Weight Watchers Chicken Enchiladas:

Ingredients:

For the Enchilada Filling:

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced bell peppers (any color)
• 1 cup diced onions
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

For the Enchilada Sauce:

• 1 can (10 oz) red enchilada sauce (choose a lower-calorie option)
• 1 cup salsa (choose a low-sugar or sugar-free option)

Other Ingredients:

• 8 small whole wheat or corn tortillas
• 1 cup reduced-fat shredded cheddar cheese
• Fresh cilantro, chopped (for garnish, optional)
• Fat-free Greek yogurt or fat-free sour cream (for serving, optional)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Enchilada Filling:
   • In a large mixing bowl, combine shredded chicken, black beans, corn, diced bell peppers, diced onions, ground cumin, chili powder, salt, and pepper. Mix well.
3. Assemble the Enchiladas:
   • Warm the tortillas slightly to make them more pliable.
   • Spoon the chicken filling into each tortilla, roll them up, and place them seam-side down in a baking dish.
4. Prepare the Enchilada Sauce:
   • In a bowl, mix together red enchilada sauce and salsa.
5. Pour Sauce Over Enchiladas:
   • Pour the enchilada sauce over the rolled tortillas, ensuring they are well covered.
6. Add Cheese:
   • Sprinkle shredded cheddar cheese evenly over the top.
7. Bake:
   • Bake in the preheated oven for about 20-25 minutes or until the cheese is melted and bubbly.
8. Serve:
   • Remove from the oven and let it rest for a few minutes.
   • Garnish with chopped cilantro if desired.
   • Serve with a dollop of fat-free Greek yogurt or fat-free sour cream if desired.

Nutritional Information (Approximate, per serving):

• Calories: 300-350 calories
• Protein: 25-30g
• Carbohydrates: 30-35g
• Fat: 8-10g
• Fiber: 5-7g