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You can EASILY make this "diet" food if you substitute the listed ingredients with low fat options! I substitute the below ingredients for low cal/no fat options and end up with 2.29 WW points per enchilada - yum!
10-12 tortillas (I use 12 corn tortillas)
15 oz Raw boneless skinless chicken breast, chopped into bite size pieces. (I use canned! )
1 (16oz) can refried beans
1 (10 oz) Can (mild or hot) Enchilada Sauce
1 1/2 Cups Shredded Cheese (I use fat free and love it! Any variety will do)
Preheat oven to 375 degrees.
In a large skillet sprayed with no-stick cooking spray, cook chicken bites and two tablespoons of the enchilada sauce until chicken is cooked through. Add refried beans and mix well. Continue cooking just until the beans are hot. (If using canned chicken like I do, you can just mix those ingredients in a dish and microwave until the beans get hot). Spray a large Pyrex dish with non-stick cooking spray. Place 2-3 tablespoons of enchilada sauce in the dish and swirl to coat the bottom of the dish.
Place apporximately 1/3 cup of the mixture in the center of a tortilla. Roll the enchilada closed and place it seam side down in the dish. Repeat with remaining tortillas.
After all of the enchiladas are in the dish evenly pour the remaining enchilada sauce over the enchiladas. Evenly distribute the cheese on top.
Bake for 20-25 minutes.
OMG so good if you like Mexican food!!
Mom to Grace (6), Michael (4), Heath (2), and a little surprise due in the spring...