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:
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
Preheat oven to 375.
Bake for 30 mins. If needed, broil a few minutes to get a nice brown top.
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.