Skinny Chicken Enchiladas

On Friday night "Charleston" and I joined his sister Lorene and brother-in-law Brett at Zio's for dinner.  If you live in Charlotte and have never been there, you HAVE to try it.  It's basic Italian home cooking and it is amazing!  I had the Uncle Duff's Cheese pizza and it was puuurrrfect!

Because I used plenty of WW points on my pizza Friday night,  I opted to cook Saturday night and make something a little healthier.  I decided on the Skinny Chicken Enchiladas from Gina's Recipes and as usual, they were delicious and super easy and each enchilada was only 4 Points+ ; I had two and was good to go.  "Charleston" loved them as well and asked me to make them again last night for dinner but with it being cold and rainy outside, I was not about to head out to the grocery store.  Sorry babe. 

Skinny Chicken Enchiladas

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Low-fat Chicken Enchiladas

Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 enchilada • Old Points: 3 pts • Points+: 4 pts
Calories: 159.5 • Fat: 5.9 g • Protein: 16.2 g • Carb: 17.8 g • Fiber: 8.3 g

Ingredients:

For the sauce:
2 garlic cloves, minced
1-2 tbsp chipotle chilies in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup fat free chicken broth
kosher salt and fresh pepper to taste

For the chicken:
1 tsp vegetable oil
8.5 oz (2 breast halves) cooked shredded chicken breast
1 cup diced onion
2 large clove garlic, minced
1/4 cup cilantro
kosher salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce
8 (7-inch) reduced carb whole wheat flour tortillas (la tortilla factory)
1 cup shredded low fat Mexican cheese
non-stick cooking spray
1/2 cup chopped scallions or cilantro for topping

Directions:
In a medium saucepan, spray oil and sauté garlic. Add chipotle chilies, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
 
Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
 
Place on baking dish seam side down, top with sauce...

Then top with cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas