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Yields 8 enchiladas at 185 calories each.

Original Creamy Chicken Enchilada Recipe: 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!


(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!


  • 3 Tbsp Flour (I used self rising because that’s what I had on hand)

  • 1/2 tsp seasoning salt

  • 1/2 tsp cumin

  • 2 cups chicken broth

  • 1/2 cup light sour cream or the low fat Chobani Savor

  • 4oz can of green chiles

  • 8 Tortillas (I recommend Ole Xtreme Wellness for 1sp each)

  • 2 cups fat free cheese

  • 1 roma tomato for topping

DIRECTIONS 1. Cook garlic (and onion if you have it) on the stove on medium heat until fragrant and translucent.

 2.In a separate bowl add in 3 Tbsp of flour (I used self rising because that’s what I had on hand), seasoning salt, cumin, and chicken broth (can be any temperate, just not boiling!) and whisk together until well combined.

3. Add flour and broth mixture to the pan with the garlic and onion and cook on medium high heat, stirring constantly, until the sauce thickens up, about 5-7 minutes.

4. Remove from heat and add in half cup of sour cream or chobani savor and whisk in until well combined.-In a large bowl add your shredded chicken, green chiles, 1/2 cup of the fat free cheese, and 1/2 cup of the sauce. Still together and set aside.

5. Spray a baking dish with olive oil or pam, fill each tortilla with about 1/3 cup of the chicken mixture, roll up and add to dish.

6. After all of your enchiladas are in the pan add in the remaining sauce over the top, cover with foil and bake at 350 for 25 minutes.

7. After 25 minutes top remove the foil and add in the remaining 1.5 cups of cheese and put back in the oven uncovered for 5 minutes or until the cheese is melted.

8. Top with tomatoes once its out of the oven! 


Per one enchilada:




Yields 8 enchiladas at 185 calories each.

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