Weight Watcher Recipes
Let's get a new thread with Weight Watcher recipes only. Be sure to list points/and or calories so we can all keep track. I'll start off with this one. Baked Coconut Shrimp 1 1/2 pounds Shrimp -...
Forum Discussion
We like this recipe a lot. ;)
GUILT-FREE CHICKEN ENCHILADA CASSEROLE
(Weight Watchers)
1 tsp. olive oil
2 medium onions, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
3 garlic cloves, minced
1-1/2 tsp. mild chili powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano
Pinch cinnamon
2 cups canned crushed tomatoes (no salt variety)
Six 6" corn tortillas, cut into 1" strips
4 oz. skinless boneless cooked chicken breasts, shredded
3 oz. Monterey Jack cheese, shredded
Preheat oven to 375ยบ F. Spray 8 "square baking pan with Pam.
In large nonstick skillet, heat oil; add onions and peppers. Cook over medium heat, stirring often, 6-7 minutes, until onions are lightly browned. Add garlic, chili powder, cumin, oregano, and cinnamon; cook, stirring frequently, about 2 minutes. Add tomatoes; bring mixture to a boil. Reduce heat to low; simmer about 20 minutes until thickened.
Spread one-third of the tomato mixture evenly in prepared pan. Top evenly with half of the tortilla strips and chicken; spread evenly with half of the remaining tomato mixture. Sprinkle evenly with 1-1/2 oz. of the cheese; top cheese with remaining tortilla strips. Spread evenly with remaining tomato mixture; sprinkle remaining cheese on top.
Bake 30 minutes, until lightly browned.
Serves 4
5 WW points per serving
GUILT-FREE CHICKEN ENCHILADA CASSEROLE
(Weight Watchers)
1 tsp. olive oil
2 medium onions, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
3 garlic cloves, minced
1-1/2 tsp. mild chili powder
1/2 tsp. ground cumin
1/2 tsp. dried oregano
Pinch cinnamon
2 cups canned crushed tomatoes (no salt variety)
Six 6" corn tortillas, cut into 1" strips
4 oz. skinless boneless cooked chicken breasts, shredded
3 oz. Monterey Jack cheese, shredded
Preheat oven to 375ยบ F. Spray 8 "square baking pan with Pam.
In large nonstick skillet, heat oil; add onions and peppers. Cook over medium heat, stirring often, 6-7 minutes, until onions are lightly browned. Add garlic, chili powder, cumin, oregano, and cinnamon; cook, stirring frequently, about 2 minutes. Add tomatoes; bring mixture to a boil. Reduce heat to low; simmer about 20 minutes until thickened.
Spread one-third of the tomato mixture evenly in prepared pan. Top evenly with half of the tortilla strips and chicken; spread evenly with half of the remaining tomato mixture. Sprinkle evenly with 1-1/2 oz. of the cheese; top cheese with remaining tortilla strips. Spread evenly with remaining tomato mixture; sprinkle remaining cheese on top.
Bake 30 minutes, until lightly browned.
Serves 4
5 WW points per serving
