Spicy Black Bean & Chicken Enchiladas
Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 Cups of Chopped Cooked Chicken Breasts (Skinless)
  • 1 Teaspoon Each of Chili Powder + Ground Cumin
  • 2 Cans of Black Beans (Rinsed & Drained) - 15 Ounce Cans
  • ½ Cup Each of Fat Free Sour Cream + Plain Greek Nonfat Yogurt
  • 12 Ounces of Fat Free Picante SauceĀ 
  • 8 Ole Extreme Wellness High Fiber Low Carb Tortillas
  • 2¼ Cups of Kraft Fat Free Shredded Cheddar Cheese
  • Additional 0 Point Toppings: Sliced Green Onion, Jalapeno, Shredded Lettuce, Tomato, Hot Sauce
  • Vegetable Cooking Spray
  1. Combine chicken, chili powder, cumin together in a skillet that has been sprayed with vegetable cooking spray over medium heat. Add in beans. Cook over medium high heat for about 3 minutes or until mixture is heated through.
  2. In a separate bowl, combine fat free sour cream and yogurt and mix well. Stir in ½ cup of this mixture into skillet and combine well. Remove from heat.
  3. Spread 1 tablespoon of picante sauce (whatever you're using) onto each tortilla. Put ½ cup of the bean mixture in center of tortilla and sprinkle with ¼ cup of shredded cheese. Roll up and put into a vegetable oil sprayed 13 x 9 baking dish, seam side down. Repeat with remaining tortillas. Pour remaining picante sauce on top of the enchiladas and cover with foil.
  4. Bake in a preheated 375 degree oven for 15 minutes. Uncover and sprinkle with remaining cheese. Continue baking uncovered for 5 minutes. To serve, top with additional 0 Point Toppings.
  5. This makes 4 servings (2 Enchiladas each) at 3 Freestyle Points per serving. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/weight-watchers-freestyle-mouth-watering-weekly-meal-plan-weight-loss-week-3-18-19/