Serving Size: 1/6th of Pan
WW Points+: 8 Calories: 331.9 Total Fat: 9.8 g
OH MY GOD! That's pretty much all we had to say about this meal. I love Mexican food and this one takes the cake on any Mexican meal that I have ever made. Enchiladas are my favorite thing to get when we go out for Mexican food, so naturally, layers of enchiladas were a no brainer for me.
I have seen this recipe around from places like Betty Crocker, Kraft Recipes, and Taste of home. It looked so good so I decided to try my own version, lighten it up, and make it Weight Watchers friendly. I used La Tortilla Factory Smart & Delicious Low Carb, High Fiber Original Size Tortillas, reduced fat cheese, fat free sour cream, a home-made enchilada sauce, and a chicken mixture that is very similar to the one I use for my Chicken Tostadas. It came out so good and we couldn't believe that it was only 8 Points+.
We like spicy food in my house so I used a Jalapeno and Chipotle Peppers in Adobo sauce. You can adjust the amount you use to your heat preference but these were pretty mild in the end.
I definitely need to make this again soon. I can see this becoming a weekly thing.
For the Sauce
- Cooking Spray
- 1 clove Garlic, minced
- 1 cup Tomato Sauce (calculations based on Hunt's Traditional)
- 3/4 cup Fat Free Reduced Sodium Chicken Broth
- 1 Chipotle Pepper in Adobo Sauce, chopped
- 1 tsp Cumin
- 1 tsp Chili Powder
- 2 tbsp fresh Cilantro, chopped
- 1/4 tsp Salt
- 1/2 tsp Black pepper
For the Chicken
- Cooking Spray
- 2 cloves Garlic, Minced
- 1/4 cup Red Onion, chopped
- 2 medium Bell Peppers, chopped (I used red and yellow)
- 1 small Jalapeno, seeds and veins removed
- 1 medium tomato, chopped
- 1/2 tsp Cumin
- 1/2 tsp Chili Powder
- 2 tbsp Cilantro
- 6 oz cooked, shredded Boneless, Skinless Chicken Breast
- 1/4 cup Fat Free Reduced Sodium Chicken Broth
- 1/4 tsp Salt
- 1/2 tsp Black Pepper
- 15 oz can Black Beans, Rinsed and Drained.
- 1 1/2 cups Sargento Reduced Fat 4 Cheese Mexican Shredded Cheese
- 6 La Tortilla Smart and Delicious Low Carb High Fiber Original Size Tortillas
- 1 cup Fat Free Sour Cream
Preheat oven to 400 F. Spray an 11x7 baking dish with non stick spray.
For the sauce: Lightly spray a medium skillet with cooking spray and set over medium heat. Saute garlic until fragrant, being careful not to burn.
Add Tomato Sauce, Chicken Broth, Chipotle Peppers, Cumin, Chili Powder, Cilantro, Salt, and Black Pepper. Stir to combine and bring to a boil. Reduce heat and simmer for about 15 minutes. Sauce will become slightly thicker. Remove from heat and set aside.
While the sauce is simmering, prepare the chicken filling. Spray a large skillet with cooking spray and saute onions and garlic over medium heat until soft, about 3 minutes.
Add Bell Peppers and the Jalapeno Pepper. Saute for about 2 minutes.
Next, add Cumin, Chili Powder, Cilantro, Salt, and Pepper. Stir to coat the vegetables with the seasonings. Add Tomatoes and stir.
Add Shredded Chicken and Chicken Broth. Let simmer for about 2 minutes.
Stir in the Black Beans and remove skillet from heat.
Time to assemble! Pour 1/3 of the Enchilada Sauce in the bottom of the prepared baking dish. Place 2 Tortillas on top of the sauce. Layer 1/3 of the Chicken Mixture over the Tortillas, Sprinkle 1/2 cup of the Shredded Cheese over the Chicken, then Spread 1/3 cup Sour Cream evenly over the cheese.
Then repeat: 1/3 of the Sauce, 2 Tortillas, 1/3 of the Chicken, 1/2 cup Cheese, 1/3 cup Sour Cream.
Then repeat one last time (3 layers total): 1/3 of the sauce, 2 Tortillas, 1/3 of the Chicken, and 1/2 cup of Cheese. NO SOUR CREAM ON THE LAST LAYER...YET!
Cover with aluminum foil and bake for 20 minutes. After 20 minutes, remove from oven, discard foil, and top with the remaining 1/3 cup of Sour Cream (I put it in a zip-lock bag and piped it on top). Bake for another 5 minutes.
Remove from oven and let it rest for 10 minutes (torture!). Slice into 6 equal pieces and serve warm!
Enjoy, enjoy, enjoy!