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Enchiladas

Easy Enchiladas





adapted from Weight Watchers New Complete Cookbook [1]


Dinner | Servings: 2-3
Prep time: 30 min | Cook time: 25 | Total time: 55 min

Ingredients

  • 2 tsp. canola oil
  • 1/2 lb. boneless, skinless chicken cut into strips* (about two cups)
  • 1 red bell pepper, seeded and chopped
  • 1 onion, finely chopped
  • 1 tsp. chili powder**
  • 1/2 tsp. cumin**
  • 1 can diced tomatoes with chiles, drained
  • 1 can black beans (and/or pinto beans if you like those), rinsed and drained
  • 1/8 tsp. pepper
  • 6 (6-inch) tortillas
  • 1/2 – 1 1/2 cups 4-cheese Mexican blend (or Monterey Jack, Cheddar, etc.)

*To make this easier you can use pre-cooked and already flavored chicken.

**Reduce the spices by half if using pre-seasoned chicken or if you want it to be less spicy.

Process

  1. Preheat the oven to 350 degrees, spray a 9×13 casserole dish with nonstick spray. In a large skillet, heat the oil. Saute chicken, bell pepper and onions until browned, 6-8 minutes. Add the chili powder and cumin; cook, stirring, 1 minute. Stir in tomatoes, beans and pepper. Reduce heat and simmer 5 minutes.

  2. Add filling

    Place a tortilla in the dish and spoon in the chicken mixture down the middle. Roll into cylinder, place seam-side down in the dish. Repeat with all tortillas. Depending on how full you like your enchiladas, you may have more chicken mixture left. I always do. No need to waste it! Just spoon it over the top of the enchiladas.

  3. Top with cheese

    Finally, sprinkle with cheese.

    Note: This is obviously where most of the fat comes from. This recipe is from the Weight Watchers cookbook, so they only recommend 1/2 cup of cheese (and the low-fat kind to boot), so if you are counting calories that’s an option. If you like cheese as much as I do, then you’ll probably just want to sprinkle enough cheese on top to cover the whole dish. More calories, obviously, but I think it’s worth it.

  4. Cover with foil. Bake for 15 minutes. Remove the foil and bake until heated through, the edges are crispy and the cheese is melted. I find the less cheese you have, the less time it needs to cook; about 20-25 minutes if using the minimum amount of cheese, 25-35 minutes for more. Let stand 5-10 minutes before eating. Serve with some refried beans. Yum!

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Easy Enchiladas



Ingredients

Process