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CHICKEN ENCHILADA.... this recipe, I make quite often, is a favorite with my family, and... believe it or not it IS a weight watcher recipe a friend gave me a long time ago. It doesn't even taste like a diet meal, no one realizes it is a weight watcher recipe. Enjoy, one change I would make, and I do, is I cube the chicken not shred it, tastes better that way. Enjoy...
Chicken Enchilada’sPreheat oven 350ºIngredients
4 medium sized Boneless/skinless chicken breasts
1 package 12 (10 in.) Flour tortillas
1 package Fat Free Shredded cheese
1 package Fat Free cream cheese
¾ cup of “your” favorite Salsa
1 diced onion
1 can green Chile enchilada sauce
1 shake (sparingly) red pepper
1 shake celery salt
1 shake black pepper
1 lime
Step 1
Bake chicken until done (can: steam, put in crock pot with salsa for 6 to 8 hours). While chicken is cooking, dice up ½ the onion and cook it tender (in frying pan, use spay cooking oil). Shred/Cube chicken (when done) with a fork.
Step 2
In a bowl, mix together the shredded chicken, ¾ cup of salsa, 1 package of fat free cream cheese, ½ cup of fat free cheese and cooked onion, 1 shake of red pepper (optional) 1 shake of celery salt 1 shake of black pepper. Cut lime in ½ and squeeze one ½ of lime into chicken mixture. (can use your hands to mix ingredients together)
Step 3
Spoon 1½ tablespoons of chicken mixture onto flour tortillas and roll burrito style. Pour a thin layer of green chile enchilada sauce onto the bottom of 13x9 inch baking dish(s). Lay rolled enchilada seam side down in a 13x9 inch (may need larger or two 13x9 inch) baking dish. (all 12 will not fit easily) Cover completed rolled chicken enchiladas with remaining green chile enchilada sauce and sprinkle with shredded cheese, and then squeeze other ½ of lime over all rolled chicken enchiladas.
Step 4
Bake for 15 to 20 minutes or until cheese melted.
Chicken Enchilada’sPreheat oven 350ºIngredients
4 medium sized Boneless/skinless chicken breasts
1 package 12 (10 in.) Flour tortillas
1 package Fat Free Shredded cheese
1 package Fat Free cream cheese
¾ cup of “your” favorite Salsa
1 diced onion
1 can green Chile enchilada sauce
1 shake (sparingly) red pepper
1 shake celery salt
1 shake black pepper
1 lime
Step 1
Bake chicken until done (can: steam, put in crock pot with salsa for 6 to 8 hours). While chicken is cooking, dice up ½ the onion and cook it tender (in frying pan, use spay cooking oil). Shred/Cube chicken (when done) with a fork.
Step 2
In a bowl, mix together the shredded chicken, ¾ cup of salsa, 1 package of fat free cream cheese, ½ cup of fat free cheese and cooked onion, 1 shake of red pepper (optional) 1 shake of celery salt 1 shake of black pepper. Cut lime in ½ and squeeze one ½ of lime into chicken mixture. (can use your hands to mix ingredients together)
Step 3
Spoon 1½ tablespoons of chicken mixture onto flour tortillas and roll burrito style. Pour a thin layer of green chile enchilada sauce onto the bottom of 13x9 inch baking dish(s). Lay rolled enchilada seam side down in a 13x9 inch (may need larger or two 13x9 inch) baking dish. (all 12 will not fit easily) Cover completed rolled chicken enchiladas with remaining green chile enchilada sauce and sprinkle with shredded cheese, and then squeeze other ½ of lime over all rolled chicken enchiladas.
Step 4
Bake for 15 to 20 minutes or until cheese melted.