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Chicken Chili Enchiladas
Serves 3-4.
The original recipe linked below gives Weight Watchers points for her recipe. Please note that I made changes after I found that the chicken filling would only fill 6 tortillas instead of 8. I also wasn't able to find turkey chili without beans, but the addition of beans didn't bother us. A good enchilada recipe that isn't too bad for you!
Slightly adapted from: Pointless Meals
1-1/2 lbs. boneless, skinless chicken breasts
1 can ( 4 oz) diced green chilies
8 oz. reduced-fat cream cheese
8 La Tortilla Factory Whole Wheat Tortillas
1 c. salsa
1 ( 15 oz) can Hormel Turkey Chili Without Beans
3/4 c. reduced-fat shredded cheddar cheese
cilantro
Preheat oven to 350 and spray a large baking dish with nonstick spray.
Coat a large skillet with nonstick spray. Cook chicken until no longer pink. Let stand 5 minutes, then shred.
Beat cream cheese with green chilies; add chicken and mix.
Fill each tortilla evenly, fold and place seam-side down in the baking dish.
In a saucepan, combine chili and salsa. Heat through. Spoon chili mix over tortillas. Sprinkle with cheese. Cover and bake 20 minutes or until heated through. Top with chopped cilantro.
Coat a large skillet with nonstick spray. Cook chicken until no longer pink. Let stand 5 minutes, then shred.
Beat cream cheese with green chilies; add chicken and mix.
Fill each tortilla evenly, fold and place seam-side down in the baking dish.
In a saucepan, combine chili and salsa. Heat through. Spoon chili mix over tortillas. Sprinkle with cheese. Cover and bake 20 minutes or until heated through. Top with chopped cilantro.
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