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Nutrition Facts
Serving Size 1 (283g) Recipe makes 6 servings
Calories 390
Calories from Fat 156		(40%)
Amount Per Serving		%DV
	Total Fat 17.4g	26%
	Saturated Fat 4.7g	23%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 5.0g
	Trans Fat 0.0g
Cholesterol 46mg		15%
Sodium 1069mg		44%
Potassium 545mg		15%
Total Carbohydrate 33.0g		10%
	Dietary Fiber 3.9g	15%
	Sugars 6.5g
Protein 26.5g		52%
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Ww Chicken Enchiladas

Recipe #199795 | 40 min | 20 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: BakinBaby
Dec 8, 2006

This is my variation of a real diet buster; Swiss Enchiladas by Pierre Dance. Our family loved Pierre's recipe so much, that when we started WW, we just had to make a low fat recipe. Enjoy.

SERVES 6 (change servings and units)

Ingredients

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

Directions

1
Preheat oven to 350°F.
2
Mix chicken, chilies and salsa in a small bowl.
3
Mix the salt and cream in a large shallow dish.
4
Heat the Oil in a frying pan over med-high heat.
5
Fry the tortillas one at a time for a few seconds til they start to blister and turn soft.
6
Immediately dip each one in the cream mixture.
7
Put a large dollop of the chicken mixture on each tortilla and roll it up.
8
Place in an ungreased baking pan; flap side down.
9
Pour remaining cream over roll enchiladas; sprinkle cheese over top.
10
Bake uncovered 20 minutes for 20 minutes, or till heated through.

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Featured Reviews for This Recipe

From: Chef #870928

On Aug 12, 2009

Loved the flavor of these enchiladas! My only complaint was the sauce was too runny--like milk, but maybe it was because I had to use flour tortillas? I will definately try this again with the fried corn tortillas.

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From: Shelby Jo

On Jun 3, 2009

Yummy enchiladas. We had a huge thing of homemade green salsa so I used that (made of tomatillos, jalapenos, serranos & onion). It was HOT. We knew the salsa was but wow, it was spicy lol. We really enjoyed them and they were so easy to make. I baked a couple frozen chicken breasts last night and then put them in the fridge...tonight I pulled them out and chopped them up and we were ready to go! Thanks for the great recipe that even the hubs loved!

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From: Parrot Head Mama

On Feb 28, 2007

In a word-yummo! Prepared it exactly according to directions. Served ith with WW 2 Points Santa Fe Salad with Chili-Lime Dressing. It hit the spot and only enough leftovers for lunch tomorrow (which I'm looking forward to). Thanks for posting!

4 people found this review helpful

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From: Sydney Mike

On Jan 12, 2009

Used shredded chicken breast that I'd fixed the day before, then pretty much followed the recipe, except that I used just 8 flour tortillas, since I like my enchiladas well stuffed! Very, very nice change for us! Thanks for sharing the recipe! [Tagged, made & reviewed in Every Day Is a Holiday]

1 person found this review helpful

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