WW Chicken and White Bean Enchiladas with Creamy Green Chile Sauce

Chicken and White Bean Enchiladas with Creamy Green Chile Sauce
Servings: 8 • Serving Size: 1 enchilada • Old Points: 4 • Points: 5
Calories: 230 • Fat: 7.3 g • Protein: 20.4 g • Carb: 28.7 g • Fiber: 12.2 g 


Chicken and White Bean Filling:

• 1 tsp olive oil
• 1/4 cup minced white onion
• 2 cloves garlic, minced
• 1 can (4.5 oz) chopped green chiles
• 15.5 oz can Navy beans (or Cannellini beans)
• 8 oz cooked shredded chicken breast
• 1/3 can water
• 1 chicken bullion
• 1 tsp cumin

Green Chile Enchilada Sauce:

• 1 tsp butter
• 1/2 cup chopped white onion
• 2 tbsp flour
• 1 cup fat free chicken broth
• 7 oz can chopped green chile
• 2 jalapeños, chopped (I used jarred)
• salt
• 1/2 cup light sour cream

• 3/4 cup reduced fat Mexican cheese
• 8 medium low carb tortillas
• chopped fresh cilantro or scallions (or both!)

Preheat oven to 375°.


For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

Green Chile Enchilada Sauce:
In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.

Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.

Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.

WW Taco Dip

Skinny Taco Dip

Servings: 24 • Serving Size: 1/24th of dip • Old Points: 1.5 pts • Points+: 2 pts
Calories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g 

• 8 oz 1/3 less fat Philadelphia cream cheese
• 8 oz reduced fat sour cream
• 16 oz jar mild salsa
• 1 packet taco seasoning
• 2 cups iceberg lettuce, shredded
• 2 large tomatoes, diced
• 1 cup reduced fat shredded cheddar cheese
• 2.25 oz black olives,

In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.

WW Chicken Enchiladas

Chicken Enchiladas
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 enchilada • Old Points: 3 pts • Points+: 4 pts
Calories: 159.5 • Fat: 5.9 g • Protein: 16.2 g • Carb: 17.8 g • Fiber: 8.3 g  

For the sauce:

• 2 garlic cloves, minced
• 1-2 tbsp chipotle chilis in adobo sauce
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 3/4 cup fat free chicken broth
• kosher salt and fresh pepper to taste

For the chicken:

• 1 tsp vegetable oil
• 8.5 oz (2 breast halves) cooked shredded chicken breast
• 1 cup diced onion
• 2 large clove garlic, minced
• 1/4 cup cilantro
• kosher salt
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 tsp chipotle chili powder
• 1/3 cup chicken broth
• 1/2 cup tomato sauce

• 8 (6-inch) reduced carb whole wheat flour tortillas
• 1 cup shredded low fat Mexican cheese
• Nonstick cooking spray

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it. Place on baking dish seam side down. Top with sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

Recipe: Simple, Perfect Enchiladas!

Prep Time: 1 Hour30 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 6

Ingredients

* FOR THE SAUCE:

* 1 Tablespoon Canola Oil

* 1 Tablespoon All-purpose Flour

* 1 can (28 Ounce) Enchilada Or Red Sauce

* 2 cups Chicken Broth

* ½ teaspoons Salt

* ½ teaspoons Ground Black Pepper

* FOR THE MEAT:

* 1-½ pound Ground Beef

* 1 whole Medium Onion, Finely Diced

* 2 cans (4 Ounce) Diced Green Chilies

* ½ teaspoons Salt

* _____

* FOR THE TORTILLAS:

* 10 whole (to 14) Corn Tortillas

* ½ cups Canola Oil

* _____

* TO ASSEMBLE:

* 3 cups Grated Sharp Cheddar Cheese

* ½ cups Chopped Black Olives

* 1 cup Chopped Green Onions

* ½ cups Chopped Cilantro

Preparation Instructions

Step #1 – The Sauce

In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat

Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.

Step #3 – Tortillas

Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly

Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Taco Casserole

Taco Casserole

* 1/4 C Margarine

* 1 pkg taco seasoning

* 1 lb ground beef, cooked and drained

* 15 ounce can refried beans

* 1/4 Cup water

* 1/2 Cup BBQ Sauce

* 1/2 Cup Milk

* 2 Cups instant mashed potato flakes

Melt margarine in saucepan. Add milk and 2 Tablespoons taco seasoning mix. Remove from heat and stir in potato flakes. Press mixture into bottom and slightly up the sides of an 8×8 inch baking dish. In skillet, place ground beef, re-fried beans, bbq sauce, water, and remaining taco mix. Cook and stir until bubbly. Turn into prepared crust. Bake uncovered at 350 for thirty to thirty five minutes.

Serve with cheese, lettuce, tomatoes, onions, sour cream – whatever cranks yer tractor.

Crock Pot Taco Soup

SLOW COOKER TACO SOUP

1 pound ground beef

1 (16 oz) can chili beans

1 (15 oz) can kidney beans, drained

1 (15oz) can corn, drained

1 (15 oz) can tomato sauce

2 c. water

1 (14.5 oz) Rotel diced tomatoes

1 (4oz) can diced chopped green chilies

1 pkg taco season mix

1 pkg ranch dressing mix

* Brown ground beef and drain

* Add Taco seasoning and ranch dressing mix

* Stir and cook for 1 min.

* place seasoned meat in crock pot

* add remaining ingredients

* Mix to blend and cook low for 8-10 hours

Serve with tortilla chips, a dollop of sour cream and shredded cheddar cheese.

Tortilla Soup

Tortilla Soup:

1 15-ounce cans diced tomatoes with green chiles

1 medium onion, chopped

3 cloves garlic, peeled

1/2 teaspoon Mexican oregano (optional)

1/4 teaspoon chili powder (or to taste)

4 cups vegetable broth

2-3 cups water

3 cups pinto beans, cooked

salt to taste

6 corn tortillas

1 large lime, cut into 6 wedges

1 ripe large avocado, cut into 1/4-inch cubes

4 cups chopped spinach, chard, or kale leaves

1. Add can of tomatoes to a blender.

2. Heat some olive oil in a large saucepan over medium heat. Add onion and garlic and cook till brown, 4 to 6 minutes. Pour it all into the blender along with the chilli powder and process until smooth.

3. Pour mixture back into sauce pot and heat on medium. Stir consistently for about 5 mins. Let thicken. Add broth, water, oregano (if using), and drained pinto beans. Bring to a boil, then adjust heat to maintain a simmer. Simmer for 30 minutes.

4. While the soup is cooking, prepare the tortillas. Preheat oven to 375F. Cut each tortilla in half (can be done in a stack if you have a sharp knife). Then cut each half into 1/4-inch wide strips. Place the strips in a single layer on a baking sheet and sprinkle with salt,pepper, a little chilli powder or cumin if you want. Bake for about 15 minutes, flipping every 5 minutes, until golden brown. Remove from oven.

5. Add spinach (or chard or kale) to the soup. Cook, stirring, until the greens are wilted, about 2 minutes or so depending.

Serve the soup topped with avocado and tortilla chips in soup bowls. Serve with lime wedges. It taste awesome to squeeze juice of 1-2 lime wedges in soup. MMmmmm Enjoy!

Mexican Black Bean Burritos

1 large onion, chopped (1 cup)

6garlic cloves, finely chopped

1can (15 oz) Progresso® black beans, drained, rinsed and mashed

1teaspoon finely chopped chipotle chilies in adobo sauce, drained

4fat-free flour tortillas (6 to 8 inches in diameter)

1/2cup shredded reduced-fat mozzarella cheese (2 oz)

1large tomato, chopped (1 cup)

1. Spray 10-inch skillet with cooking spray; heat over medium heat. Cook onion and garlic in skillet about 5 minutes, stirring occasionally, until onion is tender but not brown. Stir in beans and chilies; cook until hot.

2. Place one-fourth of the bean mixture on center of each tortilla. Top with cheese and tomato.

3. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate.

*Garnish the burritos with extra chopped tomato, shredded lettuce, chopped red onion, chopped fresh cilantro and fat-free yogurt or sour cream.

Empanada

 Empanada

prep time 15 min

total time 40 min

makes 8 servings

recipe by: kraft

What You Need!

1 lb. ground beef

1 cup Thick 'N Chunky Salsa

1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)

1 cup KRAFT Mexican Style

2% Milk Finely Shredded Four Cheese

Make It!

HEAT oven to 425ºF.

BROWN meat in large skillet; drain. Stir in salsa; remove from heat.

PLACE 1 crust on baking sheet; top with meat mixture, spreading to within 1 inch of edge. Cover with cheese and remaining crust; seal edges with fork.

BAKE 25 min. or until golden brown. Cool 5 min. before cutting into wedges to serve.

5-Layer Mexican Dip

5-Layer Mexican Dip

prep time 10 min

total time 3 hr 10 min

makes 4 cups or 32 servings, 2 Tbsp. each

recipe by: kraft

What You Need!

1 can (15-1/2 oz.) refried black beans

1 Tbsp. chili powder

1/2 tsp. ground cumin

1 cup Sour Cream

1 cup KRAFT Shredded Cheddar Cheese

3 green onions, sliced

1/3 cup sliced black olives

1 tomato, chopped

Make It!

MIX beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.

TOP with layers of remaining ingredients.

REFRIGERATE several hours or until chilled. Serve with tortilla chips.

Slow Cooker Mexican Torte

1# boneless skinless chicken breasts
1 medium onion, chopped
1/2 tsp. garlic salt
1/4 tsp. black pepper
15 oz. seasoned black beans, drained
15 oz. diced tomatoes with green chiles
4 8" tortillas
shredded cheddar cheese
lettuce, tomato, salsa, guacamole and/or sour cream for fixings

-Cut chicken into bite size chunks, throw in skillet with onion and brown on all sides.

 Season this mixture with salt and pepper.

-Stir in beans and tomatoes.

-Place wide strips of foil in slow-cooker, so you can easily lift out torte when done. Spray well with cooking spray.

-Place 1 tortilla on bottom of cooker, layer on chicken mixture then cheese. Repeat.

-Finish with a sprinkle of cheese.

-Cook on low 4 to 5 hours.

-Cool 10 minutes in cooker and gently lift out.

Top with anything you want!