Ww 4 Points Chicken Enchiladas
Satisfy your Tex-Mex cravings guilt-free with these WW 4 Points Chicken Enchiladas, a flavorful and wholesome dish perfect for those following a Weight Watchers plan. Packed with tender shredded chicken simmered in low-sodium broth and seasoned with a bold blend of chili powder, cumin, and garlic, these enchiladas are irresistibly hearty yet light. Each corn tortilla is filled with creamy fat-free refried beans and spicy chicken, then smothered in a tangy salsa-Greek yogurt sauce and topped with melty reduced-fat Mexican cheese. Baked to bubbly perfection in just 20 minutes, this easy-to-make recipe is low in points but big on taste. Garnish with fresh cilantro for a bright finish and serve up a health-conscious meal that the whole family will love! Perfect for meal prepping or a quick weeknight dinner, these enchiladas bring robust flavor with minimal effort.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 2 cups Low-sodium chicken broth
- 1 cup Fat-free refried beans
- 0.5 cup Fat-free plain Greek yogurt
- 1 cup Salsa (mild, medium, or hot)
- 1 cup Reduced-fat shredded Mexican cheese blend
- 8 Corn tortillas
- 1 tsp Chili powder
- 1 tsp Garlic powder
- 1 tsp Cumin
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with non-stick cooking spray.
In a medium-sized pot, place the chicken breasts and chicken broth. Bring to a gentle boil, reduce the heat, and simmer for 15 minutes or until the chicken is fully cooked and tender.
Remove the chicken from the pot and shred it using two forks. Discard the leftover broth or save it for another recipe.
In a large mixing bowl, combine the shredded chicken, chili powder, garlic powder, cumin, salt, and black pepper. Mix well to evenly coat the chicken with spices.
Place the corn tortillas on a microwave-safe plate, cover them with a damp paper towel, and microwave for 30 seconds to make them pliable and easier to roll.
Spread 2 tablespoons of fat-free refried beans down the center of each tortilla. Add an equal portion of the seasoned shredded chicken on top of the beans.
Roll each tortilla tightly and place it seam-side down in the prepared baking dish.
In a separate bowl, mix the Greek yogurt and salsa until smooth. Pour this mixture evenly over the top of the enchiladas.
Sprinkle the shredded Mexican cheese blend evenly over the enchiladas.
Bake in the preheated oven for 20 minutes, until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with fresh chopped cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1271 mg | 55% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 5.1 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 878 mg | 19% | |
*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.
