creamy chicken enchilada casserole

 

cream chicken enchilada casserole | my skinny sweet tooth

Long before I started weight watchers, my husband and I would make these amazing creamy chicken enchiladas. Gosh, they were good. Cheesy, creamy, and probably a bazillion weight watcher points (but so worth it … back then at least) Plus, I knew this day would come; the day where he’d say,”Hey! Let’s have chicken enchiladas this week.”  Yeah, ok. *eye roll* … another meal that I can’t eat.  … or can I?

This was the perfect opportunity for me to tweak our old recipe and bring in the new healthier version. For starters, I reduced the amount of tortillas by making this dish a casserole and not having individually rolled up enchiladas. In addition, I made homemade cream of chicken‘ soup needed for the recipe. It was delicious as is! You could use the canned cream of chicken with no extra points added, too. Whichever you’d prefer 😉


creamy chicken enchilada casserole:
Servings:4
Points Per Serving: 9pp

3 tortillas (I used Ole whole wheat, high fiber tortillas: 1pp/each)
3/4lb chicken breast, cooked, shredded
1 can of cream of chicken (10.5oz) OR  homemade version *
8oz non fat greek yogurt (or ff sour cream)
5oz mild enchilada sauce
2oz mild cheddar cheese, shredded
2oz Trader Joes Lite Mozzarella, shredded
1 garlic clove, minced
1/4t cumin

Preheat oven to 375.

In a large bowl,  combine cream of chicken, greek yogurt, enchilada sauce, garlic, cumin, 1oz cheddar and 1oz mozzarella.
cream chicken enchilada casserole | my skinny sweet tooth –>cream chicken enchilada casserole | my skinny sweet tooth

Then, add the chicken.
cream chicken enchilada casserole | my skinny sweet tooth

In a 9×9 baking dish, spoon a little bit of enchilada mixture on the bottom to prevent sticking and lay 1 tortilla down.
cream chicken enchilada casserole | my skinny sweet tooth

Top with 1/3 of chicken mixture.
cream chicken enchilada casserole | my skinny sweet tooth

Repeat two more times & top casserole with remaining cheese.
cream chicken enchilada casserole | my skinny sweet tooth

Bake for 30 mins. If needed, broil a few minutes to get a nice brown top.

Remove from the oven and let cool for 5-10 minutes for the casserole to set up.
cream chicken enchilada casserole | my skinny sweet tooth cream chicken enchilada casserole | my skinny sweet tooth

Serve with sliced avocado, salsa, hot sauce, a dollop of greek yogurt, and scallions (for additional point values, of course).


 

*I’ve added the option of using the canned cream of chicken in the recipe rather than just suggesting the homemade kind. Mine seemed to be a bit runny, but I believe it was the fact that I used the homemade cream of chicken. By using the condensed canned cream of chicken, it is a lot thicker and will help! So, feel free to use the canned at no additional points.

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6 thoughts on “creamy chicken enchilada casserole

  1. Lisa says:

    Hi.. I made this for Dinner last night it was delish tasted just as good if not better then the real thing. It was a liitle runny but I don’t mind that.. Also had it for lunch today and it was alot less runny so I would suggest letting it sit a little longer. Thanks for this great dish!

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    • my skinny sweet tooth says:

      I’m so glad you liked it! Mine was runny too, which was why I put a little side note at the bottom of the post. Did you use the canned or homemade cream of chicken? I’ve made it before using the canned and it was fine, but the homemade one gave me that issue. Still delicious, but I like my enchiladas more set up, haha. I’d love to know what you used 🙂 And I couldn’t agree more that the leftovers are so much better 😉 Thanks for sharing!

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  2. Debbie says:

    Great recipe- I used caned cream of chicken soup and I addd chopped canned artichoke hearts and green chilies so delicious with the chicken and no extra points. Turned out great and not runny. Thanks

    Like

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