WW CHICKEN ENCHILADAS
This is my variation of a real diet buster; Swiss Enchiladas by Pierre Dance. Our family loved Pierre's recipe so much, that when we started WW, we just had to make a low fat recipe. Enjoy.
Provided by BakinBaby
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Mix chicken, chilies and salsa in a small bowl.
- Mix the salt and cream in a large shallow dish.
- Heat the Oil in a frying pan over med-high heat.
- Fry the tortillas one at a time for a few seconds til they start to blister and turn soft.
- Immediately dip each one in the cream mixture.
- Put a large dollop of the chicken mixture on each tortilla and roll it up.
- Place in an ungreased baking pan; flap side down.
- Pour remaining cream over roll enchiladas; sprinkle cheese over top.
- Bake uncovered for 20 minutes, or till heated through.
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Hanx 256
[email protected]These enchiladas are the ultimate comfort food. They're warm, cheesy, and so satisfying.
Rayane Khanafer
[email protected]These enchiladas are the most authentic I've ever had. They taste just like the ones I had in Mexico.
Jade Square
[email protected]These enchiladas freeze well. I make a big batch and then freeze them for later. It's so convenient to have a healthy and delicious meal on hand.
deraay 123
[email protected]I love that this recipe is so versatile. I've made it with different types of meat, vegetables, and cheeses. It always turns out great.
Amir barywaal
[email protected]These enchiladas are both healthy and delicious. I feel good about feeding them to my family.
Jessica Camoos
[email protected]My kids loved these enchiladas! They're the perfect meal for a picky eater.
Chris peoples Chris peoples
[email protected]I made these enchiladas for a party and they were a huge hit! Everyone loved them and asked for the recipe.
Atinuke Olukayode
[email protected]These enchiladas are very budget-friendly. I was able to make a whole pan of them for less than $20.
Afrin Runa
[email protected]I love that this recipe can be made ahead of time. I prepped the enchiladas in the morning and then baked them for dinner. It saved me so much time!
Sara Hafsa
[email protected]This recipe was so easy to follow! I'm not a very experienced cook, but I was able to make these enchiladas without any problems.
Tasin Ifteaquer Al Mumin Ratul
[email protected]I'm on a low-carb diet, so I used low-carb tortillas. The enchiladas were still very satisfying, and they didn't spike my blood sugar.
Jim Craghead
[email protected]I'm gluten-free, so I used gluten-free tortillas. The enchiladas still turned out great! They were just as delicious as the traditional version.
Okpara Chukwuma
[email protected]I'm a vegetarian, so I used tofu instead of chicken in the filling. It turned out great! The tofu was flavorful and absorbed the enchilada sauce perfectly.
Seema Gurudat
[email protected]I'm a cheese lover, so I added extra cheese to the filling and the enchilada sauce. It made the enchiladas extra gooey and delicious.
Ahmed ghouireg
[email protected]I love spicy food, so I added a few extra jalapeños to the filling. It gave the enchiladas a nice kick that really took them to the next level.
HeRo HeRa
[email protected]I'm always looking for healthy recipes that don't compromise on taste. These enchiladas fit the bill perfectly! They're packed with lean protein and vegetables, and they're still incredibly delicious.
judy esler
[email protected]As a busy mom, I appreciate recipes that are quick and easy to make. These enchiladas were just that! I was able to get them on the table in under an hour, and they were a huge hit with my kids.
Jackie Nakamya
[email protected]These chicken enchiladas were a hit with my family! The filling was flavorful and moist, and the enchilada sauce was perfectly cheesy and tangy. I will definitely be making these again.