The Whole Enchilada

Weight Watchers in the house! !

Yes, the time has come again to take control and get into the points lifestyle. Last year someone (I forget who but if it's you please leave a comment so I can thank you!) sent me an online Weight Watchers cookbook that I have used several times and always to rave responses. Living with a non Weight Watcher participant makes me want to create meals that people not on a diet would enjoy as well. And this also helps me since the foods I love best are the foods that do not belong on a diet (Unless there's a cheese diet? Is there? Please?).

In any case the first recipe I will share with you today is for Cheesy Chicken Enchiladas: ideal for nights that you crave Mexican food but are afraid a trip to the local Mexican joint will cause you to waste all your flex points (and then some) on Margaritas. It's easy. It's delicious. It's 7 points for a substantial enchilada. And only SIX POINTS if you use these tortillas instead of regular flour ones.



Let me start you off with a tip. You know how chicken enchiladas call for shredded chicken? Instead of dealing with that when you get home from work. Just throw a few frozen boneless, skinless chicken breasts with some chicken broth in the slow cooker on low when you leave in the morning and when you come back at night they will look like this:



And then quite easily and quickly with a fork you can do this:



So here we go:

Weight Watchers Cheesy Chicken Enchiladas

8 servings
Serving size = 1 Enchilada

1.5 cups shredded chicken
1 cup finely diced onion
1 1/4 cup picante sauce
1 cup reduced fat shredded Mexican cheese
3 oz reduced fat cream cheese
1 tsp cumin
tortillas

Preheat oven to 350.

Heat some olive oil in a pan over medium heat until hot. Add onion and saute for about 6 minutes



Add to pan chicken, 1 cup of the picante sauce, 1/2 the shredded cheese and all of the cream cheese and cumin. Stir and cook for about 3 minutes or until cheese is melted



Mmmmmmm.

Spoon about 1/3 a cup down the middle of each tortilla and fold.



Line large baking pan with foil and lay enchiladas on it.



Spoon the remaining picante sauce and sprinkle the remaining cheese on top

Bake for 15 minutes or until cheese is melted. Maybe drink one of these while you wait (What? It's LIGHT. And lime is a FRUIT!)



Et voila!



(There's only 6 here and not 8 because I didnt make the last two enchiladas. Instead I refrigerated the filling and will make them later in the week for Adam to take to work)

I served mine with Rice A Roni Whole Grain Spanish Rice and a ton o' carrot chips sprinkled with some cumin. It was delicious!





And with the rice and carrots only about 10 points for the whole meal....yet it tastes like it should be 20 points! Not to mention it's so filling you will be set for the night.