerk chicken
1.5 cups of jerk marinade
8 corn tortillas
Optional: 1/2 cup shredded part skim mozzarella cheese (add 1 point)

Instructions
1. Preheat your oven to 400 degrees.

2. Warm up the tortillas in the microwave until they are soft and pliable. This is really important or the tortillas will break.

3. Using a large glass baking dish, begin assembling your enchiladas. First place 1/2 cup of shredded chicken into the center of the tortilla and roll together. Place the enchiladas side by side until you have completed all 8.

4. Pour one cup of the jerk marinade over all of the enchiladas and bake for 10-15 minutes until warmed through. If you want, you can sprinkle some mozzarella cheese over the enchiladas at this point. I prefer mine without the cheese, so if you add the cheese, make sure to add the points.

5. Serve with the remaining 1/2 cup of jerk sauce.