Weight watchers Creamy Chicken Enchiladas

Ingredients:

For the Enchiladas:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 8 whole wheat flour tortillas (8-inch size)
• 1 cup reduced-fat shredded Mexican blend cheese
• 1 can (10 ounces) red enchilada sauce

For the Creamy Sauce:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (4 ounces) diced green chilies
• 1 cup fat-free Greek yogurt
• 1 cup reduced-fat sour cream
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

Prepare the Chicken:

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and any desired spices. Bake or cook the chicken until fully cooked, then shred it using forks or a mixer.

Make the Creamy Sauce:

1. In a skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened.
2. Stir in the diced green chilies and cook for another minute.
3. Reduce the heat to low. Add Greek yogurt, sour cream, ground cumin, salt, and pepper. Mix until well combined and warmed through. Remove from heat.

Assemble the Enchiladas:

1. Spread a small amount of enchilada sauce on the bottom of a baking dish.
2. Place a tortilla on a flat surface, add a portion of the shredded chicken in the center, sprinkle with a little cheese, and roll it up. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas.
3. Pour the remaining enchilada sauce evenly over the assembled enchiladas.
4. Spread the creamy sauce over the top of the enchiladas, covering them completely.
5. Sprinkle the remaining shredded cheese on top.

Bake:

1. Cover the baking dish with foil and bake for 20-25 minutes in the preheated oven.
2. Remove the foil and bake for an additional 5-10 minutes or until the cheese is bubbly and lightly browned.
3. Allow the enchiladas to cool slightly before serving.

Serving Suggestion:

• Serve the enchiladas with a side of fresh salad or steamed vegetables for a balanced meal.