My sister had given me a chicken enchilada casserole recipe several years ago, so I was scouring the net today to find an alternative to it, and I think I’ve found it and I’m going to make it this weekend! This sounds soooo good, and I kind of like how you divide the mixture up and roll it into the tortillas. My sister’s recipe had the tortillas torn into pieces throughout the casserole. This recipe yields 8 servings, and each serving is only 6 points each.

Chicken Enchilada Casserole – Low fat – 6 points

4 Boneless chicken breast halves (cubed)

8 flour tortillas

1 Medium onion (chopped)

2 Cloves of garlic (chopped)

1/4 cup of cilantro

2 cups of reduced-fat cheddar cheese

1 can of low-fat cream of chicken soup

1/2 cup of skim or fat free milk

1 can (16 oz) of green chili enchilada sauce

Preheat oven to 350 degrees. Spray 9×13 inch dish with cooking spray. Saute chicken. Add onion and garlic. Cook until onion is brown. In a large bowl, combine the chicken with the enchilada sauce, onion, garlic, cilantro, and 1 1/2 cups of the cheese. Divide the chicken mixture among the 8 tortillas. Roll tortillas and place seam-side down in dish. Spread soup and milk mixture over roll-ups and top with the remaining cheese. Bake 30 minutes.

Recipe Source and Picture – Big Oven

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Technorati Tags: 6 Points, Bake, Chicken, Low Fat, Main Dish, Mexican, Saute, Weight Watchers