Yields 8 enchiladas at 185 calories each.
Original Creamy Chicken Enchilada Recipe: http://skinnypoints.com/2016/02/13/creamy-chicken-enchiladas/ I left out the onion, olive oil (I used the spray version!), cilantro, and coriander! I subbed out the seasonings for cumin, chili powder, and seasoning salt and used 3 cups of chicken instead of 2!
Here is exactly how I make mine more WW friendly!
FOR THE CHICKEN
(You can use pre cooked chicken too just add some taco seasoning or salsa to season it well!)
3 Chicken Breasts
1 Tbsp Chili Powder
1 Tbsp Cumin
1 to 1.5 cups of your favorite salsa (salsa verde works too!)
Salt & pepper to taste
1. Spray crock pot with olive oil spray (or pam),
2. add in chicken breast and top with salt, pepper, cumin and chili powder
3. Dump in salsa (you can use a whole jar or just measure out a cup or 2!)
4. Cook on high for 3-4 hours until chicken is tender and pulling apart easily.
I cooked mine the day before to save time on a weekday!
FOR THE ENCHILADAS
3 Tbsp Flour (I used self rising because that’s what I had on hand)