Ww Chicken Enchiladas Food

WW CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Mix chicken, chilies and salsa in a small bowl.
• Mix the salt and cream in a large shallow dish.
• Heat the Oil in a frying pan over med-high heat.
• Fry the tortillas one at a time for a few seconds til they start to blister and turn soft.
• Immediately dip each one in the cream mixture.
• Put a large dollop of the chicken mixture on each tortilla and roll it up.
• Place in an ungreased baking pan; flap side down.
• Pour remaining cream over roll enchiladas; sprinkle cheese over top.
• Bake uncovered for 20 minutes, or till heated through.

CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• One at a time, hold the tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.
• In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.
• Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.
• Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.
• To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.
• Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
• Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime.

WW CHICKEN , BLACK BEAN, AND CORN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350. Prepare enchilada sauce according to package directions using tomato paste and 3 cups of water. (You will end up with 3 cups of sauce.).
• Heat oil in a large saucepan over medium heat. Add onion, pepper, and garlic. Cook stirring until translucent, about 5 minutes. Remove 1 cup of onion mixture and place in a large mixing bowl; set aside. Stir 3 cups of water into remaining onion mixture and bring to a boil.
• Meanwhile, add cornmeal to remaining 2 cups of water in a medium bowl and stir to combine. Gradually, add cornmeal mixture to boiling water-onion mixture. Cook over low heat stirring constantly until cornmeal is thickened, about 4-6 minutes.
• Coat a 9x13 inch glass baking dish with cooking spray. Spread cornmeal mixture evenly over bottom of dish.
• Spoon beans, corn, and chicken into reserved onion mixture, combine thoroughly.
• Spread half of enchilada sauce over cornmeal layer. Top with all of bean mixture and then remaining enchilada sauce. Sprinkle with cheese. bake until heated through and cheese is melted, about 45 minutes. Slice into 8 pieces and serve.
• Note; This recipe is Saucy. For a firmer consistency, reduce the amount of enchilada sauce by 1/2.).

WEIGHT WATCHERS CHEESY CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350ºF.
• Coat a 9-inch glass baking dish with cooking spray.
• In a microwave-safe bowl, combine cheese product and sour cream; cover and microwave on high power until cheese melts, about 1 1/2 to 2 minutes. Remove half of melted cheese to a small bowl and stir in evaporated milk; set aside.
• Add scallions, red pepper flakes and chicken to remaining cheese mixture; stir to coat.
• Spoon about 2/3 cup of chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish; spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese and olives.
• Bake until cheese topping is bubbly, about 20 to 25 minutes.
• Serve with salsa.
• Yields 1 enchilada per serving.

WW 4 POINTS - CHICKEN ENCHILADAS

Steps:

• Preheat oven to 400*F.
• Spread 1/3 cup salsa in bottom of 10x6-inch baking dish.
• Mix chicken, 1/2 cup of cheese, 1/2 cup yogurt, the squash, and jalapenos in a bowl.
• Heat tortillas according to package directions.
• Spread 1/4 cup chicken mixtur down the center of each tortilla.
• Roll up and place seam-side down in baking dish.
• Pour remaining salsa over tortillas, then sprinkle with 1/2 cup cheese.
• Cover with foil and bake until cheese melts, about 20 minute.
• Top with the remaining 1/4 cup yogurt, sprinkle with cilantro.
• 4 Points for 2 enchiladas.

CHICKEN ENCHILADAS

Steps:

• I boiled a whole chicken I had to make this recipe, but cooked chicken meat will suffice.
• Put a little sauce in the bottom of an 8x8 casserole dish.
• mix about 3/4 c sauce with 3/4 can of drained mushrooms, shredded chicken, 3/4 chopped onion,1/2-.
• 3/4 c cheese, and seasoning to taste.
• roll even amounts of mixture into tortillas in casserole dish.
• spread remaining chopped onion and mushroom on top and cover with cheese.
• Bake at 350 for 20-30 minutes.