Ww 4 Points Chicken Enchiladas Recipes

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WW 4 POINTS - CHICKEN ENCHILADAS



Ww 4 Points - Chicken Enchiladas image

Make and share this Ww 4 Points - Chicken Enchiladas recipe from Food.com.

Provided by mariposa13

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 (11 ounce) jar salsa
1 cup shredded cooked chicken breast
1 cup shredded reduced-fat Mexican cheese blend
3/4 cup plain fat-free yogurt
1 small yellow squash, diced
3 tablespoons canned diced jalapeno peppers
8 (6 inch) corn tortillas
2 tablespoons minced cilantro

Steps:

  • Preheat oven to 400*F.
  • Spread 1/3 cup salsa in bottom of 10x6-inch baking dish.
  • Mix chicken, 1/2 cup of cheese, 1/2 cup yogurt, the squash, and jalapenos in a bowl.
  • Heat tortillas according to package directions.
  • Spread 1/4 cup chicken mixtur down the center of each tortilla.
  • Roll up and place seam-side down in baking dish.
  • Pour remaining salsa over tortillas, then sprinkle with 1/2 cup cheese.
  • Cover with foil and bake until cheese melts, about 20 minute.
  • Top with the remaining 1/4 cup yogurt, sprinkle with cilantro.
  • 4 Points for 2 enchiladas.

Nutrition Facts : Calories 226.7, Fat 4.4, SaturatedFat 1.1, Cholesterol 30.3, Sodium 552.3, Carbohydrate 31, Fiber 4.7, Sugar 7.2, Protein 17.4

WW CHICKEN ENCHILADAS



Ww Chicken Enchiladas image

This is my variation of a real diet buster; Swiss Enchiladas by Pierre Dance. Our family loved Pierre's recipe so much, that when we started WW, we just had to make a low fat recipe. Enjoy.

Provided by BakinBaby

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups cooked chicken, chopped
1 (4 ounce) can diced green chilies
1 (8 ounce) can green chili salsa
1/2 teaspoon salt
2 cups fat-free half-and-half
1/4 cup oil, for frying tortillas
12 corn tortillas
2 cups reduced-fat monterey jack cheese, shredded

Steps:

  • Preheat oven to 350°F.
  • Mix chicken, chilies and salsa in a small bowl.
  • Mix the salt and cream in a large shallow dish.
  • Heat the Oil in a frying pan over med-high heat.
  • Fry the tortillas one at a time for a few seconds til they start to blister and turn soft.
  • Immediately dip each one in the cream mixture.
  • Put a large dollop of the chicken mixture on each tortilla and roll it up.
  • Place in an ungreased baking pan; flap side down.
  • Pour remaining cream over roll enchiladas; sprinkle cheese over top.
  • Bake uncovered for 20 minutes, or till heated through.

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