Craving comfort food without the guilt? This Weight Watchers-friendly chicken enchilada recipe delivers all the cheesy, satisfying goodness you love, but with a lighter twist, making it a perfect choice for healthy meals and quick dinner ideas. Say goodbye to heavy, calorie-laden versions and hello to a delicious and guilt-free dish that's surprisingly easy to make! This homemade cooking masterpiece is perfect for busy weeknights.
Ingredients:
- 1 lb boneless, skinless chicken breasts, cooked and shredded (about 2 cups)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 6-8 low-carb tortillas (corn or almond flour)
- 1 ½ cups reduced-fat shredded cheddar cheese
- 1/2 cup enchilada sauce (look for low-sodium options)
- Fresh cilantro, chopped (for garnish)
Instructions:
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Prepare the Chicken Filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Simmer the Sauce: Add the diced tomatoes and green chilies, black beans, corn, chili powder, cumin, cayenne pepper (if using), salt, and pepper to the skillet. Bring to a simmer and cook for 10 minutes, stirring occasionally, allowing the flavors to meld beautifully.
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Combine Chicken and Sauce: Stir in the shredded chicken and heat through.
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Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Fill each tortilla with about 1/3 cup of the chicken mixture and roll it up tightly. Place the enchiladas seam-down in the prepared baking dish.
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Bake to Perfection: Pour the enchilada sauce evenly over the enchiladas. Sprinkle generously with the shredded cheddar cheese. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and the enchiladas are heated through.
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Garnish and Serve: Let the enchiladas rest for a few minutes before garnishing with fresh cilantro and serving.
Tips and Variations:
- For extra flavor, add a tablespoon of your favorite taco seasoning to the chicken filling.
- If you prefer a creamier sauce, stir in a few tablespoons of plain Greek yogurt or sour cream after baking.
- Feel free to substitute other vegetables, such as bell peppers or zucchini, into the filling.
- To make this recipe even quicker, use pre-cooked rotisserie chicken instead of cooking your own chicken breasts. This is a great option for busy weeknights.
- For a spicier kick, increase the amount of cayenne pepper or add a pinch of chipotle powder.
Nutritional Information (per serving, approximate):
This recipe makes approximately 6 servings. Nutritional information will vary depending on the specific ingredients used. Always check your labels for the most accurate information. However, a general estimate per serving would be around 300-350 calories, moderate protein, and a good source of fiber. This is significantly lower than many traditional enchilada recipes, making it a healthier and delicious option.
This WW Chicken Enchilada recipe is a fantastic example of how you can enjoy your favorite comfort foods while still maintaining a healthy diet. It's quick, easy, and packed with flavor, making it a perfect addition to your weekly meal plan. Enjoy!