Green Chili Chicken Enchiladas
4
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Ingredients
Flatbread
4 item(s)
WW Reduced fat shredded Mexican style blend cheese
1 cup(s)
Cooked skinless boneless chicken breast
12 oz
Canned enchilada sauce
1 cup(s), green
Canned tomatoes with green chilis
7 oz, drained
Uncooked onion
1 medium, diced
Garlic
1 clove(s), minced
Fat free chicken broth
⅓ cup(s)
Ground cumin
½ tsp
Dried oregano
½ tsp
Chili powder
½ tsp
Plain fat free Greek yogurt
¼ cup(s)
Cooking spray
5 spray(s)
Scallions
1 Tbsp, chopped
Cilantro
1 Tbsp, chopped
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Instructions
1
Preheat oven to 400°F.
2
Heat a skillet treated with non-stick spray over medium to high heat.
3
Sauté the onions and garlic until soft, about 4-5 minutes.
4
Add the cooked chicken, cumin, oregano, chili powder, and the chicken broth, cooking for 4 to 5 minutes until mixture is hot.
5
Remove from heat, season with salt and pepper.
6
Next, treat a 13 x 9” glass baking dish with the non-stick spray.
7
Cut each flatbread in half, then divide the chicken mixture evenly into each flatbread piece and roll it up, placing each enchilada next to each other, seam side down, in the baking dish.
8
In a small bowl, combine the green chilis with the enchilada sauce, then pour the sauce over the flatbread enchiladas.
9
Scatter the cheese across the dish, and bake 20-25 minutes at 400°F. Garnish with chopped scallions, cilantro, and Greek yogurt.
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