Advertisements Ingredients:

  • 1 Pound Boneless Skinless Chicken Breasts, shredded
  • 1 Pounch Frontera Green Chili Enchilda Sauce (or equivalent)
  • 1 Medium Onion, sliced thin
  • 1 teaspoon Olive Oil
  • 8 ounces Tomato Sauce
  • ½ Cup Low Sodium Fat Free Chicken Broth
  • ¼ Cup Heavy Whipping Cream
  • 1 Teaspoon Cumin
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Salt
  • 9 Corn Tortillas
  • 1 Cup Fat Free Cheddar Cheese (we prefer Cabot brand)
  • ⅓ Cup Sliced Black Olives


  1. Place chicken and green chili enchilada sauce in small Crockpot and cook for 3-4 hours on high.
  2. Turn off Crockpot and shred chicken, leaving in sauce.
  3. Set aside, cool and/or refrigerate until ready to assemble.
  4. In nonstick skillet heat Olive Oil and onions. Cook onions over medium heat until caramelized (10-12 minutes). Stir occasionally to prevent sticking.
  5. Add onions to chicken mixture, but do not wash pan.
  6. In same pan, add tomato sauce, chicken broth, cumin, garlic and salt and bring to a boil.
  7. Reduce to a simmer and add heavy whipping cream to mixture. Cook for an additional 4-5 minutes or until thickened slightly.
  8. Assemble casserole starting with tortillas, chicken, cheese, olives then sauce. Use ⅓ of each item finishing with sauce and extra cheese & olives on top.
  9. Bake at 350 degrees for 30-35 minutes or until golden brown and bubbly

Points Per Serving – Makes 10 Servings:

4 SmartPoints per serving on FreeStyle Plan or FlexPlan

5 SmartPoints per serving on Beyond the Scale

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