Weight Watchers Cheesy Chicken Enchiladas
Satisfy your Tex-Mex cravings without the guilt with these Weight Watchers Cheesy Chicken Enchiladas! Packed with tender shredded chicken breast, gooey reduced-fat cheddar cheese, and a creamy twist thanks to fat-free Greek yogurt, this dish offers all the comfort of traditional enchiladas but lightened up for a healthier take. Whole wheat tortillas cradle a flavorful filling spiced with garlic, cumin, and green chilies, all smothered in a zesty low-sodium enchilada sauce. Ready in just 40 minutes, this easy, family-friendly recipe is perfect for busy weeknights and boasts only a fraction of the calories of the classic version. Garnish with fresh cilantro for an added burst of freshness and serve these cheesy, protein-packed enchiladas straight from the oven for a satisfying meal that won't derail your health goals.
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Recipe Information
Ingredients
- 2 cups Shredded cooked chicken breast
- 1 cup Reduced-fat shredded cheddar cheese
- 1 cup Fat-free plain Greek yogurt
- 1.5 cups Low-sodium enchilada sauce
- 8 small (6-inch) Whole wheat tortillas
- 1 4-ounce can Diced green chilies
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Ground cumin
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with non-stick spray.
In a large mixing bowl, combine the shredded chicken breast, 0.5 cups of reduced-fat cheddar cheese, fat-free Greek yogurt, diced green chilies, garlic powder, ground cumin, salt, and black pepper. Mix until well combined.
Spread 0.5 cup of the enchilada sauce evenly at the bottom of the greased baking dish.
Lay a tortilla flat on a clean surface. Spoon about 1/4 cup of the chicken mixture into the center of the tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce over the rolled tortillas, making sure they are evenly coated.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with freshly chopped cilantro if desired and serve warm.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 3940 mg | 171% | |
| Total Carbohydrate | 181.5 g | 66% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 22.6 g | ||
| Protein | 177.9 g | 356% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1406 mg | 108% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2751 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
