Weight Watchers Buffalo Enchiladas Recipe

Preheat oven to 375 degrees. Prepare an 8×10 casserole dish with non-stick spray.
In a medium bowl, mix together enchilada and buffalo wing sauce. I use Franks Wing Sauce. Set aside.
In a large bowl, toss together shredded chicken, greek yogurt, garlic powder, beans and buffalo/enchilada sauce. Pour in 1/2 cup of the enchilada sauce mixture and stir until combined.

Working with one tortilla at time, fill with about 1/3 cup of the chicken mixture.

Roll the tortilla and place it seam-side down in the dish. Once all tortillas are filled, pour the remaining enchilada/buffalo sauce on top of tortillas.

Top with the cheese and bake for 20 minutes, or until the cheese is melted and the sauce its bubbling. Immediately after taking enchiladas out of the oven top with the green onions (and cilantro if desired) and serve warm!


10 tortillas
1 (14 oz) Mild enchilada sauce can
1/2 cupBuffalo wing sauce
1 1/2 cupCooked and shredded chicken (about 1 1/2 large boneless, skinless chicken breasts, cooked and shredded) I cook mine all day in the crockpot
1/2 cupLow fat plain Greek yogurt
1/4 tspGarlic powder
1 (15 oz) Refried beans
3/4 cupShredded mozzarella cheese
1/4 cupChopped green onions
Optional: you could add any thing you want in a small amount and still be healthy

Hope you enjoyed today’s post, 


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