Chicken Enchilada Bake

This Weight Watchers Chicken Enchilada Bake is a perfect and delicious option that is super easy to portion and to prepare.

Chicken Enchilada Bake is as good a low carb recipe. Tasty ways of eating Chicken include Enchilada bake.

SERVING: 8 | SERVINGS SIZE: 1 ENCHILADA | 4 – 6 PERSONALPOINTS PER SERVING

WHAT INGREDIENTS YOU NEED TO MAKE THIS CHICKEN ENCHILADA BAKE:

Sauce:
1 can (10 oz)  enchilada sauce (red)

Filling:
1  rotisserie chicken (skin removed, shredded)
1 C white onion (diced)
½ C orange bell pepper (diced)
¼ C jalapenos (diced)
¼ C cilantro
Kosher salt
1 tsp cumin
½ tsp dried oregano
1 tsp chipotle chili powder

Enchiladas:
8- (7 inch) low-carb whole wheat flour tortillas
1 C low fat Mexican cheese (shredded)
Cilantro

HOW TO MAKE THIS CHICKEN ENCHILADA BAKE:

Step 1. Preheat oven to 400 degrees.

Step 2. Prep a 13 x 9 inch baking dish with nonstick baking spray.

Step 3. Prep a medium skillet with nonstick cooking spray.

Step 4. Add the onion, orange bell pepper, and jalapeno.

Step 5. Cook the vegetables on medium-low heat.

Step 6. Mix in the cilantro, cumin, oregano, and chili powder to the same skillet.

Step 7. Simmer until the onion and bell pepper is soft..

Step 8. Add in the shredded chicken, continuing to stir to mix all of the ingredients.

Step 9. Fill each tortilla with ⅓ cup of the chicken/vegetable mixture.

Step 10. Roll each filled tortilla.

Step 11. Place each rolled tortilla seam side down in the baking dish.

Step 12. After placing the last rolled enchilada in the baking dish, top  them with the enchilada sauce.

Step 13. Sprinkle the cup of shredded cheese evenly on the enchiladas.

Step 14. Top with cilantro.

Step 15. Bake at 400 degrees for 20-25 minutes.

Step 16. Set aside to rest for several minutes before serving.

Garnish: Low fat sour cream and/pr scallions.

ENJOY 

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Chicken Enchilada Bake

Yield: 8

Prep Time: 5 minutes

Cook Time: 25 minutes

Additional Time: 10 minutes

Total Time: 40 minutes

This Weight Watchers Chicken Enchilada Bake is a perfect and delicious option that is super easy to portion and to prepare.

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Ingredients

Sauce:

• 1 can (10 oz) enchilada sauce (red)

Filling:

• 1 rotisserie chicken (skin removed, shredded)
• 1 C white onion (diced)
• ½ C orange bell pepper (diced)
• ¼ C jalapenos (diced)
• ¼ C cilantro
• Kosher salt
• 1 tsp cumin
• ½ tsp dried oregano
• 1 tsp chipotle chili powder

Enchiladas:

• 8- (7 inch) low-carb whole wheat flour tortillas
• 1 C low fat Mexican cheese (shredded)
• Cilantro

Instructions

1. Preheat oven to 400 degrees.
2. Prep a 13 x 9 inch baking dish with nonstick baking spray.
3. Prep a medium skillet with nonstick cooking spray.
4. Add the onion, orange bell pepper, and jalapeno.
5. Cook the vegetables on medium-low heat.
6. Mix in the cilantro, cumin, oregano, and chili powder to the same skillet.
7. Simmer until the onion and bell pepper is soft..
8. Add in the shredded chicken, continuing to stir to mix all of the ingredients.
9. Fill each tortilla with ⅓ cup of the chicken/vegetable mixture.
10. Roll each filled tortilla.
11. Place each rolled tortilla seam side down in the baking dish.
12. After placing the last rolled enchilada in the baking dish, top  them with the enchilada sauce.
13. Sprinkle the cup of shredded cheese evenly on the enchiladas.
14. Top with cilantro.
15. Bake at 400 degrees for 20-25 minutes.
16. Set aside to rest for several minutes before serving.
    
    Garnish: Low fat sour cream and/pr scallions.

Notes

Serving size: 1 enchilada

• Personal Points: 4-6
• Blue Smart Points: 6
  Green Smart Points: 5
  Purple Smart Points: 3