Weight Watchers Sour Cream Chicken Enchiladas

Weight Watchers Sour Cream Chicken Enchiladas

Ingredients

For the Filling

• 2 cups cooked, shredded chicken breast (skinless)
• 1 cup low-fat Mexican blend cheese
• 1/2 cup fat-free Greek yogurt
• 1/4 cup chopped fresh cilantro
• 1 small onion, finely diced
• 1 (4 oz) can diced green chiles
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste

For the Sauce

• 1 cup fat-free sour cream
• 1/2 cup low-sodium chicken broth
• 1 (4 oz) can diced green chiles
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• Salt and pepper to taste

Additional Components

• 8 small corn tortillas (6-inch)
• Optional: Additional chopped cilantro for garnish
• Optional: Sliced green onions

Equipment

• 9×13 inch baking dish
• Large mixing bowl
• Whisk
• Skillet (for warming tortillas)
• Measuring cups and spoons

Preparation Instructions

1. Prepare the Chicken
   • If not using pre-cooked chicken:
     • Poach chicken breasts in water or low-sodium chicken broth
     • Shred chicken using two forks
     • Let cool slightly
2. Make the Filling
   • In a large mixing bowl, combine:
     • Shredded chicken
     • 1/2 cup of the Mexican blend cheese
     • Fat-free Greek yogurt
     • Diced onion
     • Green chiles
     • Cumin
     • Garlic powder
     • Chopped cilantro
     • Salt and pepper
   • Mix thoroughly until well combined
3. Prepare the Sauce
   • In a separate bowl, whisk together:
     • Fat-free sour cream
     • Chicken broth
     • Remaining green chiles
     • Cumin
     • Garlic powder
     • Salt and pepper
   • Mix until smooth
4. Warm Tortillas
   • Briefly warm corn tortillas in a dry skillet
   • This prevents cracking when rolling
   • Warm each side for about 30 seconds
5. Assemble Enchiladas
   • Preheat oven to 350°F (175°C)
   • Lightly spray baking dish with non-stick cooking spray
   • Fill each tortilla with about 1/4 cup of chicken mixture
   • Roll tightly and place seam-side down in baking dish
   • Repeat until all tortillas are filled
6. Bake
   • Pour sauce evenly over enchiladas
   • Sprinkle remaining 1/2 cup of cheese on top
   • Bake for 20-25 minutes until heated through
   • Cheese should be melted and slightly golden
7. Serve
   • Let cool for 5 minutes
   • Garnish with additional cilantro or green onions if desired

Nutritional Information (per enchilada)

• Calories: Approximately 150-180
• Weight Watchers Points: 3-4 points (verify with current plan)
• Protein: 15g
• Carbs: 15g
• Fat: 4-5g

Meal Prep Tips

• Can be prepared ahead and refrigerated
• Freezes well for up to 1 month
• Best to freeze before baking
• Thaw in refrigerator before baking

Variations

• Use rotisserie chicken for quick preparation
• Swap corn tortillas for low-carb tortillas
• Add a dash of hot sauce for extra kick
• Use different types of peppers for variety

Serving Suggestions

• Pair with a small side salad
• Serve with cauliflower rice
• Top with fresh pico de gallo
• Add a lime wedge for extra freshness

Notes

• Always check your specific Weight Watchers plan for exact point values
• Ingredient substitutions may alter point calculations
• Best enjoyed fresh, but great for meal prep