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Photo of Deconstructed One-Pan Chicken Enchiladas by Idris Gettani by WW

Deconstructed One-Pan Chicken Enchiladas by Idris Gettani

4
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Cooking spray

4 spray(s)

Canned enchilada sauce

1 cup(s), red variety

Skinless original seasoning rotisserie chicken breast

1 pound(s), shredded

8" low carb flour tortilla

3 tortilla(s), cut into strips

Canned diced green chiles

¼ cup(s)

Reduced fat sour cream

2 Tbsp, plus extra for optional garnish

Ground cumin

1 tsp

Table salt

½ tsp

Shredded reduced fat Mexican-style cheese blend

½ cup(s)

Cilantro

2 Tbsp, chopped (for garnish)

Instructions

  1. Preheat the oven to 375°F. Coat a large oven-proof skillet with cooking spray (or use a regular skillet and then spoon the ingredients into a casserole dish before you bake it in the oven).
  2. Spoon half the enchilada sauce and 1/4 cup of water in the bottom of the skillet. Top with the chicken, tortilla strips, green chilies, sour cream, cumin, and salt. Cook over medium heat, stirring occasionally, 3 minutes. Add the remaining enchilada sauce and stir the mixture together. Sprinkle with the cheese.
  3. Place in the oven and bake for 5 minutes. Set the oven to broil and broil about 4 inches from the heating element until the cheese in bubbly and browned, 2 to 3 minutes (watch this carefully so it doesn't burn).
  4. Serve garnished with optional sour cream and cilantro.
  5. Serving size: 1/4 of casserole

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