Recipe HIT – Skinny Chicken Enchiladas

Have you ever checked out that amazing, amazing, amazing website  It’s the best!  Her recipes are all Weight Watchers friendly, and they’re adaptations of standard classics…like this bomb-diggity Chicken Enchilada recipe.  This is my #1 greatest hit according to the Husb.  Everything else I make, even if he loves it, he still says nothing is as delicious as these Chicken Enchiladas.  There is a bit of work involved, but so totally worth it.


Ingredients For the Sauce:

2 garlic cloves – minced

1-2 Tbsp chipotle chilis in adobo sauce

1.5 cups tomato sauce

1/2 tsp chipotle chili powder

1/2 tsp ground cumin

3/4 cup fat-free chicken broth

kosher salt and fresh pepper to taste

Ingredients for the chicken:

1 tsp vegetable oil

8.5 oz (2 breast halves) cooked and shredded chicken breast (I used a rotisserie chicken)

1 cup diced onion

2 large cloves garlic, minced

1/4 cup fresh cilantro

kosher salt

1 tsp ground cumin

1/2 tsp dried oregano

1 tsp chipotle chili powder

1/3 cup chicken broth

1/2 cup tomato sauce

8 (7-inch) reduced carb whole wheat flour tortillas (I like La Tortilla Factory)

1 cup shredded 2% mexican cheese

non-stick cooking spray

1/2 cup chopped scallions or cilantro for topping


In a medium saucepan, spray oil and saute garlic.  Add chipotle chilies, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat.  Saute the onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4-5 minutes. Remove from heat.

Spray a 13×9 glass baking dish with non-stick cooking spray.  Put 1/3 cup chicken mixture into each tortilla and roll it.

Place on baking dish seam side down, top with sauce then top with cheese.

Cover with foil and bake on the middle rack for 20-25 minutes. Top with low fat sour cream and/or scallions if you like.

Makes 8 enchiladas.

1 enchilada = 4 points / 159 calories / 6 grams fat / 16 grams protein / 18 grams carbs / 8 grams fiber



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