Who says the weekly list can’t be a grocery list? Here’s what you need:
4 boneless, skinless chicken breasts
6 low carb, whole wheat, 6 inch tortillas
8 ounces fat free cream cheese, at room temperature
8 ounces Weight Watchers Reduced Fat Mexican Style Shredded Cheese
4 ounce can of green chiles
1/3 red onion, finely diced
olive oil cooking spray
Now I can see how right off hand this list wouldn’t sound very appetizing, but trust me. Josh and I love chicken enchiladas and we have a go-to recipe that is heavy on our dinner rotation. It doesn’t have traditional enchilada sauce and the ingredients are a bit unconventional, but it is YUMMY. I decided on a whim today to try and modify the recipe for Weight Watchers and we did pretty good coming in at around 11 points per serving (serving size is about 1.5 enchiladas). Now that’s a little high considering that there isn’t a side item yet, but one filled me up and you could certainly serve it with a guacamole salad or borrow a few flex points to get this on your plate for dinner. Here’s what you do:
Preheat oven to 375*. Boil your chicken ahead of time and shred. I like to run mine through the food processor because I’m picky and we kind of like our filling smooth. Here is what mine usually looks like.
Spray a little olive oil cooking spray in a really large skillet (I actually use our wok) and add your diced onions. I like to cook them on high heat until they start turning brown, but you don’t want them transparent or mushy. Then, we add our can of green chiles. I like to toss the whole can in, but you can strain them if you like or dice them a little if you don’t want them too chunky.
After the onions and peppers cook together for a few minutes, add your cream cheese. I like to cut it into cubes or break it up with my spatula so that it’s easier to melt. Keep it moving or it might burn. Stir the cream cheese, onions and peppers until it’s all melted and mixed together well.
Now, let’s add our chicken and about 2/3 of our shredded cheese. You might want to turn the stove down to medium heat and turn your mixture until it’s well incorporated. At this point it resembles warm chicken salad!
Divide your mixture evenly between the six tortillas. Roll them up and place them seam side down in a greased casserole dish. Sprinkle remaining shredded cheese over enchiladas and bake until cheese is melty – about 15-20 minutes. Yummy!
