These Barbecue Chicken Enchiladas are about to be the Mexi-American mashup of your dreams. Seriously, they’re so crave-worthy. A little sweet from the barbecue and a little spicy from the chili powder, the flavor of these enchiladas is out of this world. To make these, I tweaked my tried-and-true recipe for Buffalo Chicken Enchiladas and now I can’t decide which one I like better. They’re both amazing! Not only are these Barbecue Chicken Enchiladas incredibly flavorful, a serving of two enchiladas is only 329 calories or 8 Green, 7 Blue or 7 Purple Weight Watchers SmartPoints! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
These Barbecue Chicken Enchiladas are a little sweet, a little spicy with a whole lot of flavor!
Yield: 5(2 enchilada) servings
Ingredients
8ozcan tomato sauce
1cupbarbecue sauce, try to choose one low in sugar, I use Stubbs Original
2teaspoonschili powder
½teaspoonground cumin
2garlic cloves, minced
2teaspoonscanola oil
1small onion, diced
1lbboneless skinless chicken breasts, I usually cut mine in half so they’re thinner
4oz50% sharp cheddar cheese, shredded, divided
10(6 inch) yellow corn tortillas, (I use Mission Extra Thin Yellow Corn Tortillas)
1scallion, chopped (greens only)
Instructions
Pre-heat the oven to 425. Lightly mist a 9×13 baking dish with cooking spray and set aside.
In a medium bowl, mix together the barbecue sauce, tomato sauce, garlic, chili powder and cumin until thoroughly combined and set aside.
In a large skillet or sauté pan, bring the oil to medium heat. Add the chopped onions and cook for a couple minutes until they start to soften and become fragrant. Add the chicken breasts in a single layer and cook for 3 minutes on one side, flip them over, and then continue to cook for 2-3 minutes on the other side. Add the sauce mixture to the pan and bring it to a boil. Lower the heat to low and cover the pan. Simmer for 15-20 minutes, occasionally removing the lid to stir the sauce, until the chicken is fully cooked through.
Remove the pan from heat and transfer each breast to a cutting board, shredding it using two forks. Transfer the shredded chicken to a large mixing bowl. Add ½ cup of the sauce from the pan to the chicken along with 2 ounces (about ½ cup) or the shredded cheese. Mix everything in the bowl together until well combined.
Microwave the tortillas for 30-60 seconds on high until warm and soft. Spread 1/4 cup of the chicken mixture onto a tortilla and tightly roll it up. Place the rolled tortilla seam side down in the prepared baking dish and repeat with the remaining tortillas. Spray the tops of the rolled tortillas with cooking spray and bake in the oven for 8 minutes until tortillas are slightly crispy.
Reduce the heat to 400 and pour the remainder of the sauce evenly over the tops of the enchiladas, followed by the remaining 2 ounces of shredded cheese. Place back in the oven for an additional 18-20 minutes. Sprinkle the sliced scallions over the top of the entire dish and serve.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!Nutrition Information per 2 enchilada serving:329 calories, 32 g carbs, 11 g sugars, 9 g fat, 3 g saturated fat, 30 g protein, 4 g fiber (from myfitnesspal.com)MyWW SmartPoints per (2 enchilada) serving: (SP calculated using the recipe builder on weightwatchers.com)Green: 8 SmartPoints/ Blue: 7 SmartPoints/ Purple: 7 SmartPointsWeight Watchers Points Plus: 8 per (2 enchilada) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below)
Author: Emily Bites
Course: Main Course
Cuisine: American
Keyword: Spicy Barbecue, Sweet and Spicy, Weight Watchers, WW Recipes