Creamy, delicious, chicken and green chile enchiladas

Did I mention these are not only delicious but low-fat and low-calorie as well and a mere 8 WW pts for two enchiladas? (I MAY have gone crazy and eaten 3 for 12 pts...)

Sorry in advance for the crappy pictures- little time for planning my shots, zooming, dealing with lighting etc. as my battery was dying- I was fighting the camera the whole time. You know, it was one of those times where you turn it on, get ONE picture, then it says low battery, and turns off, then you repeat? You know what I'm talking about. I know you do ;-)

So, moving on... here is the recipe!

Ingredients
Filling:
3 boneless skinless chicken breasts
1/2 of a medium onion, finely chopped
3 oz of fat free cream cheese
1 tsp cumin
1 tsp chili powder
1 tsp oregano
1 tsp garlic powder
1/2 tsp salt
Sauce:
1 can of 98% fat free cream of chicken soup
1 can of diced green chilies
1/2 cup of milk
1 cup low fat sour cream
1/2 tsp cumin
1/2 tsp salt
Other:
12 low carb tortillas (I used Sonoma Artisan Low Carb Tortillas by La Tortilla Factory)
1 cup low fat shredded Mexican cheese

How to prepare:
Throw the chicken breasts and seasonings from the filling list along with 2/3 cup of water in your crock pot and set to high (if starting around lunch time or low if starting in the morning). When you are ready to prepare the enchiladas, use two forks to shred the chicken (takes MAYBE 30 seconds :-)) then throw in the onion and cream cheese and mix with the forks. Roll the chicken mixture into the tortillas and place in a glass baking dish.
Put all remaining ingredients except for the cheese into a blender until smooth and creamy. Pour over enchiladas in the pan. Sprinkle with cheese.
Bake at covered at 375 for 30 minutes, then uncover and broil top for 2-3 minutes to get cheese golden and bubbly. Let stand 5 minutes before serving.2 tips/afterthoughts (just being honest)
1. I was not super crazy about these particular tortillas in the recipe. They kept the points low, but stayed a little dryer than I would have liked, even after baking in the sauce. If you're not doing Weight Watchers, you may just want to use a reduced fat flour tortilla.
2. Had I maybe poured a little sauce into the pan prior to rolling the tortillas, maybe the sauce would have been better absorbed by the tortillas I used and eliminated the dryness.
*All in all, these were STILL delicious*

3 comments:

  1. YUM!!!!!!! I am so making these tonight!

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  2. Oh YUM these look so good!
    We recently became vegetarians but I think I want to try this anyway omitting the meat & using extra cheese...not so low fat but it sounds tasty nonetheless lol!
    Oh and I love that you did that with your camera, I laughed as I read bc I SO know what you're talking about ;)

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  3. Morgan hasn't made these yet but I think I'll have to beat her to it and try them out soon :)

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