Delicious and Easy WW Chicken Enchiladas Recipe
Are you tired of the same old chicken dinner recipes? Want to try something new that satisfies your cravings without sabotaging your weight loss goals? Look no further than this delicious WW Chicken Enchiladas Recipe!
This recipe is perfect for those following the Weight Watchers program, as it is low in points and high on flavor. But even if you’re not a Weight Watcher, you’ll love the taste of these chicken enchiladas. Packed with shredded chicken, diced green chilies, and reduced-fat Monterey Jack cheese wrapped in corn tortillas and smothered in green chili salsa, this dish is a crowd-pleaser.
Don’t have a lot of time to cook? No problem! This recipe is easy to make and comes together quickly. Just shred some cooked chicken breast and combine it with a few simple ingredients. Then roll up the mixture in corn tortillas and top with enchilada sauce and cheese before baking.
Whether you’re looking for a healthy and satisfying dinner for yourself or need to feed a large group, this recipe has got you covered. So grab your shopping list and preheat your oven to 350 degrees – it’s time to make some chicken enchiladas!
Why You’ll Love This Recipe
Indulging in delicious food can be a heavenly experience, but when it’s healthy and satisfying, that’s a treat we cherish. The WW Chicken Enchiladas recipe is an absolute standout for its delectable taste, easy-to-follow steps, and healthy ingredients. Plus, it’s perfect for those watching their weight, following the Weight Watchers program, or just trying to make healthier meal choices.
These enchiladas are the epitome of comfort food without the guilt! Imagine corn tortillas filled with juicy shredded chicken breast, diced green chilies, topped with bubbling cheese, and smothered in a green chili salsa sauce. This dish ticks all the right boxes for flavor and nutrition.
Apart from being low on calories and fat, this recipe doesn’t compromise on taste. The reduced-fat Monterey Jack cheese still adds a cheesy goodness to this dish without weighing it down. Each bite feels like a fiesta in your mouth.
You don’t have to be an expert chef to whip up this recipe; it’s straightforward to put together. The ingredient list is manageable and easily available at your nearest grocery store. The recipe also includes substitution options so that you can customize according to your preference.
This dish makes a perfect meal for lunch or dinner with family or friends. If you’re hosting a party or get-together, the WW Chicken Enchiladas recipe is sure to impress your guests with its rich textures and flavors.
In conclusion, if you want to eat healthily without sacrificing flavors or feel guilty about indulging in comfort food, then this recipe is perfect for you! With the mixture of bold flavors and health benefits, WW Chicken Enchiladas should be on the top of your “must-try” healthy recipes!
Let’s dive into the ingredient list for this delicious Weight Watchers Chicken Enchiladas Recipe. This dish uses reduced-fat Monterey jack cheese and fat-free sour cream to keep it health-conscious while still delivering great flavor. Here are all the ingredients you will need to make this recipe:
- 1 pound chicken breast, cooked and shredded
- 18 corn tortillas
- 2 cups enchilada sauce, canned or homemade
- 1 cup reduced-fat Monterey jack cheese, shredded
- 1 can (4.5 oz) diced green chilies
- 1/2 cup fat-free sour cream
- 1/8 teaspoon garlic powder
- Salt to taste
Note that this recipe also calls for green chili salsa, which is not listed above as it is optional. Overall, this ingredient list is simple and affordable, making it perfect for a quick and easy weekday dinner.
The Recipe How-To
Preheat and prepare
Preheat your oven to 350 degrees F. While waiting for the oven to heat up, prepare your enchilada sauce.
In a medium saucepan, heat up 2 cups of enchilada sauce over low-medium heat. Combine together 1 cup of chicken broth, 1 can of diced green chilies, and 1/8 teaspoon garlic powder in the same saucepan. Stir well and cook for about 5 minutes until hot.
In a large skillet, cook 1 pound of boneless, skinless chicken breast until fully cooked. Once done, shred the chicken into small pieces or chop into cubes. Add in 1 can of green chili salsa to the chicken mixture and stir until well combined.
Grab a baking dish and spread 1/2 cup of enchilada sauce on the bottom of the dish. Before assembling the enchiladas, dip each corn tortilla into the hot enchilada sauce using tongs until it is coated evenly.
Next, fill the tortillas with 2 tablespoons of shredded chicken each and a sprinkle of reduced-fat Monterey Jack cheese. Roll each tortilla tightly and place them seam-side down on top of the sauce in the baking dish.
Repeat until all the ingredients have been used up–generally, you should be able to make about eight tortillas per batch.
Pour over any remaining enchilada sauce over the assembled tortillas, making sure to coat them entirely. Sprinkle another layer of cheese over them.
Cover with foil and bake for about 20-25 minutes until hot and bubbly.
Let cool and serve
Once done, remove from oven and let cool for about five minutes before serving. Slice into individual portions using a sharp knife or spatula.
Garnish with some sour cream or additional diced green chilies before eating. Your healthy and flavorful Weight Watchers Chicken Enchiladas are ready to enjoy!
Substitutions and Variations
While the WW Chicken Enchiladas recipe is delicious as is, there are several substitutions and variations that can be made to cater to individual preferences or dietary needs. One of the most versatile aspects of this recipe is the filling – you can use virtually any protein source in place of chicken! Try substituting cooked ground beef, shredded pork, or even tofu for a plant-based twist.
For those looking for a lower-carb option, corn tortillas can be replaced with thinly sliced zucchini or cabbage leaves. This swap also adds an extra layer of veggies for added nutrition.
If you’re looking to add more heat to your enchiladas, try using a spicy salsa or adding diced jalapeños into the filling mixture. On the flip side, if you prefer a milder flavor, opt for a mild salsa or replace the diced green chilies with diced bell pepper instead.
Another delicious variation is swapping out the traditional red enchilada sauce for a green salsa verde. This adds a bright tanginess to the dish that pairs perfectly with chicken and reduced-fat Monterey Jack cheese.
Overall, don’t be afraid to get creative with your substitutions and variations – there’s no wrong way to enjoy these enchiladas as long as they’re made with wholesome ingredients and plenty of love!
Serving and Pairing
When it comes to serving and pairing these delicious WW chicken enchiladas, there are countless options available to suit your tastes and preferences. One of the classic ways to serve them is with a dollop of low-fat sour cream or light shredded cheese on top. You could also drizzle a bit of savory enchilada sauce or salsa verde for extra flavor and spice.
For a heartier meal, try pairing these chicken enchiladas with some Spanish rice, quinoa salad, or even some flavorful guacamole on the side. I find that a fresh and tangy pico de gallo or tomato-based salsa is the perfect accompaniment to these cheesy and comforting enchiladas.
If you’re looking for a low-carb option, consider serving these chicken enchiladas with grilled vegetables like zucchini, bell peppers, and onions. The flavors of the vegetables will perfectly complement the tangy flavors of the green chili salsa in the recipe.
These chicken enchiladas make an excellent main dish for a healthy dinner or lunch, but also work great as leftovers for a quick meal on the go. Serve them up with some fresh greens and cilantro for added crunch, and enjoy!
Make-Ahead, Storing and Reheating
This recipe for WW Chicken Enchiladas is perfect for making ahead of time and reheating when ready to serve. If you’re planning on hosting a dinner party or simply want to get ahead on weekly meal prep, this dish is an excellent option.
To make this recipe ahead of time, assemble the enchiladas as directed, but do not bake them. Instead, cover them tightly with plastic wrap or foil and store them in the refrigerator for up to 24 hours before baking. When you’re ready to serve, remove the plastic wrap or foil and bake them in a preheated oven at 350 degrees Fahrenheit for approximately 30-35 minutes, or until heated through and the cheese is melted and bubbly.
When it comes to storing leftover chicken enchiladas, they can be stored in an airtight container in the refrigerator for up to three days. Be sure to let them cool down completely before covering and refrigerating. To reheat, simply microwave the enchiladas for one to two minutes, or until heated through.
If you happen to have any leftover chicken mix after assembling your enchiladas, it can be stored separately in an airtight container in the refrigerator for up to three days. You can easily repurpose it by using it as a topping for salads or sandwiches.
Enjoy this delicious recipe whenever you like by utilizing these make-ahead, storing and reheating tips.
Tips for Perfect Results
Mastering the art of cooking takes time, patience and practice. To create a chicken enchilada dish that is not only delicious but also visually appealing, here are some tips to ensure you get the perfect results:
Firstly, when making the enchiladas sauce, use low to medium heat to avoid scorching or burning it. It’s important to stir continuously for five minutes until it thickens. The authenticity of enchiladas comes from its sauce, so take the time to make sure it turns out perfect.
Secondly, if you’re using corn tortillas instead of flour tortillas, soften them first by heating them up in a skillet or microwave. This ensures that they are pliable enough to fold without breaking. Layer them with your preferred filling and proceed as you would with flour tortillas.
Thirdly, for an extra burst of flavor, add a little sour cream on top before serving. Sprinkle on some shredded Monterey Jack cheese and diced green chiles for finishing touches.
Fourthly, when storing the remaining enchiladas or leftovers, keep them covered tightly with foil paper as this will keep them fresh and prevent them from drying out. You can store them in the fridge for up to three days or freeze them for future meals.
Lastly, don’t be afraid to experiment with substitutions and variations in the recipe. You can try using salsa verde instead of green chili salsa or adding black beans and corn kernels to your filling mixture for additional texture and nutrition.
By following these tips, you are guaranteed to impress your dinner guests with a mouth-watering plate of chicken enchiladas – a recipe that will undoubtedly become a staple in your meal rotation!
In conclusion, this WW chicken enchiladas recipe is the perfect choice for anyone looking for a delicious and healthy dinner option. With its low-fat ingredients and weight watchers-friendly portions, it’s an excellent choice for those who are trying to maintain a healthy lifestyle without sacrificing flavor.
By using simple ingredients like shredded chicken breast, corn tortillas, and green chili salsa, you can create a flavorful and satisfying meal that doesn’t come with any guilt. Plus, the recipe is versatile enough to allow for plenty of substitutions and variations, making it easy to tailor to your preferences or dietary needs.
Whether you’re using an instant pot for a quick and easy dinner or prefer to whip up an enchilada casserole for a larger crowd, this recipe has got you covered.
So why not give this WW chicken enchiladas recipe a try? It’s sure to become a go-to in your healthy recipe rotation. And who knows? You might just find yourself making it again and again, even if you’re not trying to watch your weight. Deliciousness can be healthy after all!
WW Chicken Enchiladas Recipe
- 2 cups cooked chicken, chopped
- 1 (4 ounce) can diced green chilies
- 1 (8 ounce) can green chili salsa
- 1/2 teaspoon salt
- 2 cups fat-free half-and-half
- 1/4 cup oil, for frying tortillas
- 12 corn tortillas
- 2 cups reduced-fat monterey jack cheese, shredded
- Preheat oven to 350°F.
- Mix chicken, chilies and salsa in a small bowl.
- Mix the salt and cream in a large shallow dish.
- Heat the Oil in a frying pan over med-high heat.
- Fry the tortillas one at a time for a few seconds til they start to blister and turn soft.
- Immediately dip each one in the cream mixture.
- Put a large dollop of the chicken mixture on each tortilla and roll it up.
- Place in an ungreased baking pan; flap side down.
- Pour remaining cream over roll enchiladas; sprinkle cheese over top.
- Bake uncovered for 20 minutes, or till heated through.
Your Own Notes
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Chloe is passionate about creating unique dishes that draw on the flavors of her favorite cultures. She loves experimenting with new ingredients and pushing the boundaries of traditional recipes. Her enthusiasm for cooking is infectious, and she is always eager to share her creations with friends and family.