Go Back
Weight Watchers Chicken Enchiladas Recipe: Easy, Cheesy, and Family-Friendly

Weight Watchers Chicken Enchiladas

These easy chicken enchiladas are filled with creamy salsa chicken and green chiles, then covered with red enchilada sauce and reduced-fat cheese. The recipe makes 4 servings with 2 enchiladas per serving.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken Filling
  • 2 cups Cooked, shredded skinless chicken breast
  • 1/2 cup Salsa
  • 1/2 cup Fat-free or reduced-fat sour cream
  • 1 4-ounce can Diced green chiles, drained
Sauce and Assembly
  • 1 cup Red enchilada sauce
  • 8 6-inch tortillas Small corn tortillas
  • 1 cup Reduced-fat shredded Mexican-blend cheese or cheddar
Optional Garnishes
  • 2 tablespoons Sliced green onions
  • 1–2 tablespoons Chopped cilantro

Method
 

Step-by-Step
  1. Heat the oven to 350°F and lightly coat a 9-by-13-inch baking dish with cooking spray.
  2. In a medium bowl, mix the shredded chicken, salsa, sour cream, drained green chiles, and 1/4 cup of the enchilada sauce.
  3. Spread another 1/4 cup of enchilada sauce across the bottom of the prepared baking dish.
  4. Warm the tortillas briefly in the microwave under a damp paper towel, or soften them in a dry skillet, so they bend without cracking.
  5. Place about 1/3 cup of chicken filling down the center of each tortilla. Roll each tortilla tightly and arrange it seam-side down in the baking dish.
  6. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the cheese evenly on top.
  7. Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and continue baking for 5–10 minutes, until the enchiladas are hot and the cheese is melted.
  8. Garnish with sliced green onions or chopped cilantro, then serve warm.

Notes

Warm the corn tortillas before rolling to prevent splitting. Rotisserie chicken or leftover baked chicken may be used, but remove the skin and visible excess fat. Reserve enough sauce for the top rather than flooding the dish, which helps the tortillas retain some texture.