Servings: 6
Points: ~6 points per serving (without toppings)
Ingredients:
- 2 cups cooked chicken, shredded or diced (0 pts)
- 2 cups reduced-fat shredded cheddar cheese (6 pts)
- ⅓ cup light sour cream (1 pt)
- 4 oz canned diced green chilis, drained (0 pts)
- 15 oz reduced-fat green chili enchilada sauce (1 pt)
- 12 × 6-inch low-carb or WW-friendly corn tortillas (0 pts)
- 10.5 oz light cream of chicken soup (2 pts)
- Salt and pepper, to taste
Optional Toppings (add points if desired): - Light sour cream (0–1 pt)
- Salsa (0 pts)
- Shredded lettuce (0 pts)
- Diced tomatoes (0 pts)
- Jalapeños (0 pts)
Instructions:
- Preheat Oven: 350°F (175°C).
- Prepare Chicken Mixture: In a large bowl, mix cream of chicken soup, light sour cream, ⅓ cup enchilada sauce, salt, and pepper. Fold in shredded chicken and diced green chilis.
- Layer Enchiladas: Pour ¼ cup enchilada sauce in the bottom of an 8×8-inch baking dish. Cover with 3 tortillas. Spread 1/3 of the chicken mixture over tortillas, top with 1/3 cup enchilada sauce, then layer 3 more tortillas. Repeat with 1/3 chicken mixture, 1/3 cup sauce, 1 cup cheese, and 3 tortillas. Top with remaining chicken mixture, sauce, tortillas, and remaining 1 cup cheese.
- Bake: 25–30 minutes until cheese melts and enchiladas are bubbly. Let rest 5–10 minutes before cutting and serving.
- Serve: Add optional light toppings as desired.
✅ WW Tip: Using reduced-fat cheese, light sour cream, and low-carb tortillas keeps the points low while still enjoying a rich, cheesy dinner.
