Chicken Enchiladas

Weight Watchers® PointsPlus® 

Recipes Content


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.

Prep Time

Chicken Enchiladas

Prep Time: 
Cook Time: 
Total Time: 


  • 2 cups cooked boneless skinless chicken breast
  • 14 oz can red enchilada sauce
  • 1/2 cup onion, minced
  • 2 U cloves garlic
  • 1 tsp ancho chili powder, if you want extra heat
  • 1/2 tsp cumin
  • 1/2 cup red pepper, minced
  • 8 U corn tortillas (or whole wheat or low carb)
  • 1 cup shredded part skim mozzarella cheese

Nutritional Facts

Serving Size: 
1 enchilada
Amount Per Serving
Calories 160
Calories from Fat 34
% Daily Value *
Total Fat 4g
Saturated Fat 2g
Monounsaturated Fat 1g
Polyunsaturated Fat 0g
Cholesterol 37mg
Sodium 536mg
Total Carbohydrate 17g
Dietary Fiber 3g
Sugars 4g
Protein 14g


  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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8 servings 1 enchilada 160 cal 17 g 4 g 14 g 3 g 2 g 37 g 536 g 4 g

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