Chicken Enchiladas

Originally posted on the old website on March 30, 2007

I got this recipe at one of the many Weight Watcher meetings I attended years ago. It’s really good and I only had to make some small changes to make it lower carb. It’s not by any means an everyday kind of recipe, but it certainly is a nice comfort food for now and then. No guilt required!

Chicken Enchiladas


  • 1/2 cup onions, diced
  • 2 tsp. garlic, minced
  • 1/2 cup mushroom pieces
  • 15 oz can diced Italian tomatoes (do not drain)
  • 1 tsp jalapeno peppers, minced and seeded
  • 1 tsp salt
  • 1/8 tsp pepper
  • 8 oz. chicken breast, cooked and chop or shredded
  • 4 lc tortillas¬†of your choice
  • 4 oz cheddar cheese

    Spray skillet with non-stick cooking spray and set over med. heat. Add onion, garlic, and mushrooms and cook, stirring occasionally – about 1 minute.

    Add tomatoes w/liquid, jalapeno, seasonings and cook, stirring occasionally, until sauce thickens, 5 to 8 minutes.

    Transfer 1/2 of sauce to med. heatproof mixing bowl, reserving remaining sauce. Add chicken to bowl and mix thoroughly. Set aside.

    Preheat oven to 375. Take tortilla, spread 1/2 oz of cheese along center, top with 1/4 chicken mixture, and roll to close. Set seam side down in square baking dish. Repeat procedure 3 more times. Then top tortillas with remaining sauce and cheese. Bake until cheese is lightly browned, about 15-20 minutes.

    Yield: 4 Servings

    Per Serving: 263 calories; 10 grams fat; 63 mg cholesterol; 1264 mg sodium; 19 grams carbohydrate; 10 grams fiber; 23 grams protein (This will vary depending on the LC tortillas you use!)