Tuesday, October 29, 2013

Creamy Southwest Chicken Enchiladas

Enchiladas are a popular food in our house and I am always looking for new ways to prepare them. These Southwest Chicken Enchiladas are packed with cheesy creamy goodness and the rotel gives them a nice kick. Serve with rice and a salad for a healthy and filling meal!

Creamy Southwest Chicken Enchiladas
Makes 8 Enchiladas
WW PP=4 per enchilada
Cal 188, Carbs 19.5, Fat 5.8, Fiber 14, Protein 15.6

12 oz boneless skinless chicken, cooked and shredded
1 tbsp. chili powder
1 tbsp. garlic powder
1 tsp. cumin
1 can rotel, drained
1/2 cup fat free low sodium black beans
1 cup white queso, divided (I used Archer Farms)
1/2 cup reduced fat shredded cheddar cheese
8 low carb high fiber tortillas (I used Mission Brand)

Pre-Heat oven to 375

In a large bowl combine chicken, dry seasonings, rotel, half of the queso, and black beans. Divide filling evenly among tortillas and roll up placing them seam side down into a lightly sprayed casserole dish. Pour remaining queso over enchiladas and top with shredded cheddar.

Bake for 15-20 minutes or until heated through and bubbly. Garnish with sliced green onions, cilantro, or tomato if desired. Enjoy!


  1. I love Mexican food, tex-mex and Southwest style foods. Especially enchiladas,even better that they are WW and so less calories. Lovely
    Spatulas On Parade

  2. These look delicious! I love Mexican food and I don't cook nearly enough of it at home. Pinning this and printing it to make for dinner next week!
    Thanks for sharing with the Daily Blog Boost! <3

  3. Yum! I love queso and I'm from Texas so you know I love enchiladas! Pinned for later.


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