With this Weight Watchers chicken enchiladas recipe, you can indulge in the delicious flavor combination of an enchilada without worrying about going over your daily points.
These 8 point chicken enchiladas are made with carefully selected ingredients to keep the point count low. The recipe uses whole grain corn tortillas, which are a healthier option compared to refined white tortillas, and are filled with meat from a boneless skinless chicken breast.
Instead of using a calorie-heavy enchilada sauce, this recipe uses a homemade salsa verde that delivers fresh and authentic flavors. And, instead of topping the enchiladas with a lot of cheese and sour cream, this recipe only requires a small amount of shredded cheese and low-fat sour cream.
With just a few tweaks, this Weight Watchers chicken enchiladas recipe is a healthy and delicious option for any dinner.
Why you should try these weight watchers chicken enchilada
- Quick to prepare: This chicken enchilada recipe is perfect for those days when you don’t have a lot of time to cook. With a simple preparation, you can have a delicious dish ready in less than an hour.
- Creamy thanks to a combination of low-fat sour cream and homemade salsa verde: This chicken enchilada recipe uses a homemade salsa verde, which is fresh and delicious. Additionally, thanks to the combination of low-fat cheese and sour cream, the enchiladas are creamy without having a high fat content. The combination of the salsa verde and creamy texture makes this recipe even more flavorful and satisfying.
- This recipe gives you all of your favorite Mexican flavors without all the extra unnecessary points.
Weight Watchers Chicken Enchiladas Recipe Over
- Makes 8 chicken enchiladas
- 2 enchiladas per serving
- Each serving is 8 weight watchers points
Ingredients for Weight Watchers Chicken Enchiladas
- 8 whole wheat tortillas (240 g)
- 10 oz skinless, boneless shredded chicken (cooked in your favorite way–you can see how I make shredded chicken in crockpot here)
- 1/3 cup (80 ml) fat-free sour cream
- ½ cup (50 g) shredded mozzarella cheese
- 1 white onion (80 g)
- 1 garlic clove
- 1 teaspoon oil
- Salt and pepper to taste
Ingredients For Homemade Salsa Verde
- 440g of tomatillos
- 200g of zucchini (with skin)
- 40g of chili peppers (can be poblano, serrano, or your preferred type)
- 40g of cilantro
- 1 teaspoon of oil
- 1 peeled garlic clove
- Salt to taste
Instructions for making Salsa Verde
- Wash the green tomatoes or tomatillos, zucchini, chili peppers, and garlic.
- Cut the green tomatoes or tomatillos into quarters and the zucchini into large pieces.
- Heat a pan over medium heat and add the oil.
- Add the green tomatoes or tomatillos, zucchini, chili peppers, and garlic to the pan. Sauté the vegetables for about 10 minutes, stirring occasionally, until they are soft and slightly golden. Add water to help loosen any vegetables stuck to the bottom of the pan. Remove the pan from the heat and let the vegetables cool for a few minutes.
- Transfer the vegetables to a blender or food processor. Add the cilantro and a pinch of salt to the blender or food processor. Blend until you have a smooth and homogeneous sauce. Taste the sauce and adjust the salt as necessary.
- Serve the Mexican green sauce immediately or store it in an airtight container in the refrigerator for up to 3 days.
Instructions for making Chicken Enchiladas
- Preheat the oven to 180°C/350F
- Heat oil in a pan over medium heat. Add chopped onion and garlic and cook until soft and fragrant. Add the salsa verde and sour cream to the pan. Stir until both sauces are well mixed. Remove half of the mixture from the pan and reserve the rest for the filling.
- Add the shredded chicken to the pan and season with salt and pepper to taste. Cook for another five minutes and turn off the heat.
- Place one whole wheat tortilla on a clean, flat surface. Add approximately 2 tablespoons of the chicken mixture and sprinkle with some cheese. Roll up the tortilla and place it in a baking dish. Repeat with the remaining tortillas and chicken mixture.
- Cover the enchiladas with the reserved salsa verde and sour cream mixture. Sprinkle the remaining shredded mozzarella cheese over the enchiladas.
- Bake for 20-25 minutes or until the cheese is golden and bubbly. Serve hot and enjoy!
Variations and substitutions
- You can substitute a different protein for the chicken. Beef, pork, and tofu would all work well in this recipe. Just make sure to enter the ingredients into the app to get the most up to date point total.
- The cheese and sour cream can easily be replaced with lower-fat or vegan alternatives.
- You can adjust the spiciness level of the salsa verde by adding or reducing the amount of green chilies used.
- It would be interesting to substitute the sour cream with Greek yogurt in this Weight Watchers chicken enchilada recipe. Greek yogurt is a great low-fat, high-protein option that can provide a similar creamy texture to sour cream but with fewer calories and less fat. The slightly tangy flavor of Greek yogurt also complements the Mexican flavors in the recipe perfectly. So, if you’re looking for a healthier option, substituting sour cream with Greek yogurt is an excellent choice.
- If you are in a hurry, you can use your favorite store bought salsa, just be sure to plug it into the WW app because it might add points.
Tips and Tricks Section for Making Chicken Enchiladas
A great tip to keep your enchiladas from sticking to the baking dish and prevent the tortillas from getting too hard is to add a layer of salsa verde to the bottom of the dish. Simply pour a small amount of the salsa on the bottom of the baking dish and spread it evenly before adding the enchiladas. The salsa creates a protective layer that keeps the enchiladas moist and prevents them from sticking to the bottom of the dish. Plus, the added flavor of the salsa on the bottom is an extra bonus! Give this trick a try and enjoy perfectly cooked and easy to remove enchiladas every time.
Related Recipes
Weight Watchers Chicken Enchiladas
Ingredients
Salsa Verde Ingredients
- 440 g tomatillos , (aiming for twice as much tomatillo as zucchini)
- 200 g zucchini , about half of a zucchini
- 40 g chili pepper, use favorite (poblano for milder flavor, jalapeno for medium, serrano for hotter)
- 40 g cilantro
- 1 tsp vegetable oil
- 1 clove peeled garlic
- salt , to taste
Ingredients for Chicken Enchilada
- 8 whole wheat tortillas
- 10 oz cooked boneless shredded chicken breast
- 1/3 cup no fat sour cream
- 1/2 cup shredded part skim mozzarella cheese
- 1 white onion
- 1 garlic clove
- 1 tsp vegetable oil
- salt and pepper, to taste
Instructions
Instructions for making Salsa Verde
- Wash the green tomatoes or tomatillos, zucchini, chili peppers, and garlic.
- Cut the tomatillos into quarters and the zucchini into large pieces.
- Heat a pan over medium heat and add the oil.
- Add tomatillos, zucchini, chili peppers, and garlic to the pan. Sauté the vegetables for about 10 minutes, stirring occasionally, until they are soft and slightly golden. Add water to help loosen any vegetables stuck to the bottom of the pan. Remove the pan from the heat and let the vegetables cool for a few minutes.
- Transfer the vegetables to a blender or food processor. Add the cilantro and a pinch of salt to the blender or food processor. Blend until you have a smooth and homogeneous sauce. Taste the sauce and adjust the salt as necessary.
- Serve the Mexican green sauce immediately or store it in an airtight container in the refrigerator for up to 3 days.
Instructions for making Chicken Enchiladas
- Preheat the oven to 350
- Heat oil in a pan over medium heat. Add chopped onion and garlic and cook until soft and fragrant. Add the salsa verde and sour cream to the pan. Stir until both sauces are well mixed. Remove half of the mixture from the pan and reserve the rest for the filling.
- Add the shredded chicken to the pan and season with salt and pepper to taste. Cook for another five minutes and turn off the heat.
- Place one whole wheat tortilla on a clean, flat surface. Add approximately 2 tablespoons of the chicken mixture and sprinkle with some cheese. Roll up the tortilla and place it in a baking dish. Repeat with the remaining tortillas and chicken mixture.
- Cover the enchiladas with the reserved salsa verde and sour cream mixture. Sprinkle the remaining shredded mozzarella cheese over the enchiladas.
- Bake for 20-25 minutes or until the cheese is golden and bubbly. Serve hot and enjoy!
Nutrition
Serving: 260gCalories: 407kcalCarbohydrates: 39gProtein: 30gFat: 15gSaturated Fat: 6.5gCholesterol: 79mgSodium: 1221mgPotassium: 698mgFiber: 8.2gSugar: 4.5gCalcium: 284mgIron: 2.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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