Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Enchiladas Ww Recipe
    Lost? Site Map

    Chicken Enchiladas Ww

    Chicken Enchiladas Ww. Photo by Lavender Lynn

    1/1 Photo of Chicken Enchiladas Ww

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Noo's Note:

    I love that this recipe is so quick and simple to throw together....and it tastes so good, that I could eat the whole thing myself . For Weight Watchers this recipe has 7 points per enchilada.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 375 degrees F, and spray a 7 x 11" baking dish with non stick spray.
    2. 2
      Heat a large non stick frying pan with the oil, then add the chicken. Cook turning occasionally until browned for about 8 minutes, then transfer to a plate.
    3. 3
      Add the onions, garlic and seasoning to the pan and cook until the onions are tender, then stir in the chicken and 1/2 cup of the enchilada sauce and heat through.
    4. 4
      Wrap the tortillas in foil and warm in the oven for 10 minutes.
    5. 5
      Fill each tortilla with one fourth of the chicken mixture, roll up and place seam side down in the baking dish. Spoon over the remaining enchilada sauce and sprinkle with the cheese.
    6. 6
      Cover with foil and bake for 15 minutes, then uncover and bake until the edges of the enchiladas are just beginning to brown and the cheese is melted and bubbly ( about 10 mins). Allow to stand for 5 mins before serving.

    Ratings & Reviews:

    • on February 26, 2012

      45

      Great addition to our Mexican night. I only used 1 onion We love cheese so used more than 1/2 a cup. Made for PRMR.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 15, 2012

      55

      The chicken breasts I used were almost 8 ounces each, so I used 2 of them & then followed your recipe, using a sharp cheddar! Great tasting enchiladas, these were, & since I usually have both shredded & diced chicken breast meat in the freezer, I'll be using some of that next time around! Thanks for posting the recipe! [Made & reviewed in the current ADOPT A TAG event]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chicken Enchiladas Ww

    Serving Size: 1 (315 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 299.5
     
    Calories from Fat 110
    36%
    Total Fat 12.2 g
    18%
    Saturated Fat 3.6 g
    18%
    Cholesterol 72.5 mg
    24%
    Sodium 1324.9 mg
    55%
    Total Carbohydrate 17.1 g
    5%
    Dietary Fiber 3.2 g
    13%
    Sugars 11.4 g
    45%
    Protein 29.0 g
    58%

    The following items or measurements are not included:

    adobo seasoning

    fat free tortillas

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites