Saturday, January 18, 2014

Crockpot Chicken Enchiladas - 9 Weight Watcher Winning Points for 2 or 4.5 points for 1!

In a slow cooker or crock pot mix the following ingredients for the enchilada filling:

1-1/2 lbs. boneless, skinless chicken breasts
1 4-oz. can of diced green chiles
1/2 c. chopped onion
5 cloves of minced garlic
1 Tbs. dried, crushed oregano
1/2 tsp. cayenne pepper
1 10-oz. can enchilada sauce (can choose green or red)

Cover and cook on low setting around 5 to 6 hours, or if your slow cooker is like mine, check after a few hours. You will reserve the cooking liquid for use in the enchilada sauce later and a little to moisten the chicken, so save it for now. Remove the chicken from the cooker, let cool, and shred it by either using two forks or peeling apart with hands. Now use as much of the reserved liquid as necessary to really moisten the shredded chicken in a large bowl and mix well.

To make enchilada sauce combine the following ingredients into a bowl:

2 10-oz. cans of the same enchilada sauce (red or green)
1/4 c. reserved cooking liquid from shredded chicken filling
1 4-oz. can diced green chiles

To assemble: (You will need at least 8 7" or 8" flour tortillas)

First spread about 1/2 cup enchilada sauce mixture into bottom of a rectangular baking dish (lasagna pan) or enough to cover bottom.   Fill each tortilla with about 1/3 cup of the chicken mixture filling in the center.  Roll up the filled tortillas and place in the baking dish seam-side down.  Put the rest of the enchilada sauce mixture over the top of the rolled and filled tortillas. Now cover and bake at 350 degrees until heated through for about 20-25 minutes.  Remove from oven and top with about 1/2 cup Monterey Jack cheese.  Bake again, uncovered, for about 8-10 minutes until cheese is melted (and slightly browned if you prefer.)

Makes 8 single-enchilada servings at 4.5 points each.  You may be able to make more than 8 if you fill each with less than the recommended 1/3 cup of filling, but that's your call and you will need to figure out the new points per enchilada that way. In this particular batch, I only wound up with 7 enchiladas. I think I bought the wrong size tortilla.  In this picture I also added more than 1/2 cup cheese, added some crumbled cotija cheese, and some queso fresco (so I only had 1 enchilada).

Calories 53, fat 3 g, cholesterol 4 mg, sodium 436 mg, carbs 5 g, fiber 0, protein 2 g.

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