Wednesday, September 10, 2008

Chicken Enchiladas

Chicken Enchiladas - 4 pts (Absolutely Yummy!)

1 (11-ounce) jar salsa
1 cup shredded cooked chicken breast
1 cup reduced-fat shredded Mexican cheese blend
3/4 cup plain FF yogurt
1 small yellow squash, diced (I used green because yellow is hard to find)
3 tbs canned diced jalapeno peppers
8 (6-inch) corn tortillas
2 tablespoons minced parsley

1. Preheat oven to 400 degrees F. Spread 1/3 cup salsa in the bottom of a 10 x 6 baking dish. Mix the chicken, 1/2 cup of cheese, 1/2 cup of yogurt, squash, and jalapenos in a bowl.

2. Heat the tortillas according to the package. Spread about 1/3 cup of the chicken mixture down the center of each tortilla. Roll up and place seem-side down in the baking dish. Pour the reamining salsa over the tortillas, then sprinkle with the remaining 1/2 cup cheese. Cover with foil and bake until the cheese melts (about 20 minutes). Top with the remaining 1/4 cup yogurt, sprinkle with parsley and serve.

Per Serving: 215 Cal, 3g Fat, 1g sat Fat, 10mg Chol, 588mg Sod, 39g Carb, 5g Fib, 10g Prot, 235 mg Calc. = 4pts/serving, makes 4 servings

3 comments:

Cory said...

This recipe sounds awesome, although I would have to leave out the jalapenos because of an allergy. Thanks for sharing it!

I also think you made a great decision going with weight watchers since it has worked so well for you in the past! Good luck!

Vikki said...

Sounds good. I'd have to leave out the tortillas but I think it would make a great casserole.

Mari said...

Only four points ey? I think i will try this! Thanks alot.


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