This is a blend of a Weight Watchers recipe and just an old favorite enchilada recipe. This is the second time I have made it. Tonight, I was able to make 10 enchiladas with this recipe, so I made 6 and froze the filling for Tuesday night when I am cooking for others again but have a very hectic day at work scheduled (which is good, right!).
Easy Enchiladas:
3 chicken breasts, seasoned with whatever you want (Mrs. Dash?) and boiled then shredded.
Preheat Oven to 350
Warm up a dash of olive oil in a non-stick skillet. Add chicken.
Add in 24 oz chunky salsa (you'll have to buy more than this, or just hold back one cup for later)
Add in 1 or 2 red bell peppers, seeded and chopped
Add in chopped scallions. I have just been buying a smaller bunch and using it all b/c I don't want them in my fridge.
Add in chili powder. I used about 3 teaspoons.
Add in ground cumin. I used about 1.5 teaspoons.
Add in any other seasonings you want. I used Tastefully Simple "onion/onion", a little Italian seasoning, and the Tastefully Simple "Seasoning salt." I am discovering that "low point" food is typically very bland so I have been consulting my Weight Watcher cookbook and using a lot of seasoning. Truth is, fat is seasoning. So remove it, and food is quite bland.
You can also add in about 3/4 cup black beans, rinsed and drained. I leave these out b/c Dave doesn't love them.
Add in 1/2 -to 2 cups shredded Monterey Jack (I use about 1/2 cup fat free cheddar)
Heat through.
Add about 1/2 cup salsa to bottom of baking pan.
Spoon about 1/2 cup mixture to the middle of tortilla (whole wheat, white, low carb-- you choose!). Roll.
Place seam side down in pan.
Repeat.
When finished, add another 1/2 cup salsa over tortillas and top with as much cheese as you choose.
Bake at 350 for about 20 min.
Total Points: