IMG_1151

Ingredients

  • 8 oz. package light cream cheese, room temperature
  • 2 (12.5 oz. ) can white chicken breast, drained ( I love Kirkland brand) or 10 oz. cooked, skinless, boneless, shredded chicken breasts
  • 1 ( 4 oz.) can roasted, peeled green chiles
  • 2 ( 10 oz.) cans green enchilada sauce ( I use Old El Paso Enchilada sauce)
  • 12 white corn tortillas or 1 point Ole Extreme Wellness tortillas
  • 1/2 cup light shredded cheese ( I use Trader Joe’s 3 lite Mexican blend)
  • 3 green onions, diced for garnish (optional)
  • 2 Tbsp canned jalapeños, diced for garnish ( optional)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl combine, drained chicken, cream cheese and green chiles. Stir until well combined.
  3. Spray a 13 x 9 baking dishwith non stick cooking spray. 
  4. Top each tortilla with 1/4 cup of chicken mixture. Roll up and place seam down in prepared baking dish.
  5. Repeat for all 12 tortillas. 
  6. Pour enchilada sauce evenly over enchiladas. Sprinkle cheese evenly over the top of sauce. 
  7. Sprinkle diced green onions and jalapeños over the top of the cheese, if desired.
  8. Bake for 20 minutes or until bubbly.

Makes 12 enchiladas

4-6 PersonalPoints™ per enchilada*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

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