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These White Chicken Enchiladas have become a family favorite! They are super easy to prepare, tasty as can be. The sauce is semi-homemade, but we’ll just keep that our lil secret, okay?

INGREDIENTS

  • 3 cups cooked shredded chicken breast rotisserie breast works great too!
  • 6 low carb taco size (6 in) tortillas(such as la banderita carb counter tortillas)
  • 1 chopped onion
  • 1 tbsp minced garlic
  • 1-10 1/2 oz can 98% fat free cream of chicken soup
  • 1 small can of diced chiles
  • 3/4 cup nonfat sour cream
  • 3/4 cup reduced fat shredded mild cheddar or colby jack
  • about 1/2 cup fresh cilantro , more for garnishing
  • 1/2 tbs chili powder
  • 1 tbs garlic powder
  • Salt and pepper , to taste
  • cooking sprayp

INSTRUCTIONS

  • Preheat oven to 325 degrees.
  • In a small bowl, mix together cream of chicken soup, sour cream, garlic powder, salt & pepper, and about half of the cilantro. Set aside.
  • In a lightly sprayed skillet on medium-high heat, add your chopped onions and garlic, and sauté until your onions are slightly translucent (about 3 minutes). Add in your diced chilies, chicken, cilantro, chili powder, salt and pepper and cook for about five more minutes, stirring all together.
  • Take a couple tablespoons of the sour cream mixture and add to the chicken. Stir and mix completely.
  • Divide and scoop the chicken evenly onto each tortilla.
  • Roll the tortillas up and place seam side down in a lightly sprayed baking dish that has a tiny bit of the mixture spread on the bottom of dish.
  • Top with sour cream mixture and shredded cheese and bake for 25 minutes.

NOTES

Servings Size: 1 Enchilada

click here for ww personal points (3-5 points)

(previous ww plans) 7 Freestyle Smart Points 8 Smart Points 4 Points Plus 

218 Calories 6g fat. 6g carbs. 2.5g fiber. 1g sugar. 23g protein 

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