A DELICIOUS CHICKEN ENCHILADA RECIPE
One of my favorite Mexican meals (besides chimichangas) are enchiladas. This is one of those recipes that everyone loves – even picky eaters! It’s not spicy and has a wonderful creamy sauce that really pulls it all together. It’s the perfect weeknight meal that can be pulled together pretty quickly!
What is the best way to prepare shredded chicken?
*You can cook chicken for this recipe in a couple of ways. You can roast a couple of chicken breasts in the oven. Just drizzle a bit of olive oil on them and season with salt and pepper and cook for about 35-45 minutes.
*Or you can boil your chicken until cooked.
*Or you could use a store bought rotisserie chicken.
*It just depends on how much time you have to prepare this and what flavor you want from your chicken. The roasted and rotisserie chicken are going to give you the most flavor.
*Once your chicken is cooked, you’ll want to shred it using two forks. Or if you have a stand mixer, using the paddle attachment, put your chicken in the mixing bowl and mix until shredded.
Servings: 4
Approx. WW Points: about 3–4 points per serving
Ingredients
- 2 cups cooked shredded chicken breast
- 1 cup fat-free Greek yogurt
- 1 cup red enchilada sauce (low sugar if possible)
- ½ cup reduced-fat shredded Mexican cheese
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix the shredded chicken, Greek yogurt, and enchilada sauce until well combined.
- Spread the mixture into a small baking dish.
- Sprinkle the reduced-fat shredded cheese evenly over the top.
- Bake for 20 minutes, or until hot and the cheese is melted.
Tip:
Serve it over cauliflower rice, in lettuce wraps, or with zucchini noodles to keep the points low.