Can you help me find this old Weight Watchers recipe?
I’m a college student and trying to get rid of the "freshman 15" and when my mom was on Weight Watchers when I was a kid there was this chicken enchilada recipe I just loved. All we can remember about it was that it was a sour cream and cream of mushroom soup base, and there was a can of green chiles in it. We dont have the recipe because we lost all our old recipes in Katrina. Any help?
LOW-CALORIE CHICKEN ENCHILADAS
16 oz. boiled boned chicken, in pieces
1 onion, chopped
1 bell pepper, chopped
8 tsp. reduced calorie butter/margarine
1 can weight watchers cream of mushroom soup
8 oz. mild Mexican Cheez Whiz
1 c. weight watchers sour cream
1 can chopped green chili peppers
8 (6 inch) corn tortillas, torn in pieces
2 oz. grated Cheddar cheese
Saute onion and bell pepper in butter until tender. Reduce heat to simmer and add soup and Cheez Whiz. Stir until cheese is melted. Remove from heat, add sour cream and chilies.
In a casserole dish, sprayed with a nonstick spray, layer four torn tortillas, 1/2 of the chicken, 1/2 of the cheese and soup mixture. Repeat. Sprinkle top with grated cheese. Bake 350 degrees for 45 minutes. Let stand 15 minutes before serving. Makes 8 servings.
http://www.cooks.com/rec/view/0,1739,159167-233206,00.html
i found 2 versions of the recipe. i make my own version with spinach and mushrooms in it. these enchiladas are delicious!
6 pt. Chicken Enchiladas
From the kitchen of BRYNNALYNN
Estimated POINTS® Values Per Serving | 6
Servings | 6
Ingredients:
1/4 cup chopped onion
2 Tbsp. unsalted butter
1 4 oz. can diced green chilis
1 3 oz. pkg. ff cream cheese
1 Tbsp. 1% milk
1/4 tsp. cumin
2 c. cooked chicken, shredded or bite size pieces
6 tortillas
1 can 98% ff cream of chicken soup
1 c. ff sour cream
1 c. 1% milk
1 c. ff shredded cheddar cheese
Instructions:
1. In skillet saute onions in butter. Stir in 1 Tbsp. of the chilis.
2. In bowl combine cream cheese, 1 Tbsp. milk & cumin.
3. Add onions and chicken
4. Spoon mixture into each tortilla, roll up. Place seam down in greased 9 x 13 pan.
5. In bowl combine soup, sour cream, 1 c. milk & remaining chili peppers.
6. Pour soup mixture over tortillas, pushing sauce between rolled tortillas.
7. Cover with foil and bake at 350′ for 30 minutes.
8. Take of foil and sprinkle with cheese. Return to oven for about 10 minutes.
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Creamy Chicken Enchiladas
From the kitchen of STEPHCOLLAO
Estimated POINTS® Values Per Serving | 4
Servings | 12
Ingredients:
15 small corn tortillas
3 cups cooked chicken breasts, cubed or shredded
2 cans Old El Paso Green Chilli Enchilada Sauce
1 can Old El Paso Peeled Chopped Green Chilies
3/4 cup fat-free sour cream
1 can Campbell’s 98% Fat-Free Cream Of Mushroom Soup
1 cup Kraft 2% Milk Natural Mexican four cheese shreds
Instructions:
1.Combine mushroom soup, sour cream, green chilies,and 1 can of enchilada sauce in a bowl.
2.Pour 1/2 can of enchilada sauce on the bottom of a 9×13 baking dish.
3.Tear 5 corn tortillas and place at the bottom of the dish, covering the sauce.
4.Add 1/2 of the soup mixture and 1/2 of the cooked shredded or diced chicken on top of the tortillas.
5. Add five more corn tortillas, the other 1/2 of the soup mixture and the rest of the cooked chicken on top of the first layer. 6.Top off with the five remaining corn tortillas, 1/2 can of remaining enchilada sauce and shredded cheese.
*Bake @ 350 degrees for 30 minutes or until bubbling.
References :
http://www.weightwatchers.com
The problem I think you might be having with finding this is that Cream of Mushroom Soup is not all that healthy for you and neither is sour cream but here is link for a recipe that sounds like what you’re looking for… http://allrecipes.com/Recipe/Chicken-Enchiladas-II/Detail.aspx
INGREDIENTS
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
I guess you could replace the butter with margarine, use low fat or fat free cheese, and low fat or fat free sour cream…that would definatly cut out a lot of fat and calories!
Good Luck and I hope this helps!!!
References :
LOW-CALORIE CHICKEN ENCHILADAS
16 oz. boiled boned chicken, in pieces
1 onion, chopped
1 bell pepper, chopped
8 tsp. reduced calorie butter/margarine
1 can weight watchers cream of mushroom soup
8 oz. mild Mexican Cheez Whiz
1 c. weight watchers sour cream
1 can chopped green chili peppers
8 (6 inch) corn tortillas, torn in pieces
2 oz. grated Cheddar cheese
Saute onion and bell pepper in butter until tender. Reduce heat to simmer and add soup and Cheez Whiz. Stir until cheese is melted. Remove from heat, add sour cream and chilies.
In a casserole dish, sprayed with a nonstick spray, layer four torn tortillas, 1/2 of the chicken, 1/2 of the cheese and soup mixture. Repeat. Sprinkle top with grated cheese. Bake 350 degrees for 45 minutes. Let stand 15 minutes before serving. Makes 8 servings.
http://www.cooks.com/rec/view/0,1739,159167-233206,00.html
References :