Enchiladas aren’t usually “diet food”

I love enchiladas; they’re one of my favorite foods! I’m so happy that Weight Watchers is not a diet. It’s about teaching you how to eat what you want in moderation. Portion control is really the key, along with exercise.

It took me a while to find them (thanks, Wegman’s!), but a few people on Connect (an Instagram-like section of the WW app) suggested Ole Mexican Xtreme Wellness High Fiber Low Carb Tortilla Wraps. They actually have a pretty good flavor, and they’re only 1 SP each! The tortillas that I used to buy were 4 SP each, which is a good chunk of points!

Chicken Enchiladas

  • 2 large chicken breasts, cooked and shredded (~1 lb cooked weight)
  • 1 can black beans, drained and rinsed
  • 1 red bell pepper, chopped
  • 2 poblano peppers, chopped and seeded
  • 3 jalepeno peppers, chopped and seeded
  • 1/2 of a large vidalia onion (~1 cup raw)
  • 4 cloves garlic, minced or pressed
  • 1 Tbsp bacon grease (or your fat of choice)
  • 1 can enchilada sauce
  • 12 tortillas
  • 2 5/8 oz cheddar, shredded
  • 8 slices of cheddar (for top of enchiladas)
  • spices to taste.

Sautee your onions and peppers with your fat of choice. I like using the whole of the buffalo, so I conserve (and strain) my bacon grease so that’s what I used. Once the onions are looking a little clear, add the garlic. Cook for a few more minutes, and then add your spices of choice. I used ancho chili powder, cumin, smoked paprika, oregano, and a bit of coriander.

Put your veggies in a very large bowl with your shredded chicken and black beans and mix together. Then, add your shredded cheese and half the can of enchilada sauce and stir.

Pour half of what is left of the enchilada sauce (so, 1/4 of the can) into the bottom of your baking pan. Then, portion your meat and veggies mix into 12 tortillas, roll them, and lay them seam side down into your baking pan. Pour the last of the enchilada sauce on top of the tortillas, and then add your sliced cheese to the top. I usually tear each slice in half to better cover the tops of the tortillas.

Bake at 350 degrees Fahrenheit for 20-30 minutes, until the cheese has melted and the tortillas have crisped a bit. Enjoy!

 

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