Ww Chicken Enchiladas
Indulge in a guilt-free Tex-Mex classic with these WW Chicken Enchiladas, a wholesome and flavor-packed meal designed for lovers of comfort food and healthy eating alike. Made with tender shredded chicken breast, creamy fat-free Greek yogurt, and reduced-fat shredded Mexican cheese, these enchiladas are wrapped in nutritious whole wheat tortillas and smothered in bold red enchilada sauce. A hint of cumin, garlic powder, and chili powder adds a smoky depth of flavor, while a sprinkle of fresh cilantro elevates the dish with a burst of freshness. Perfect for busy weeknights, this recipe comes together in just 40 minutes, offering a hearty, satisfying option that's light on calories but big on taste. Whether you're meal prepping or looking for a quick, crowd-pleasing dinner, these healthy chicken enchiladas are sure to hit the spot.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Cooked shredded chicken breast
- 0.5 cup Fat-free plain Greek yogurt
- 1 cup Reduced-fat shredded Mexican-style cheese
- 1.5 cups Red enchilada sauce
- 8 pieces Small whole wheat tortillas
- 1 teaspoon Cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Chili powder
- 2 tablespoons Chopped fresh cilantro (optional for serving)
- 1 as needed Nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish with nonstick cooking spray.
In a large mixing bowl, combine the cooked shredded chicken, Greek yogurt, 0.5 cups of the shredded cheese, cumin, garlic powder, and chili powder. Mix until well combined.
Spread 0.5 cups of red enchilada sauce evenly across the bottom of the prepared baking dish.
Spoon about 3 tablespoons of the chicken mixture onto the center of each tortilla. Roll each tortilla tightly and place seam-side down in the baking dish.
Pour the remaining 1 cup of enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the remaining 0.5 cup of shredded cheese over the top.
Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and the enchiladas are heated through.
Garnish with chopped fresh cilantro if desired and serve warm.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 6067 mg | 264% | |
| Total Carbohydrate | 131.3 g | 48% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 16.2 g | ||
| Protein | 215.5 g | 431% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1177 mg | 91% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1982 mg | 42% | |
*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.
