chefallieskitchen

Chicken Enchiladas with Green Sauce

Indulge guilt-free in the vibrant flavors of Mexico with my Chicken Enchiladas with Green Sauce, a nutritious twist on a beloved classic. Delight in tender chicken, tangy green sauce, and melted cheese, all wrapped up in a warm tortilla, without compromising on taste!

My Chicken Enchiladas are a fiesta for your taste buds and your body. Packed with protein and nutrients, they’re the perfect choice for a satisfying meal that supports your wellbeing.

Enjoy 2 enchiladas for 5 WW, 470 calories and packed with protein.

Find the full nutritional information, MACROS, ability to track and so much more on the Chef Allie+ app. Click HERE to grab my app. 

Click HERE for WW points in the WW app

Here is what you will need:

1. Chicken breast
2. Avocado oil
3. Salt
4. Pepper
5. Dried oregano
6. Ground cumin
7. Dak’s Spices Green Zest or seasoning of choice
8. Paprika
9. Water
10. Chicken bouillon 
11. Light cheese wedges
12. Diced canned green chiles
13. Salsa verde sauce
14. Tortilla wraps
15. Fat free cheddar cheese
16. Cilantro

Print Recipe

Chicken Enchiladas with Green Sauce

Indulge guilt-free in the vibrant flavors of Mexico with my Chicken Enchiladas with Green Sauce, a nutritious twist on a beloved classic. Delight in tender chicken, tangy green sauce, and melted cheese, all wrapped up in a warm tortilla, without compromising on taste!

Servings: 4

Author: Chef Allie’s Kitchen

Equipment

• Crockpot
• Oven
• Mixing bowl
• Oven safe casserole dish
• Foil

Ingredients

CROCKPOT CHICKEN

• 1.5 pounds Chicken breast
• 1/2 tsp Avocado oil
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1 TBSP Dak's Spices Green Zest or seasoning of choice
• 1/2 tsp Paprika
• 1 tsp Dried oregano
• 1/2 tsp Cumin
• 1 Cup water
• 2 tsp Chicken bouillon base

REMAINING INGREDIENTS

• 5 Laughing cow light cheese wedges
• 4 oz Canned diced green chiles
• 16 oz Green salsa verde
• 1 Cup Fat free cheddar cheese
• 8 Xtreme Wellness tortilla wrap
• 1/2 Cup Cilantro Chopped

Instructions

CROCKPOT CHICKEN

• Pat the chicken dry with a paper towel
• Place the chicken on the bottom of the crockpot
• Spray the chicken with avocado oil
• Season the chicken with salt, pepper, paprika, Dak's Spices Green Zest, cumin and oregano
• In a small bowl combine the water (hot) and the chicken bouillon base
• Pour around the chicken
• Place the crockpot on low for 3-4 hours
• One cooked shred with two forks
• Let the chicken soak up the juices from the crockpot, do not leave that behind

INSTRUCTIONS

• Preheat the oven to 350 degrees
• In a bowl add the chicken and juice from the crockpot
• Add the light cheese, 1/2 cup of the cheddar cheese and entire can of green chiles
• Mix and season to taste with salt and pepper
• In an oven safe casserole dish, pour half the jar of the salsa verde on the bottom of the casserole dish
• In each of the tortillas, evenly add the chicken mixture
• Roll up and place into the casserole dish
• Once all 8 tortillas are filled, pour remaining salsa verde over the tortillas and remaining 1/2 cup of cheese
• Cover dish with foil and place into the oven for 30-40 minutes
• Remove and garnish with chopped cilantro

Notes

RECIPE SERVES 4 = 2 ENCHILADAS PER SERVING

5 WW & 470 calories

Full nutrition, MACROS, ability to track and more on the Chef Allie+ app

Click HERE for WW points