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Camelia

Chicken Enchilada Bake

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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Prep Time 5 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 40 minutes
Servings: 8
Course: Main Dish
Ingredients Method Notes

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

Method
 

  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